Chelsea

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Moist Chocolate Date Cake

By Chelsea Sugar
Moist Chocolate Date Cake
8 servings
  • 3 reviews

  • Difficulty
  • Prep time 10 mins
  • Cooking time 1 hrs
  • Serves
    8
Ingredients

    2 cups coarsely chopped dates
    2 cups water
    1 tsp bicarbonate of soda
    1/3 cup baking cocoa
    2 tsp ground cinnamon
    1/4 tsp ground nutmeg
    250g butter
    1 1/2 cups Chelsea Dark Cane Sugar
    1 tsp vanilla extract
    4 eggs, lightly beaten
    1 1/2 cups plain four
    1 cup self raising flour

Method

    Preheat oven to 180º C conventional or 160ºC. Grease 24cm Bundt tin or a large ring tin.
    Combine dates and water in saucepan; bring to the boil. Reduce heat and simmer, uncovered for 5 mins. Take from heat and stir in bicarbonate of soda, cocoa, cinnamon and nutmeg. Set aside to cool for 30 mins.

    Beat butter and Dark Cane Sugar until light and fluffy. Add vanilla extract to creamed mixture.

    Add eggs gradually, beating well between each addition. Sift combined flour twice and fold into mixture with date mixture.

    Pour into prepared tin and bake for 1 - 1 hour 10 mins or until skewer comes out clean. Stand cake for 10 mins in tin then turn onto cooling rack. Slice and enjoy drizzled with Spiced Custard.

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Reviews

Average Rating
43
(3 reviews)


image description

Fantastic way to increase nutrient content while still fitting the 'treat' hit too. I added prunes and raisins within the two cups of dates, and blended it up with cocoa once boiled. This way there's no fibre for the kids to notice. I also added a bit more cocoa and baked in muffin trays. Everybody loved them!

I'm terrible at baking, and I ended up with a cake so I'm happy.
Had to use a combo of brown sugar and some normal sugar, which still seemed to work, but maybe not as yummy.
I love dates and expected it to be more moist or datey than the result, so don't think I'll bake it again.
Note - I'm a terrible baker, so others may have more luck with making a yummy cake.

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