Date & Spice Chocolate Layer Cake with Cream Cheese Frosting
This rich chocolate cake is moist and sweet thanks to the Medjool dates puréed into the batter. A little Mexican-inspired cinnamon and cayenne give a subtle spice flavour that plays wonderfully against the not-too-sweet cream cheese
frosting. What a delicious way to sneak a little fibre into your day. Talk about having your cake and eating it, too!
Makes one 2-layer 8-inch (20 cm) cake
Serves 10
Prep Time: 25 minutes
Cook Time: 35 minutes
Cake:
1 ½ cups (220 g) Natural Delights Medjool dates, pitted
2 oz (60 g) dark baking chocolate, chopped
1 tsp baking soda
1 1/3 cups (330 mL) boiling water
¼ cup (60 g) unsalted butter at room temperature
1 cup (200 g) packed light brown sugar
2 large eggs
1 cup (150 g) all-purpose flour
½ cup (60 g) Dutch process cocoa powder
1 ½ tsp ground cinnamon
1 tsp baking powder
½ tsp fine salt
¼ tsp ground cayenne pepper
Frosting:
6 Tbsp (90 g) unsalted butter at room temperature
1 cup (130 g) icing sugar
1 pkg (250 g) cream cheese, softened
2 tsp vanilla extract
1. Preheat the oven to 350F (180C). Grease two 8-inch (20 cm) round cake pans and line the bottoms with parchment paper.
2. Place the dates, chocolate, and baking soda in a heatproof bowl. Pour the boiling water over the dates and let sit for 10 to 15 minutes to soak. Pour everything, including the liquid, into a food processor (or use an immersion blender) and purée until smooth.
