Details page sections

Cakes

Moist Chocolate Date Cake

Name: Moist Chocolate Date Cake
Prep time: 10 min
Cook time: 1 h
Yield: 8
Ingredients: 2 cups coarsely chopped dates 2 cups water 1 tsp bicarbonate of soda ⅓ cup baking cocoa 2 tsp ground cinnamon ¼ tsp ground nutmeg 250g butter 1 ½ cups Chelsea Dark Cane Sugar 1 tsp vanilla extract4 eggs, lightly beaten 1 ½ cups plain four1 cup self raising flour

4.4

Preparation

10 mins

Bake

1 hours

Difficulty

Servings

Bake a Moist Chocolate Date Cake, blending the caramel rich flavour of dates with chocolate for a deliciously soft and flavourful cake.

Rate recipe Rate

Keep my screen awake

Ingredients
Method

Ingredients

2 cups coarsely chopped dates
2 cups water
1 tsp bicarbonate of soda
⅓ cup baking cocoa
2 tsp ground cinnamon
¼ tsp ground nutmeg
250g butter
1 ½ cups Chelsea Dark Cane Sugar
1 tsp vanilla extract
4 eggs, lightly beaten
1 ½ cups plain four
1 cup self raising flour

Chelsea Products in Recipe

Dark Cane Sugar

A moist, dark brown sugar...

details

Reviews

5

What did you think of this recipe?

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.