Ingredients
Scale
For the Cake
8 oz Medjool dates (226 g), roughly chopped
1 cup boiling water (240 g)
3/4 cup boiling milk (180 g)
1 teaspoon baking soda
1/2 cup unsalted butter, softened (113 g)
1/2 cup brown sugar (100 g)
2 teaspoons vanilla extract
3 large eggs
1 1/4 cups all-purpose flour (162 g)
1/2 cup Dutch-processed cocoa powder (50 g)
1 1/2 teaspoons baking powder
1 teaspoon salt
For the Chocolate Toffee Sauce
8 tablespoons unsalted butter (113 g)
3/4 cup brown sugar (150 g)
1 cup cream (240 g)
1 cup milk (240 g)
200 g dark chocolate (60–70%)
1/2 teaspoon salt
Instructions
- Prepare the Dates
Place the chopped dates in a bowl. Pour the boiling water and boiling milk over them, then stir in the baking soda. Let the mixture sit for about 10 minutes so the dates soften. - Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a baking pan. - Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy. Add the vanilla extract and mix well. - Add the Eggs
Add the eggs one at a time, beating well after each addition until fully incorporated. - Mix the Dry Ingredients
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. - Combine the Batter
Add the dry ingredients to the butter mixture, alternating with the softened date mixture. Mix until everything is well combined and smooth. - Bake the Cake
Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. - Prepare the Chocolate Toffee Sauce
In a saucepan over medium heat, melt the butter with the brown sugar. Add the cream and milk, stirring continuously until smooth. Add the dark chocolate and salt, stirring until the chocolate melts completely and the sauce becomes glossy. - Serve the Cake
Slice the warm cake and pour the rich chocolate toffee sauce generously over the top before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes