Chocolate Chip And Date Cake
A rich chocolate chip and date cake with a moist texture, deep cocoa flavor, and sweet chocolate chips, perfect for dessert or afternoon tea gatherings.
Ingredients
Instructions
- Dice the dates into a bowl, sprinkle baking soda over them, and pour boiling water on top. Let cool.
- Cream together the shortening and sugar until light and fluffy.
- Add eggs one at a time, then stir in vanilla and cocoa powder.
- Gradually mix in the flour until just combined.
- Stir in the cooled date mixture into the batter.
- Pour the batter into a greased 13 x 10-inch cake pan.
- Sprinkle chocolate chips and chopped nuts evenly over the batter.
- Bake at 350°F (175°C) for 30 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool slightly before serving. Serve with whipped cream if desired.
Tips & Substitutions
For a more intense chocolate flavor, consider adding an extra tablespoon of cocoa powder. If you don’t have shortening, you can substitute with unsalted butter or coconut oil. Ensure the dates are pitted and chopped finely for even distribution. If you prefer a nut-free version, simply omit the chopped nuts or replace them with additional chocolate chips.
Serving Suggestions
This cake is delightful on its own but pairs beautifully with whipped cream for added richness. For a special touch, serve it with a scoop of vanilla ice cream. It also complements a cup of coffee or tea, making it a perfect afternoon treat or dessert. Consider serving alongside a fresh fruit salad for a refreshing contrast.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, slice a piece and warm it in the microwave for about 10-15 seconds, or until just warmed through, keeping it moist and delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Chip And Date Cake contains roughly 452 calories, with 10g protein, 55g carbohydrates, and 17g fat. It is an excellent source of dietary fiber (48% of the Daily Value), iron (34% of the Daily Value), and potassium (26% of the Daily Value). Note that it is relatively high in sodium, at 494mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use dried dates instead of fresh dates?
Yes, you can use dried dates for this recipe. Just soak them in boiling water for about 10-15 minutes to soften before chopping. This will help incorporate them more easily into the cake batter and enhance the flavor.
What can I substitute for eggs in this recipe?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or mashed banana for each egg. This will help maintain the moisture and binding properties of the cake, making it suitable for vegan diets.
How can I make this cake more chocolatey?
To enhance the chocolate flavor, you can add an extra half cup of chocolate chips or use dark chocolate chips instead of semi-sweet. Additionally, consider drizzling some chocolate ganache on top after baking for an indulgent touch.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).