Choc Chip Date Nut Cake
Indulge in the rich, irresistible flavors of this Choc Chip Date Nut Cake, a perfect dessert to impress your loved ones or elevate any occasion. Featuring naturally sweet, tender dates soaked in boiling water for maximum softness, this moist cake is studded with melty chocolate chips and crunchy walnuts, creating a delightful balance of textures in every bite. The buttery batter, enhanced with a touch of vanilla, is perfectly complemented by a hint of caramel-like sweetness from the combination of granulated and brown sugar. With just 20 minutes of prep time and an hour to bake and cool, this easy-to-make cake is ideal for both novice and seasoned bakers. Serve it warm with a scoop of vanilla ice cream or dust it with powdered sugar for an elegant presentation—this versatile dessert is sure to be a crowd-pleaser.
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Recipe Information
Ingredients
- 250 grams dates (pitted and chopped)
- 240 ml water (boiling)
- 1 teaspoon baking soda
- 115 grams unsalted butter (softened)
- 150 grams granulated sugar
- 100 grams brown sugar
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 210 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 150 grams chocolate chips (semisweet or dark)
- 100 grams walnuts (chopped)
Instructions
Preheat your oven to 175°C (350°F). Grease and flour a 9-inch round cake pan or line it with parchment paper.
In a small bowl, add the chopped dates and pour the boiling water over them. Stir in the baking soda and set aside to cool for 10 minutes.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In another bowl, sift together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold the soaked dates (including any liquid), chocolate chips, and walnuts into the batter, ensuring they are evenly distributed.
Pour the batter into the prepared cake pan, spreading it evenly.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before serving.
Nutrition Facts
Calories |
608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.6 g | 35% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 373 mg | 16% | |
| Total Carbohydrate | 89.5 g | 33% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 63.5 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 62 mg | 5% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 441 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
