Chocolate-Date Cake with Chocolate Sticky Toffee Glaze

By Kristine

Ingredients

• For the cake:
• 1 1/4 cups water
• 15 ounces of whole Medjool dates (about 22), pitted, plus 4 more, pitted and halved
• Length wise, for garnish
• 3 tablespoons of brandy
• 2 tablespoons strong-brewed coffee
• 4 tablespoons of unsweetened Dutch-process cocoa powder
• 2 cups all-purpose flour
• 1 teaspoon of salt
• Pinch of ground cinnamon
• 1 1/2 sticks (12 tablespoons) unsalted butter, room temperature, plus more for pan
• 3/4 cup packed dark brown sugar
• 4 large eggs
• 1 1/2 teaspoons of baking soda
• 5 ounces of bittersweet chocolate coarsely chopped
• For the glaze:
• 1/2 stick (4 tablespoons) of unsalted butter
• 2/3 cup packed light-brown sugar
• 1/3 cup light corn syrup
• 1 tablespoon of water
• Pinch of salt
• 2 tablespoons heavy cream
• 4 ounces bittersweet chocolate finely chopped
• 1 tablespoon plus 1 1/2 teaspoons of brandy

Preparation

Step 1

1. For the cake: Preheat oven to 350 degrees. Butter a 9 by 3 inch round cake pan. Line with parchment and butter parchment.

2. Bring water to a boil in saucepan. Meanwhile, combine dates, brandy, coffee, and 2 tablespoons cocoa in a heat proof bowl. Stir in boiling water. Let cool, stirring occasionally. Puree cooled date mixture in a food processor (you should have about 2 ½ cups). Place ¾ cup puree in a small bowl, and press plastic wrap directly on surface; reserve. Place remaining puree in a large bowl.

3. Whisk flour, salt, cinnamon, and remaining 2 tablespoons of cocoa in a bowl.

4. Beat butter and dark brown sugar with a mixer on medium speed until fluffy. Add eggs, one at a time, beating after each addition. (Batter will look curdled)

5. Stir baking soda into reserved uncovered date puree. On low speed, beat flour mixture into egg mixture in 2 additions, alternating with the date mixture. Beat in chocolate. Transfer batter to prepared pan, and smooth top.

6. Bake until a toothpick inserted into center of cake comes out clean, about 1 hour. Let cool in pan on a wire rack for 30 minutes. Run a knife around edge of pan to loosen, and invert cake onto rack. Remove parchment, turn cake right side up, and let cool completely.

7. Make the glaze: Bring butter, light brown sugar, corn syrup, water, and salt to a boil in a saucepan over medium-low heat, stirring occasionally. Boil 3 minutes. Remove from heat. Whisk in cream. Add chocolate, and whisk until smooth. Whisk in brandy. Let cool until thickened 15 to 20 minutes.

8. Assemble the cake: Using a serrated knife, trim rounded top of cake so it is flat. Place cake on stand. Spread remaining ¾ cup date puree over top of cake. Pour glaze over top, letting some drip down sides. Garnish with halved dates.