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Super moist dates & chocolate cake with chocolate fudge frosting

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Super moist dates & chocolate cake with chocolate fudge frosting

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Adjust Servings:
For the Cake
130 g (1 Cup Raw) Almonds
Boiling water enough to soak the almonds
Cold water to soak the almonds
150 g (3/4 Cup chopped) Dates
1 Tea spoon Instant Coffee
3/4 Cup For making coffee Boiled hot water
150 g dark chocolate I used 70% dark chocolate.You can use your choice of chocolate.
75 g (1/3 Cup) + more for greasing the pan Butter
100 g (1/2 Cup) brown sugar
1/4 Tea spoon Salt
1 Tea spoon Vanilla Extract
2 Egg
100 g (3/4 Cup) All purpose flour
7 g (1 Table spoon) Unsweetened Cocoa powder
1 Tea spoon Baking Powder
1/4 tea spoon Baking Soda
For Chocolate Fudge ganache
100 g dark chocolate
100 g (100 ml) Heavy cream
A pinch of salt
1/2 Tea spoon Vanilla Extract
To decorate the cake (optional)
As desired raspberry
As desired Sugar balls

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  • Sweet
  • Serves 10
  • Medium




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Make almond flour

  1. Take almonds in a bowl and add enough boiling water.
  2. Keep them aside for 10 minutes. (only 10 minutes require)
  3. Discard the hot water and add cold water to the almond bowl.
  4. Squeeze the almonds, you can take off the skin of almonds very easily.
  5. Discard the skin.
  1. Spread the blanched almonds on a flat surface ( I used baking sheet) and keep them on your counter top over night just to dry them out.
  2. After drying, take almonds to a food processor and grind them.
  3. Make sure you don’t over grind and turn them to butter. Keep them aside.
  4. Store them in a dry container if you are making them ahead.

Prepare the dates

  1. Deseed the dates and finely chop them.
  2. Add coffee and boiled water in a cup and mix them.
  3. Add them to the chopped coffee and keep them aside for 15 minutes.
  4. Take them to the food processor or blender and make them to a smooth paste.
  5. Then keep them aside.

Prepare the baking tin & oven

  1. Preheat your oven at 180 º C and line bottom of your baking tin with parchment paper (I used 8 inch baking tin).
  2. Grease the side of the pan with melted butter.
  1. Take chopped chocolate and butter in a bowl and keep them on a pot with boiling water (double boiler) and melt the them.
  2. Now add brown sugar, salt and vanilla and mix them well.
  3. Then add in prepared dates paste.
  4. keep them aside to cool down. (Bring them to room temperature)
  1. When chocolate mixture cool down, add eggs and mix them well again.
  1. In another bowl, take almond flour, all purpose flour, baking soda and baking powder.
  2. Give them a good mix using a whisk.
  3. Add the flour mixture to the chocolate egg mixture and combine them until just combined without any lumps.

To bake the cake

  1. Add the cake batter to the prepared baking tin.
  2. Bake them in preheated oven for about 25 to 30 minutes or until skewer comes out clean. (please keep an eye, each oven baking time may vary).
  1. Keep the cake on a cooling rack and cool them down completely.

To make chocolate fudge frosting

  1. Heat cream in a pan until just sides get bubbles (you dont need to completely boil the cream).
  1. Roughly chop the chocolate and take them to a clean bowl, pour heated cream to the chocolate.
  2. Add pinch of salt and vanilla.
  3. Mix until chocolate melt and you get smooth chocolate ganache.
  4. Keep them in a fridge for 15 minutes before you pour on the cake. (Frosting will get thicker as it cools down. So you can decide how thick or thin you want your frosting to be before spreading them on the cake)
  1. Take your cake on a cake board or plate where you gonna assemble the cake by removing the parchment paper.
  2. Slightly cut and remove the very top portion of the cake and take it off.
  1. Pour prepared chocolate fudge frosting on top of the cake and level them with a spatula.
  2. Decorate them your preferred way ( I have used some raspberry and golden sugar balls).
  3. You can serve them right away.
  4. Enjoy!

Tips & tricks

  • This cake also taste soo good without frosting. You can have them with your evening cup of coffee or tea.
  • You can substitute brown sugar with white sugar as well.
  • Almond flour can be made few days ahead and stored in airtight container. Store bought one can also be used
  • You can deseed and chop the dates day in advance too.


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