West Haven Chocolate Cake

If you’ve never put dates in a chocolate cake before, prepare to have your mind changed.

Chopped dates get doused in boiling water and baking soda, which softens them into a sticky, caramel-sweet paste that blends right into the batter.

The result is a cake that’s unbelievably moist, almost pudding-like in the center, with a gentle chocolate depth from the cocoa and pockets of melted semi-sweet chips in every bite.

Chopped walnuts add crunch and a toasty, earthy contrast to all that sweetness.

Cut it into generous squares and top with vanilla ice cream for the full experience.

Chef Tips

• Let the date mixture cool completely before adding it to the creamed shortening and sugar. Hot liquid will melt the shortening and change the cake’s texture.
• Cream the shortening and sugar until truly light and fluffy. This takes a solid 3 to 4 minutes with an electric mixer and creates the cake’s tender crumb.
• Sift the flour, cocoa, and salt together before adding. Cocoa clumps easily and sifting ensures an even chocolate colour throughout.
• Test for doneness early. A toothpick inserted in the center should come out with just a few moist crumbs, not wet batter.