Coffee Date Cake with Chocolate Glaze

A lot of coffee.
Yes I am a coffee person and enjoy more coffee cups than I probably should but… coffee in a cake. It doesn’t count as a serving of coffee. Right? We’re safe!
As for the portion of cake?? Ha! We stopped counting a long time ago! :))

This Coffee Date Cake is intense in flavor and airy in consistency. The dates add a very delicate aroma and give the cake a beautiful moist texture.
It looks like a chocolate cake but it is not! The chocolate is for the glaze only.

This recipe has 3 small parts: the coffee and date mixture (prepared then added to...) the cake batter and the chocolate glaze. It might seem labor intense but it is not and the little extra effort is "oh so worth it"!

Bon Appétit!


Coffee Date Cake with Chocolate Glaze

Recipe Credits: Rafaella Sargi
Serves 8 to 10

Cake Ingredients
7 oz (200 g) Medjool dates, pitted and very finely chopped
2 tablespoons instant coffee granules
1 ¼ cup water
1 teaspoon baking soda
2 oz (60 g) unsalted butter at room temperature
6 oz (165 g) granulated sugar
2 eggs
1 cup (150 g) self-rising flour

Chocolate Glaze Ingredients
5 ¼ oz (150 g) semi-sweet chocolate, finely chopped
⅓ cup heavy cream
1 tablespoon maple syrup

Cake Directions
Scale and prep all the ingredients.
You will need an 8 inch round cake pan (20 cm), two small sauce pans, immersion blender (or small food processor fitted with the blade attachment), a stand mixer (fitted with the paddle paddle attachment), a silicone spatula and a cooling rack.

Heat the oven to 350F (180C).
Butter and flour the cake pan.

In a small sauce pan, combine the dates, coffee and water. Bring to a boil and remove from the heat. Add the baking soda and set aside for 5 minutes. Using an immersion blender, puree the dates / coffee mixture until smooth.

In the bowl of the stand mixer, beat the butter and sugar until light and fluffy. While the mixer is still on, add one egg at a time. Mix until just combined. Add the dates / coffee mixture and beat briefly. Remove the bowl from the stand mixer and incorporate the flour by hand, using a silicone spatula. Do not over mix.
Pour the bater in the prepared cake pan and bake in a hot oven for 50 to 55 minutes. A cake tester should come out with just a few soft moist crumbs.
Let the cake stand for 15 minutes before removing it from the pan. Place the cake on a wire rack and let it cool completely.

Chocolate Glaze Directions
Combine the chocolate, cream and maple syrup in a small sauce pan. Heat over medium-low heat and mix slowly to reach a silky shiny glaze.

Evenly pour the chocolate glaze over the cake.
Transfer to a serving dish.


recipe adapted from Super Gâteaux. Editions Marabout.