This sweet and moist chocolate date cake is a dream come true for chocoholics with its rich chocolate flavor and soft texture. The crunchy surprise from the walnuts and chocolate chips on top makes it irresistible.
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Originally published in 2013, the text and images in this post have been updated to serve you better. The recipe remains the same.
When a title has chocolate, dates and cake, it immediately wins my heart. Like, five minutes ago.
We love chocolate cakes in general, of course. But those with unique ingredients have a special place, like the chocolate potato cake or the chocolate Guinness cream cake.
This is a rich chocolate cake. Unique, soft, tender, and different. It's what I always thought a chocolate date cake should be.
An ordinary-looking square of chocolate cake with some nuts and chips on top.
You should know that the combination of chocolate and dates is a complete synergy. So much more than the sum of its parts.
What our readers are saying:
Amazing, super moist, with surprising topping. I made 12 cupcakes, so pretty. Star recipe, will definitely make again for special occasions. Thank you for sharing. (Linda)
I made this cake it IS very moist. The topping of the gooey choc chips and walnuts were so good - they made the cake Extra. Took the cake to work and everyone loved it. Can't go wrong with this one. Will definitely make it again - next time for the in laws. (Jen)
It turned out great and was a hit with everyone. I added some ground cardamom as we’re big fans of it with chocolate. (Carole)
Ingredient list
- Cocoa powder: always use unsweetened. I like Hershey's unsweetened cocoa powder, Ghirardelli Premium baking cocoa, and Scharffen Berger natural cocoa powder. And, in my experience, the dark ones are the best (this does not apply to the super dark used for making homemade oreo cookies known as dark cocoa powder).
- Chocolate chips: use your favorite semisweet chip. I love Ghirardelli premium baking chocolate chips, Callebaut 54% chocolate wafers, and Nestle toll house semisweet chips.
- Medjool dates: they're soft and plump and fantastic for this cake. I've tried other types but they didn't quite work.
- Baking soda: is an essential ingredient, so make sure it isn't expired. Arm & Hammer baking soda is a popular one.
- Unsalted butter.
- White, granulated sugar.
- Eggs: fresh, large.
- All-purpose flour.
- Salt: I like to use kosher salt when baking. But regular table salt works just fine.
- Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper.
See the recipe card towards the end of this post for quantities.
What are dates?
They are the fruit of the date palm tree, native to the Middle East, and they date (pun intended?) way back in history, I mean thousands of years.
They are usually dried (though they can be eaten fresh but I've never seen one) and are brown, wrinkled and not very appealing.
What do they taste like? A bite reveals a sweet, soft flesh, unlike any other flavor, with some smoky undertones. It reminds me of maple syrup sometimes, which has that hard-to-explain flavor.
Medjool dates: my favorite kind and the only one I use. They're large, soft, fleshy, and just plain wonderful.
They have a high sugar content that increases when they are dried, which is how most of us eat them. Their natural sweetness makes them popular to use in vegan recipes or those without refined sugar.
How to make chocolate date cake
- Chopping the dates: it can be tricky as they often stick to the knife. Chilling them first can make this task easier. If you're considering using a food processor and making a date paste, I suggest you do so with water. Otherwise, they will stick like crazy, and you won't get far. At least that's my experience, so I don't process them.
- Date pieces: if you manage to chop them small, you will get a smoother crumb with a mysterious bite; no one will probably guess what the secret ingredient is, as they will melt together and look like an insanely moist chocolate cake. You'll notice larger chunks.
- Other types of dates: if using them instead of Medjool (I don't recommend it, but maybe you're familiar with another type and want to use them), they tend to be drier and smaller. Hydrating them in hot water is necessary as you need softened dates to get the right texture.
Baking soda: hydrating the date chunks in it neutralizes the acids and tannins left in the dates. So don't skip this step.
Sift the dry ingredients. It's an important step, especially when you use cocoa powder that can clump during storage.
The batter looks like a regular chocolate cake with add-ins, and the dates will be more noticeable depending on the size of the chunks.
The walnuts and dark chocolate chips are sprinkled halfway through baking on top of the cake and stay crunchy after the cake is cooled and chilled.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer that is placed inside the oven (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Dates: use Medjool if you can, they are superior for this recipe. You need to chop them and they are sticky. Use a large kitchen knife and don't worry if you have some chunks, they add texture to the cake. If you want them finely chopped you will need patience as you'll constantly have to clean the knife.
- Chocolate: use semi-sweet chips (a good brand) or chop a 60% (or more) chocolate bar into chunks. It makes a difference if you use good chocolate.
- Baking: the recipe calls for baking them in two parts, without the topping first and then after adding the walnuts and chips. This will ensure that they don't burn during baking (image below). But you can add the topping from the beginning. I think it's better to do it halfway. But do take into account not opening the oven before 20 minutes have passed; this will ensure the cake has that necessary first oven rise.
- Pan size: you can half the recipe and use a smaller pan. This makes a lot of servings and travels well, so keep that in mind when making desserts for barbecues, picnics and all of those wonderful summer gatherings.
- Cupcakes: be careful not to overbake them. Don't add any other topping or frosting. They are fabulous as they are. Halve the recipe unless you want to make a lot of small cakes. This is a large recipe.
- Topping variation: use pecans instead of walnuts. If you want a sweeter cake, use part milk chocolate chips to replace some of the semisweet ones.
- Brown sugar: you can use half white and half brown for a moister crumb with a caramel tone.
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Chocolate Chip 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.
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
Ingredients
For the dates:
- 1 ½ cups water
- 2 cups (16oz /450g) dried dates, pitted and chopped (see notes below)
- 1 teaspoon baking soda
For the cake:
- ½ cup (115g) unsalted butter, at room temperature
- 1 ¾ cups (260g) all-purpose flour
- 4 tablespoons (60g) unsweetened cocoa
- ½ teaspoon salt
- ¾ teaspoon baking soda
- 1 cup (200g) granulated sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 cups (340g) semisweet chocolate chips
- 1 cup (125g) walnuts, very coarsely chopped
Instructions
- Preheat the oven to 325ºF / 170ºC.
- Butter and flour a 9- by 13-inch (22x33 cm) and set aside.
- Bring water to a boil. Put the dates and 1 teaspoon of baking soda in a medium bowl. Add boiling water and set aside until needed.
- Sift flour, cocoa, remaining ¾ teaspoons baking soda, and salt over a bowl and set aside.
- Beat butter and sugar (with electric beaters 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 the eggs, one at a time, beating well after each addition. Scrape the sides of the bowl as needed. Beat an additional 2 minutes.
- Add vanilla 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 chocolate chips on top, then the 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.
Notes
- Dates: use Medjool if you can, they are superior for this recipe. You need to chop them and they are sticky. Use a large kitchen knife and don't worry if you have some chunks, they add texture to the cake. If you want them finely chopped you will need patience as you'll constantly have to clean the knife.
- Chocolate: use semi-sweet chips (a good brand) or chop a 60% (or more) chocolate bar. It makes a difference if you use good chocolate.
- Baking: the recipe calls for baking them in two parts, without the topping first and then after adding the walnuts and chips. This will ensure that they don't burn during baking (image below). But you can add the topping from the beginning. I think it's better to do it halfway. But do take into account not opening the oven before 20 minutes have passed; this will ensure the cake has that necessary first oven rise.
- Pan size: you can half the recipe and use a smaller pan. This makes a lot of servings and travels well, so keep that in mind when making desserts for barbecues, picnics and all of those wonderful summer gatherings.
- Variation: you can make cupcakes or individual cakes. Take into account the following: be careful not to over bake them; don't add any other topping to serve them. They are fabulous as they are; halve the recipe unless you want to make a lot of small cakes. This is a large recipe.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Cakes
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1/12
- Calories: 473
- Sugar: 45.7 g
- Sodium: 295.8 mg
- Fat: 23.4 g
- Carbohydrates: 65.3 g
- Fiber: 5 g
- Protein: 7.2 g
- Cholesterol: 51.3 mg
Keywords: chocolate date cake
Adapted from Death by Chocolate, by Marcel Desaulniers
Carole says
I will be making this tomorow for my husband's birthday (his mom used to make a chocolate date cake when he was young but she is no longer alive and the recipe has been lost). Regarding the quantity of dates, you indicate 2 cups but then in parenthesis it's written 8 oz. which equals 1 cup, 2 cups would be 16 oz. Which is the correct amount please?
Paula Montenegro says
Hi Carole! It's 8oz per cup. There was a Note explaining it, but I changed it in the recipe card so it's less confusing. Thanks for the heads up. Happy baking!
Carole says
Thank you, will let you know how it turns out.
Carole says
It turned out great and was a hit with everyone. I added some ground cardamom as we’re big fans of it with chocolate.
★★★★★
Paula Montenegro says
So glad to hear that Carole! That's really interesting, the cardamom addition. Will keep it in mind for the next time. Have a great week!
Rena says
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.
★★★★★
Rasshme says
Perfect soft and yummy cake
★★★★★
Paula Montenegro says
Thanks Rasshme!
Barbara says
Can you make this a day or more ahead?
Paula Montenegro says
Hi Barbara! Yes, you can make it a two or three days ahead and it keeps well at room temperature, well wrapped. If you want to make it several days or weeks ahead, you can freeze it, well wrapped, for a month.
Katie B says
Hi, this recipe looks amazing and I am excited to try, as I love chocolate AND dates! I wanted to clarify, after pre-soaking the dates in the hot water, do you drain them before adding to the batter? Or do you add the water as well to the batter?
Paula Montenegro says
Hi Katie, you don't drain it, add it with the water.
Katie B says
Thank you
Sue Crook says
Changed it a little bit, by adding a tsp of coffee essence to the date mixture and by adding a mixture of granulated and Demerara sugar. Also, baked it in two round tins and then sandwiched it together with whipped cream which absorbed a bit of the sweetness. It was delicious.
★★★★★
Paula Montenegro says
Glad you liked it Sue! I love the addition of coffee extract and will definitely try it next time I make this cake. Have a great week!