Chocolate Chip Date Cake
Indulge in the rich, nostalgic flavors of this Chocolate Chip Date Cake, a dessert that perfectly blends caramel-like sweetness from softened dates with pockets of melty mini chocolate chips. This moist and tender cake is delightfully simple to make, featuring a quick soak for the dates in boiling water to enhance their natural sweetness, creating a luscious base for the batter. A hint of brown sugar and vanilla adds depth, while a dusting of powdered sugar on top offers an optional classic touch. With just 20 minutes of prep, this one-bowl wonder is ideal for cozy gatherings, a teatime treat, or even a midday snack. Serve it warm or at room temperature—every slice feels like a sweet hug!
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Recipe Information
Ingredients
- 250 grams pitted dates
- 240 ml boiling water
- 1 teaspoon baking soda
- 115 grams unsalted butter, softened
- 150 grams granulated sugar
- 100 grams brown sugar, packed
- 2 units large eggs
- 1 teaspoon vanilla extract
- 200 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 150 grams mini chocolate chips
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch round cake pan or line it with parchment paper.
Place the pitted dates in a medium bowl. Pour the boiling water over the dates and stir in the baking soda. Let the mixture sit for 10-15 minutes to soften the dates.
Meanwhile, in a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Mash the softened dates in the water with a fork or blitz them in a blender until smooth but slightly chunky, then stir this mixture into the wet ingredients.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Fold in the mini chocolate chips until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and spread it evenly with a spatula.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
If desired, dust the cooled cake with powdered sugar before serving. Slice and enjoy!
Nutrition Facts
Calories |
4113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.8 g | 187% | |
| Saturated Fat | 87.3 g | 436% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 623 mg | 208% | |
| Sodium | 3078 mg | 134% | |
| Total Carbohydrate | 708.0 g | 257% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 509.3 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 451 mg | 35% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 2259 mg | 48% | |
*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.
