chocolate date cake

Sweet, moist, and full of chocolate flavor, this date cake is a dream come true for chocoholics with its rich cocoa flavor and soft texture. The crunchy surprise from the walnuts and chocolate chips on top makes it irresistible.

Chocolate Chip Date Cake

water

Medjool dates (about 16 ounces, pitted and chopped)

baking soda

unsalted butter (at room temperature)

all-purpose flour

cocoa powder

salt

sugar

eggs (at room temperature)

vanilla extract

chocolate chips

walnuts (very coarsely chopped)

Preheat the oven to 325ºF (170ºC).

Butter and flour a 9- by 13-inch (22x33 cm) and set aside.

Bring 1 ½ cups water to a boil. Put 2 cups Medjool dates and 1 teaspoon baking soda in a medium bowl. Add the boiling water and set aside until needed.

Sift 1 ¾ cups all-purpose flour, ¼ cup unsweetened cocoa powder, remaining ¾ teaspoons baking soda and ½ teaspoon salt over a bowl and set aside.

Beat ½ cup unsalted butter and 1 cup sugar with an electric mixer in a large bowl (or in the bowl of a stand mixer fitted with the paddle attachment) at medium speed for 2 minutes, scraping down the sides of the bowl as needed.

Beat on high for 1 minute, add 2 eggs, one at a time, beating well after each addition. Scrape the sides of the bowl as needed. Beat an additional 2 minutes.

Add 1 teaspoon vanilla extract and mix well.

Add the sifted dry mixture and beat on low until well combined.

Add the cooled date mixture and continue to beat for 30 seconds. Remove mixer and thoroughly combine with a spatula.

Pour into prepared pan, spreading evenly, including corners.

Bake for 20 minutes, until the cake starts to dry and rise.

Take out of the oven, quickly sprinkle 2 cups semisweet chocolate chips on top, then 1 cup walnuts and return to the oven to bake for another 20 to 25 more minutes, until a cake tester or toothpick inserted in the center comes out clean. Remember you have the chocolate chips on top, not to confuse with uncooked batter.

Remove the cake from the oven and let it cool on a wire rack.

I like eating it the next day because it tastes much better. I like to refrigerate it for at least 20 minutes before serving to firm it up, but the chips and walnuts harden, as a reader commented, so she prefers not to. Your choice. 

Perfection.  My mother made a version of this when I was a kid, and it was always a favorite.  We served it to guests last night and they begged for the recipe.

It turned out great and was a hit with everyone. I added some ground cardamom as we’re big fans of it with chocolate.

Just an FYI, the proper name of these is Polka Daters (like polka dots). It originated in the early 60’s. My Mom made them and I’ve followed in her footsteps, it’s the fan favorite here in Dubai where we have dates at all times.

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Top 1 chocolate date cake recipes from across the web

The most viewed chocolate date cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Chocolate Chip Date Cake

The most viewed chocolate date cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine