• Serves 10
  • 60 mins cook

Sticky chocolate date cake

Sticky chocolate date cake
Triple tested. For your success every time.

This warm and sticky cake is best served with lashings of double cream or ice-cream. Or both!

Ingredients

  • 1 1/3 cups (200g) coarsely chopped dried dates
  • 1 1/4 cups (430ml) water
  • 1 tsp bicarbonate of soda
  • 80 g butter, softened
  • 2/3 cup (150g) caster sugar
  • 2 eggs
  • 1 cup (150g) self-raising flour
  • 1/3 cup (35g) cocoa powder
  • 2/3 cup (70g) roasted pecans, chopped

Butterscotch sauce

  • 1 1/4 cups (280g) firmly packed brown sugar
  • 80 g butter
  • 300 ml cream

Steps

  1. Preheat oven to 180°C/160°C fan forced. Grease deep 22cm-round cake pan; line base with baking paper.
  2. Combine dates and the water in small saucepan; bring to the boil. Remove from heat, add soda; cover, stand 5 minutes. Blend or process until smooth.
  3. Beat butter and sugar in small bowl with electric mixer until combined. Beat in eggs, one at a time (mixture will curdle at this stage). Transfer mixture to large bowl; stir in sifted flour and cocoa, then stir in nuts and warm date mixture, in two batches. Pour mixture into pan.
  4. Bake cake about 1 hour. Stand cake in pan 10 minutes; turn onto serving plate.
  5. Meanwhile to make butterscotch sauce; stir ingredients in saucepan over heat, without boiling, until sugar dissolves. Simmer, without stirring, 3 minutes. Serve hot sauce with cake and whipped cream, if desired.
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