Chocolate Chip Date Cake

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.

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.

What are dates?

They are the fruit of the date palm tree, are native to the Middle East and they date (pun intended?) waaay 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.

How to use them in this recipe.

If you use other varieties of date, they will probably be drier and maybe smaller. So keep that in mind when chopping them, as they will need the 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.

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.

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.

Tips & tricks for making this recipe:

• 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.

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.

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 on this recipe.

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.

Other recipes you might like:
Brown Butter Date Pecan Loaf
Triple Chocolate Brownie Cake
Chocolate Potato Cake
Coffee Chocolate Mini Bundt Cakes
Flourless Chocolate Bean Cake
Dark Chocolate Mousse
Bourbon Chocolate Bundt Cake
Vegan Chocolate Mousse Cake 
Chocolate Mint Mousse Pie
Mint Chocolate Brownies

Let me know if you make this recipe! I’d love to hear what you think about it.
Thank you for being here, I appreciate it! Let’s connect via Facebook, Instagram, and Pinterest.

Chocolate Chip Date Cake Squares

★★★★★ 5 from 1 reviews

• Author: Paula Montenegro
• Prep Time: 20
• Cook Time: 45
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x
• Category: Cakes
• Method: Baking
• Cuisine: International

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Description

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.

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Scale 1x2x3x

Ingredients

• 1 ½ cups water
• 2 cups (8 oz /225g) dried dates, pitted and chopped (see notes below)
• 1 ¾ teaspoons baking soda
• ¼ pound (1/2 cup or 115g) unsalted butter
• 1 ¾ cups (260g) all-purpose flour
• 4 Tbs (60g) unsweetened cocoa
• ½ teaspoon salt
• 1 cup  (200g) granulated sugar
• 2 eggs, room t°
• 1 teaspoon vanilla extract
• 2 cups (340g) semisweet chocolate chips
• 1 cup (125g) walnuts, very coarsely chopped

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Instructions

1. Preheat the oven to 325ºF / 170ºC.
2. Butter and flour a 9- by 13-inch (22×33 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.

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Notes

Tips & tricks for making this recipe:

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 on this recipe.

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.

Keywords: date cake, chocolate date, chocolate date cake

adapted from Death by Chocolate, by Marcel Desaulniers

Paula Montenegro

A baker for more than 30 years, I love testing recipes and sharing the best of what I find. I'm mostly self-taught with some time spent in baking school. I believe we can all be bakers and cooks with the right instructions and simple ingredients. If you're craving easy recipes with amazing results, you're in the right place. Let's get into the kitchen!