As always on holidays, I’m in charge of desserts – and I always make something chocolatey to please everyone, as I truly don’t know anyone who doesn’t like chocolate.
This next cake is chocolatey yet healthy and super delicious. It’s a chocolate date cake with chocolate frosting that is so easy to make and perfect for hosting. The chocolatey frosting is almost fudgy in texture, and this cake is simply heaven!
It’s very easy to make, healthy and you can easily adjust this recipe so that this cake will become dairy free. I like to serve it at room temperature, then the texture is simply perfect.
Chocolate Date Cake with Chocolate Frosting and Pecans
For the chocolate date cake:
- 100 grams dark chocolate
- 160 ml. (2/3 cup) oil
- 4 large eggs
- 70 grams (1/3 cup) sugar
- 50 grams (3 tbsp.) natural date syrup
- Pinch of salt
- 1 tsp. vanilla extract
- 450 grams (1 pack) date spread
- 160 ml. (2/3 cup) water
- 140 grams (1 cup) all-purpose flour
- 140 grams (1 cup) whole wheat flour
- 1 ½ tsp. baking powder
For chocolate frosting:
- 150 grams dark chocolate
- 125 ml. (1/2 cup) whipping cream or coconut cream
- Roasted pecan halves
Chocolate date cake:
Preheat oven to 170c degrees and grease the pan.
Break the chocolate into cubes and place in a bowl. Dissolve in the microwave or over double-boiler until melted.
Add oil and whisk until combined.
Add eggs, sugar, salt, vanilla, date spread and water and whisk until incorporated.
Add flour, whole wheat flour and baking powder and whisk until you get a uniform and thick batter.
Pour the batter into the pan and straighten the top.
Bake the cake for 35-45 minutes or until it has risen and set to the touch, and a skewer inserted in the center comes out with moist crumbs.
Cool completely at room temperature. Run through the sides of the pan with a knife.
Chop the chocolate and put in a bowl.
Add the cream and melt together in the microwave or over double-boiler until everything is melted and the mixture is uniform.
Pour the frosting over the cake and let it run into the sides.
Cool the cake for 2-3 hours in the refrigerator.
Remove the cold cake from the pan carefully and place on a serving dish.
Garnish with pecan halves and serve.
- Keep the cake in a closed container in the refrigerator for up to a week.
- You can use any type of nuts you like instead of pecans.
- It is recommended to serve the cake at room temperature so it is at its best texture.
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