Ingredients
Equipment
Method
- Preheat your oven to 175°C (350°F). Grease and line the 9-inch round cake pan with parchment paper.
- In a mixing bowl, melt the chopped dark chocolate and unsalted butter together over a double boiler or microwave until smooth. Stir well to combine.
- In a separate bowl, whisk together the sugar and eggs until fluffy and pale. Add the melted chocolate mixture and vanilla extract, mixing until combined.
- Sift in the flour, baking powder, and salt. Gently fold until just combined, being careful not to overmix.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean and the edges are just pulling away from the pan. Let it cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- While the cake cools, prepare the date caramel. In a saucepan, combine the pitted Medjool dates and coconut milk. Bring to a simmer over low heat, stirring frequently until the mixture is thick and smooth (about 10-15 mins). Remove from heat and blend until smooth, then stir in the vanilla extract.
- Once the cake is completely cool, slice into pieces and drizzle with date caramel. Serve immediately or store in the refrigerator for later enjoyment.
Nutrition
Notes
For those looking to lighten this dessert, consider using a sugar substitute or swapping half of the butter for unsweetened applesauce.
Don’t be afraid to experiment with different toppings, like a sprinkle of cocoa powder or a dollop of whipped cream.
This cake stores well in the fridge for 3 days—simply reheat in the microwave for 10-15 seconds for a fresh, warm slice! Enjoy creating this rich and delightful dessert!
Don’t be afraid to experiment with different toppings, like a sprinkle of cocoa powder or a dollop of whipped cream.
This cake stores well in the fridge for 3 days—simply reheat in the microwave for 10-15 seconds for a fresh, warm slice! Enjoy creating this rich and delightful dessert!