Chocolate Date Picnic Cake

This is a pan cake in the best sense of the word: bake it, carry it, serve it, all in the same square pan. No layers. No frosting. No fuss.

Chopped dates get hit with boiling water and baking soda, which softens them into a jammy, caramel-sweet mush that melts right into the cocoa batter. Chocolate chips stirred through the dough add melty pockets, while more chips scattered on top with chopped nuts and sugar create a crunchy, streusel-like crust.

It’s the kind of cake that’s equally at home on a picnic blanket, a potluck table, or your kitchen counter at 10 PM when you need something sweet and the grocery store is closed.

Pro Tips

• Let the date mixture cool for the full 5 minutes. Adding it to the batter too hot can partially cook the egg and melt the butter unevenly.
• Only grease and flour the bottom of the pan, not the sides. The batter clings to ungreased sides as it rises, which helps the cake bake up taller and more even.
• Don’t skip the topping. Those chips, nuts, and sugar form a candy-like crust as they bake that gives every bite contrast against the soft, moist crumb underneath.
• Serve warm with whipped cream for dessert, or at room temperature for a grab-and-go snack. Both ways are winners.