BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

CAKE-CHOCOLATE DATE CAKE

By:


As seen in our September 2012 Dinner Show, served with bananas foster and ice cream.

Ingredients:

  • As needed butter and flour to butter pans

  • for the cake:
  • 1 cup dates, pitted, chopped fine
  • 1 cup water
  • 1/2 teaspoon baking soda
  • 1/2 cup butter, softened
  • 1/4 cup dark brown sugar
  • 1 egg
  • 1 cup all-purpose flour
  • 3 tablespoons Dutch processed cocoa powder
  • 1/2-3/4 teaspoon salt
  • 1 1/2 teaspoons baking powder

Method:

Prepare pan(s) by buttering and flouring. We use muffin top pans. A 9″ cake pan will work too.

Prepare the dates:
Simmer dates in water using a heavy sauce pan until soft, approximately 5 minutes; remove from heat and add baking soda, covered an steep additional 5 minutes.

Make the batter:
Beat together ½ cup butter with ¼ cup brown sugar until light and fluffy on high speed; beat in egg until combined; Combine flour, cocoa, baking powder, and salt; add flour mixture to first mixture and mix on low speed just until combined. Fold in dates and mix just to combine. Divide batter between the 6 cups and bake 350 F until cake is cooked through, approximately 15-20 minutes. Rest on cooling rack 10 minutes before removing cakes.






TO RECIPES

printable page