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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Incredibly moist
When a title includes chocolate, dates and cake, it immediately wins my heart-like, five minutes ago.
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 this recipe's combination of chocolate and dates is a complete synergy-much more than the sum of its parts.
I love chocolate cakes in general. But those with unique ingredients have a special place, like the chocolate potato cake or the chocolate Guinness cream cake.
What our readers say
I took the cake to work, and everyone loved it. You can't go wrong with this one. I will definitely make it again-next time for the in-laws.
- Jen
Amazing and super moist, with a surprising topping. A star recipe, will definitely make it again for special occasions. Thank you for sharing.
- Linda
Ingredient Notes
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- Cocoa powder: always use unsweetened.
- Chocolate chips: use your favorite semisweet chip.
- 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: make sure it isn't expired.
About Medjool dates
They're large, soft, fleshy and just plain wonderful. They are brown, wrinkled and slightly unappealing, but don't let their appearance fool you.
What do they taste like? It's hard to pin. It's sweet and toffee-like, with some smoky undertones. Sometimes, it reminds me of maple syrup.
Their natural sweetness makes them popular for vegan recipes or those without refined sugar.
Steps to make chocolate date cake
- Chopping the dates 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.
- Date pieces: If you manage to chop them very small, you will get a smoother crumb with a mysterious bite. Probably no one will guess what the secret ingredient is, as they will meld together and the crumb simply looks like an incredibly moist chocolate cake. Though larger chunks will be more noticeable, the cake is just as fantastic.
- Sift the dry ingredients. It's an important step, especially when you use cocoa powder which can clump during storage.
- Date mixture: Hydrating the date chunks in baking soda neutralizes the acids and tannins left in the dates, so don't skip this step.
- The cake batter is thick before adding the date mixture. When all the ingredients are incorporated, it will loosen up and turn silkier.
- The final batter looks like a regular chocolate cake with add-ins, and the dates will be more noticeable depending on the size of the chunks.
- Walnuts and dark chocolate chips are sprinkled on top of the cake halfway through baking and stay crunchy after it 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 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.
- Use Medjool dates; they are superior for this recipe. They are sticky, and you need to chop them. 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 after adding the walnuts and chips. This will prevent them from burning during baking. But you can add the topping from the beginning. I think it's better to do it halfway. However, do not open the oven before 20 minutes have passed; this will ensure that 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
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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.
Ingredients
For the dates:
- 1 ½ cups water
- 2 cups Medjool dates, about 16 ounces, pitted and chopped
- 1 teaspoon baking soda
For the cake:
- ½ cup unsalted butter, at room temperature
- 1 ¾ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon salt
- ¾ teaspoon baking soda
- 1 cup sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 cups semisweet chocolate chips
- 1 cup 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 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 (water and all) and continue to beat for 30 seconds. Remove the 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 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. Be careful not to overbake 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.
Did you try this recipe?Mention @vintagekitchennotes or tag #vintagekitchenrecipe on Instagram and I'll share it!
Adapted from Death by Chocolate, by Marcel Desaulniers
Michelle says
My grandma used to make this cake and I love it! Always delicious.
Patti says
Great cake. Next time I am going to use half cup sugar instead, and only 1 cup chocolate chips vs 2, felt two cups too much. I increased chopped nuts as well.
Deb says
My mom use to make this cake when I was growing up. Her recipe didn’t have as many chocolate chips but I didn’t mind the additional chips at all!
Marcee says
My family has been making this recipe since 1974. We called it “Aunt Florence’s Date Cake”. I’m not sure who’s Aunt she was but her cake was divine then and is still a favorite today.
Ivy says
Medjool dates are far too expensive where I live but I get good quality dates from Costco. That’s what I used and subbed the sugar with 1/2 erythitol and 1/2 stevia. I also topped with raw pecans and 1 1/2 cup’s dark chocolate chips. I covered the cake with parchment paper while it baked for 30 minutes then cooked uncovered for another 10 minutes to toast the pecans. I let the cake cool on the counter for 2 hours and served. Everyone agreed it was excellent.
Beth L says
Can i skip the cocoa powder? Do i need to add extra flour or ?
Paula Montenegro says
Hi Beth, you can skip it but it will not be a chocolate batter. You should increase roughly the same amount of flour, but they absorb liquid differently, so maybe add a tablespoon or two of milk if it’s too stiff. Use the process shot in the glass bowl to guide you for consistency.
Bianca says
Hello! But the water from dates I used it?
Paula Montenegro says
Hi Bianca, yes, you use it all, dates and water. I rewrote the instructions so it's more clear (and bolded) now.
Anonymous says
Thank you so much!❤️ I wanted to do it tonight !❤️
Gary says
My mom used to make this cake and I loved it. I had the recipe but I've been unable to find it again. Not knowing what the cake was called I randomly described it and Google'ed it.
Thanks so much. This is it.
Jamie Mohamad says
Delicious!!
Kiddy says
My dear sister in-law brought this recipe to my family in Iceland 1973/74. I bake it every autumn/winter! Its my absolute favorite cake! Thank yoy for keeping it alive here - i have been moving and my book with favorites is..... yes where is it?
Now its april - and i wanted to bake this cake - for my family.
Thank you
Helen Gauthier says
This was such a delicious cake!! I actually made it in a Bundt pan and and the second stage took 30 minutes instead of 20. I only had room for about a cup of Belgian chocolate chunks from Aldi instead of 2 cups; nonetheless there was absolutely no lack of flavor in this scrumptious cake. It was a big hit with our friends and I will DEFINITELY make this again! Thanks for a great recipe!
Paula Montenegro says
How great to know it works in a Bundt pan Helen! Thanks for the feedback.
Ellen Mitala says
I used a kitchen shears cutting the dates in half first. Then cutting in smaller bits.
Daphne Barr says
Love this recipe. I’ve made it for years but lost the recipe. I like the option to add the topping 20 minutes into baking..yum!