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    Home » Recipes » Cakes, Cupcakes & Cheesecakes

    Published: Jun 19, 2019 · Modified: Nov 19, 2021 by Paula Montenegro · Income from ads and affiliate links 34 Comments

    Chocolate Chip Date Cake

    Jump to Recipe
    Close up image of chocolate cake topped with walnuts; white text overlay
    Square of chocolate date walnut Cake, long pin with text
    A square of walnut topped chocolate cake square, white text over it

    Super moist, sweet, and full of chocolate flavor, this Chocolate Chip Date Cake is a dream come true for chocoholics. The crunchy topping of walnuts and chocolate is the perfect complement.

    Walnut topped chocolate chip date squares on white surface

    When a title has chocolate, date, and cake in it, it wins my heart immediately, like, five minutes ago.

    I’m so into chocolate cakes. I think it’s the single most repeated recipe idea made in my kitchen. I try them all. And I mean all, weird ingredients included like chocolate potato cake, flourless chocolate white bean cake... you get it.

    Well, this one has dates in it. It's simply amazing, soft, tender, moist, different. Let me tell you it's what you always thought a chocolate date cake should be.

    Let's start with the star ingredient here, the dates.

    Close up of lots of medjool dates
    Table of Contents Hide
    What are dates?
    How to use dates
    Tips & tricks
    Variation
    Related recipes you might like:
    Chocolate Chip Date Cake Squares

    What are dates?

    They are the fruit of the date palm tree, are 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 I've never seen one) and are brown and wrinkled and not very appealing when you haven't tried them. But 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.

    My favorite kind is Mejdool (image above) which are large, soft, fleshy, and just plain wonderful.

    They naturally have high sugar content, and that increases when they are dried, which is how most of us eat them. They are used as a sweetener in many vegan recipes for example and are a great source of energy and iron and have many antioxidant benefits. And more.

    White bowl with chopped dates and baking soda

    How to use dates

    If you use other varieties of dates, they will probably be drier and maybe smaller. So keep that in mind when chopping them, as they will need hydration in order to moisten the cake well.

    It is crucial that you follow the steps in the recipe. They need to be hydrated with baking soda which will neutralize the acids and tannins left in the dates. All these little steps add to the final flavor of the chocolate date cake.

    Vintage Kitchen Tip

    White bowl with chopped dates in hot water

    So, the dates are chopped, and then covered with boiling water and some baking soda (images above).

    If you use Medjool dates (which I think you must), they are really big and plump, and chopping them can get tricky. They stick to the knife a lot so they appear more as chunks (image below). Which bothers no one, let me clarify that.

    Lifting beaters with chocolate date cake batter from a white bowl

    If you manage to chop them smaller, you will get a smoother crumb with a mysterious bite; no one will guess what the secret ingredient is, they will melt together and look like an insanely moist chocolate cake.

    If you're considering processing them to a paste, I suggest you do so with the water. Otherwise,  they will stick like crazy and you won't get far. I don't process them, just wanted to clarify that.

    The batter looks like a regular chocolate cake with add-ons, but let me tell you the baked product will be nothing like it.

    Close up of chocolate cake batter on rectangular pan

    Tips & tricks

    • Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. 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. 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.
    Close up of chocolate chip cake topped with walnuts

    An ordinary-looking square of chocolate cake with some nuts and chips on top.

    Oh no. Nothing ordinary about this humble piece of cake. A bit messy looking, but that's on me, not the cake.

    What you should know here, is that the combination of chocolate and dates is a complete synergy. So much more than the sum of its parts.

    I wonder if this cake could be done in the food processor? Well, there's homework for me. For now, we'll say they are irregular, delicious squares.

    A few chocolate cake squares with walnuts on a white surface

    The final mixture is a bit strange looking, and not a lick-your-spatula batter.

    But when the oven does its magic, the rest will be history. And it tastes so much better the next day.

    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.
    • Half the recipe unless you want to make a lot of small cakes. This is a large recipe.
    Walnut chocolate cake squares on white paper and cloth

    Related recipes you might like:

    • Chocolate Condensed Milk Cake
    • Flourless chocolate almond cake
    • Best Chocolate Potato Cake
    • Best Ever Chocolate Bundt Cake

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

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    Chocolate Chip Date Cake Squares

    Chocolate Chip Date Cake Squares

    ★★★★★

    5 from 6 reviews

    Print Recipe
    Save Recipe Recipe Saved

    Super moist, sweet and full of chocolate flavor, this Chocolate Chip Date Cake is a dream come true for chocoholics.

    The crunchy topping of walnuts and chocolate is the perfect complement.

    • Total Time: 1 hour 5 minutes
    • Yield: 12 servings

    Ingredients

    Units
    • 1 ½ cups water
    • 2 cups (16oz /450g) dried dates, pitted and chopped (see notes below)
    • 1 ¾ teaspoons baking soda
    • ¼ pound (½ cup or 115g) unsalted butter
    • 1 ¾ cups (260g) all-purpose flour
    • 4 tablespoons (60g) unsweetened cocoa
    • ½ teaspoon salt
    • 1 cup (200g) granulated sugar
    • 2 eggs, room temperature
    • 1 teaspoon vanilla extract
    • 2 cups (340g) semisweet chocolate chips
    • 1 cup (125g) walnuts, very coarsely chopped

    Instructions

    1. Preheat the oven to 325ºF / 170ºC.
    2. Butter and flour a 9- by 13-inch (22x33 cm) and set aside.
    3. Bring water to a boil. In a small bowl put dates and 1 teaspoon of the baking soda. Add boiling water and set aside until needed.
    4. Sift flour, cocoa, remaining ¾ teaspoons baking soda, and salt over a bowl and set aside.
    5. Combine 1 cup sugar with butter in the bowl of an electric mixer fitted with the paddle attachment and beat on medium for 2 minutes, scraping down the sides of the bowl as needed.
    6. 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.
    7. Add vanilla and mix well.
    8. Add the sifted dry mixture and beat on low until well combined.
    9. Add the cooled date mixture and continue to beat for 30 seconds. Remove mixer and thoroughly combine with a spatula.
    10. Pour into prepared pan, spreading evenly, including corners.
    11. Bake for about 20 minutes, until cake starts to dry and rises.
    12. Take out of the oven, sprinkle chocolate chips on top, then the walnuts and return to the oven to bake for another 20 to 25 more minutes, until a tester inserted in center comes out clean. Remember you have the chocolate chips on top, not to confuse with uncooked batter.
    13. Remove the cake from the oven and let cool on a rack, about 30 to 40 minutes.
    14. Refrigerate cake at least 20 minutes before serving.

    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.
    • Author: Paula Montenegro
    • Prep Time: 20
    • Cook Time: 45
    • 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
    • Protein: 7.2 g
    • Cholesterol: 51.3 mg

    Keywords: date cake, chocolate date, chocolate date cake

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

    Adapted from Death by Chocolate, by Marcel Desaulniers

    More Cakes & Cheesecakes

    • Chocolate Cherry Dump Cake
    • Lemon Poppy Seed Bundt Cake
    • Red Velvet Bundt Cake
    • Chocolate Kahlua Cake

    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    1. Carole says

      November 19, 2021 at 4:30 pm

      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?

      Reply
      • Paula Montenegro says

        November 19, 2021 at 4:55 pm

        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!

        Reply
        • Carole says

          November 20, 2021 at 9:15 am

          Thank you, will let you know how it turns out.

        • Carole says

          November 21, 2021 at 12:45 am

          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

          November 21, 2021 at 5:50 am

          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!

    2. Rena says

      October 05, 2021 at 2:38 am

      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.

      ★★★★★

      Reply
    3. Rasshme says

      July 23, 2021 at 7:01 am

      Perfect soft and yummy cake

      ★★★★★

      Reply
      • Paula Montenegro says

        July 23, 2021 at 7:15 am

        Thanks Rasshme!

        Reply
    4. Barbara says

      June 05, 2021 at 12:02 pm

      Can you make this a day or more ahead?

      Reply
      • Paula Montenegro says

        June 05, 2021 at 12:51 pm

        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.

        Reply
    5. Katie B says

      February 15, 2021 at 12:25 pm

      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?

      Reply
      • Paula Montenegro says

        February 15, 2021 at 5:13 pm

        Hi Katie, you don't drain it, add it with the water.

        Reply
        • Katie B says

          February 15, 2021 at 6:20 pm

          Thank you

    6. Sue Crook says

      January 02, 2021 at 7:40 pm

      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.

      ★★★★★

      Reply
      • Paula Montenegro says

        January 03, 2021 at 5:19 pm

        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!

        Reply
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