Date Chocolate Cake
You do not need to ice this cake, but if you choose to, use a ganache frosting
Makes enough for: 1 cake
Ingredients
- 250 g pitted dried dates, roughly chopped
- 310 mls water
- 125 mls milk *
- 30 mls apple cider vinegar
- 2.5 mls bicarbonate of soda
- 125 mls olive oil
- 3 eggs, lightly beaten
- 45 mls espresso
- 270 g flour **
- 50 g good quality cocoa powder
- 10 mls baking powder
- 5 mls fine salt
- caramel ganache for frosting, (optional)
Method
- Place the dates into a small saucepan and cover with teh water
- Bring to a simmer over a medium temperature and leave to simmer for 10 minutes
- Remove from the heat and blend until smooth using a stick blender
- Set aside to cool completely
- Preheat the oven to 180° Celsius
- Place the milk and vinegar into a large mixing bowl and leave to stand for 5 minutes
- Add the bicarbonate of soda and leave to stand for 2 minutes
- Add the olive oil, eggs and espresso and whisk to combine
- Add the dates and whisk to combine
- Sift the flour, cocoa powder, baking powder and salt into a large mixing bowl
- Add the date mixture and whisk until completely combined
- Pour the batter into a lined 23cm spring form baking tin *** and place into the oven to bake for 35 minutes
- Remove from the oven and leave to cool completely in the tin
- Remove the cake from the tin and serve as is, or top with ganache
Notes
* To make this lactose free, use a milk alternative.
** To make this gluten free, use a gluten free flour such as cassava flour.
*** The recipe called for 2 baking tins, but I did not think there was enough batter for 2 tins, so I used one and it was perfect.
** To make this gluten free, use a gluten free flour such as cassava flour.
*** The recipe called for 2 baking tins, but I did not think there was enough batter for 2 tins, so I used one and it was perfect.