Date And Chocolate Cake
A rich, moist chocolate cake infused with sweet dates and crunchy walnuts, topped with chocolate chips—perfect for chocolate lovers and special occasions.
Ingredients
Instructions
- Combine chopped dates and boiling water; let cool to room temperature.
- Cream together shortening and sugar until fluffy.
- Blend in vanilla and eggs, one at a time, beating well after each addition.
- Sift together flour, baking soda, and salt.
- Add to the creamed mixture alternately with the date mixture, beating well after each addition.
- Spread batter in a greased 13 x 9-inch pan.
- Sprinkle chocolate chips and chopped walnuts on top of the batter.
- Bake at 350°F (175°C) for 40 to 45 minutes.
- Cool in the pan, then cut into squares and serve.
Tips & Substitutions
For a richer flavor, consider substituting half of the shortening with unsweetened applesauce. You can also use other nuts like pecans instead of walnuts if desired. If you prefer a more intense chocolate flavor, add an extra 1/2 cup of chocolate chips. Ensure the dates are soft for easier mixing, and soak them longer if needed. This cake can also be made gluten-free by using a gluten-free flour blend.
Serving Suggestions
Serve the Date and Chocolate Cake warm with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of coffee or tea, making it perfect for afternoon gatherings. For a more festive touch, drizzle with melted chocolate or caramel sauce before serving.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, place a slice in the microwave for about 15-20 seconds. This cake retains its moisture well, making it delicious even after a few days.
Nutrition & Diet Analysis (per serving)
Each serving of Date And Chocolate Cake contains roughly 428 calories, with 4g protein, 56g carbohydrates, and 18g fat. It is a good source of dietary fiber (16% of the Daily Value) and potassium (10% of the Daily Value). Note that it is relatively high in sodium, at 776mg per serving (34% 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 fresh dates instead of dried dates?
Yes, you can use fresh dates, but they should be pitted and chopped finely. Fresh dates contain more moisture, so you might want to reduce the boiling water slightly to prevent the batter from becoming too wet.
Can I make this cake ahead of time?
Absolutely! This cake can be made a day ahead of time and stored in an airtight container. The flavors will meld together beautifully, and it will still taste fresh when served. Just allow it to cool completely before storing.
Is this cake suitable for vegetarians?
Yes, this Date and Chocolate Cake is suitable for vegetarians as it contains no meat or animal-derived ingredients other than eggs. For a vegan version, you can substitute the eggs with flaxseed meal or a commercial egg replacer.
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).