Date Pecan Chocolate Cake
Indulge in the decadence of a homemade Date Pecan Chocolate Cake, a dessert that masterfully combines rich flavors, satisfying textures, and wholesome ingredients. This moist and fudgy cake is sweetened naturally with pitted dates, creating a luscious base that pairs beautifully with earthy pecans and melty dark chocolate chips. The batter incorporates cocoa powder for a deep chocolatey flavor and is made extra tender by alternating wet and dry ingredients for optimal texture. Perfect for dinner parties, celebrations, or cozy evenings at home, this rustic yet elegant cake is crowned with a light dusting of powdered sugar for a finishing touch. With its unique balance of natural sweetness and nutty crunch, this recipe is a must-try for chocolate lovers and baking enthusiasts alike!
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Recipe Information
Ingredients
- 1.5 cups Pitted dates
- 1.25 cups Boiling water
- 0.75 cups Unsalted butter
- 0.75 cups Granulated sugar
- 0.5 cups Brown sugar, packed
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 1.75 cups All-purpose flour
- 0.5 cups Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 cup Chopped pecans
- 0.75 cups Dark chocolate chips
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
Place the pitted dates in a heat-safe bowl. Pour the boiling water over the dates and let them soak for about 10 minutes. Once softened, mash the dates into a coarse paste using a fork or blend them into a smooth puree.
In a large mixing bowl, cream the unsalted 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. Stir in the vanilla extract.
In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the date mixture. Begin and end with the dry ingredients, mixing just until combined.
Fold in the chopped pecans and dark chocolate chips gently until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan, spreading it evenly. Tap the pan lightly on the counter to remove any air bubbles.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Dust the cooled cake with powdered sugar, if desired, before serving.
Nutrition Facts
Calories |
5542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.3 g | 309% | |
| Saturated Fat | 93.7 g | 469% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2744 mg | 119% | |
| Total Carbohydrate | 884.1 g | 321% | |
| Dietary Fiber | 95.5 g | 341% | |
| Total Sugars | 582.2 g | ||
| Protein | 93.9 g | 188% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 788 mg | 61% | |
| Iron | 50.2 mg | 279% | |
| Potassium | 6340 mg | 135% | |
*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.
