Out Of This World Chocolate Cake
A rich and indulgent chocolate cake featuring chopped dates and nuts, topped with a flavorful buttermilk glaze and chocolate frosting, perfect for special occasions or gatherings.
Ingredients
Instructions
- In a large bowl, combine vegetable oil and sugar.
- Add eggs, one at a time, mixing well after each addition.
- Add buttermilk, all-purpose flour, baking soda, and vanilla extract; mix until well combined.
- Fold in chopped dates and chopped nuts.
- Pour batter into a greased and floured 9 x 13-inch baking pan.
- Bake at 350°F (175°C) for 35 to 40 minutes.
- Remove from oven and top with buttermilk glaze.
- Return cake to oven and bake for an additional 10 minutes.
- Allow the cake to cool completely.
- Frost with chocolate frosting before serving.
Tips & Substitutions
For a richer flavor, consider using melted butter instead of vegetable oil. If you don't have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. To amp up the texture, try adding a pinch of salt and a teaspoon of instant coffee granules to the batter. This cake is also excellent with a layer of cream cheese frosting instead of chocolate.
Serving Suggestions
This cake is delightful on its own, but you can elevate it by serving with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs beautifully with Miss Linda'S Chocolate Pie for a dessert spread. For a complete meal, consider serving alongside a light salad or Crock Pot Mac-N-Cheese to balance the richness of the cake.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it, which will keep it fresh for a week. To reheat, place a slice in the microwave for about 10-15 seconds or warm it in an oven preheated to 300°F (150°C) for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Out Of This World Chocolate Cake contains roughly 354 calories, with 4g protein, 38g carbohydrates, and 19g fat. It is an excellent source of vitamin A (21% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 608mg per serving (26% 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 other types of nuts in this recipe?
Absolutely! Feel free to substitute walnuts or pecans for the chopped nuts in the recipe. Each type of nut will bring its own unique flavor and texture, enhancing the overall taste of the cake. Just ensure that they are chopped to a similar size as the dates for even distribution.
Is there a way to make this cake gluten-free?
Yes, you can use a gluten-free all-purpose flour blend in place of regular all-purpose flour. Make sure the blend contains xanthan gum or add it separately to help with the cake's structure. The texture might be slightly different, but it should still be delicious!
How can I make this cake more chocolatey?
To enhance the chocolate flavor, you can add 1/2 cup of unsweetened cocoa powder to the dry ingredients. This will give the cake a rich chocolate taste. Additionally, consider using chocolate chips in place of nuts for added decadence.
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).