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Traveling Gal's Chocolate Cake

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Submitted by ravengroupdesign

Moist chocolate date cake studded with chocolate chips and chopped nuts, no frosting needed. Plumped dates keep this one-pan cake incredibly tender while cocoa and vanilla add deep chocolate flavor.

YIELD

12 servings

PREP

25 min

COOK

45 min

READY

70 min

Here’s the thing about this cake: it travels. No fussy frosting to smear, no delicate layers to collapse. Just a sturdy, deeply chocolatey 9×13 pan cake that you can cover, carry, and serve anywhere.

Diced dates get plumped in hot water with baking soda, which softens them into a naturally sweet paste that makes the crumb unbelievably moist. That date mixture gets folded into a creamy butter-sugar-cocoa batter along with chocolate chips, then the whole thing gets topped with more chips and chopped nuts before baking.

It comes out of the oven with a crackly, nutty top and a tender, fudgy center that doesn’t need a single thing on top.

Pro Tips

  • Let the dates soak the full 10 minutes. Rushing this step means chewy date chunks instead of a smooth, moist batter
  • Alternate adding the dry ingredients and the date mixture in small batches. This keeps the batter smooth and prevents overmixing
  • Use walnuts or pecans for the topping. Their bitterness balances the sweetness of the dates and chocolate
  • This cake actually tastes better the next day, making it ideal for baking ahead for potlucks, bake sales, or road trips

Ingredients

1 ½ 355
CUPS ML DATE
diced
2 2
LARGE LARGE EGGS
beaten
½ 2.5
TEASPOON ML SALT
1 5
TEASPOON ML BAKING SODA
1 237
CUP ML WATER
hot
3 15
TEASPOONS ML WATER
hot
2 473
1 5
TEASPOON ML COCOA POWDER
1 5
TEASPOON ML VANILLA EXTRACT
1 237
CUP ML SUGAR
1 237
CUP ML BUTTER
or margarine
1 237
CUP ML CHOCOLATE CHIP
6 oz *
½ 118
CUP ML NUTS
chopped

Directions

Preheat oven to 350℉ (180℃).

Place dates in small bowl. Sprinkle with baking soda; add hot water.

Let stand 5 to 10 minutes to plump dates.

In large mixing bowl, cream sugar and butter or margarine together.

Add eggs.

Beat well again. Sift flour, salt and cocoa together. Add dry ingredients to sugar-butter mixture in small amounts, alternating with date mixture.

Add vanilla and mix well. Fold in ½ cup of chocolate chips.

Pour into greased and floured 9 x 13 x 2” baking pan.

Sprinkle remaining chocolate chips and chopped nuts over top.

Bake 40 to 45 minutes or until toothpick inserted in center comes out clean.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 115g (4.1 oz)
Amount per Serving
Calories 385 45% from fat
 % Daily Value *
Total Fat 19g 30%
Saturated Fat 10g 52%
Trans Fat 0g
Cholesterol 76mg 25%
Sodium 267mg 11%
Total Carbohydrate 17g 17%
Dietary Fiber 3g 12%
Sugars g
Protein 10g
Vitamin A 10% Vitamin C 0%
Calcium 3% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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