Description
A delightful Sticky Mocha Date Cake that combines the natural sweetness of dates with rich mocha flavors from cocoa and espresso.
Ingredients
Scale
- 1 1/2 cups (200g) chopped dates
- 1 cup (240ml) boiling water
- 1 tsp baking soda
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1 tsp baking powder
- 2 tbsp cocoa powder
- 1/4 tsp salt
- 1 tbsp instant coffee granules
- 1/4 cup (60ml) strong brewed espresso
For the espresso syrup:
- 1/2 cup (100g) sugar
- 1/2 cup (120ml) brewed espresso
- 1 tsp vanilla extract
Instructions
- Prepare the dates by soaking them in boiling water and adding baking soda. Let sit for 10 minutes.
- Mix the dry ingredients: flour, baking powder, cocoa powder, salt, and instant coffee granules in a separate bowl.
- Cream the butter and brown sugar until light and fluffy, then add eggs and vanilla extract.
- Fold the dry ingredients into the butter mixture alternately with the date mixture and brewed espresso.
- Pour the batter into a prepared 9-inch round cake pan and bake at 350°F (175°C) for 40-45 minutes.
- Cool the cake, poke holes in the top, and pour the warm espresso syrup over it before serving.
Notes
- Ensure to soak the dates to avoid a dry cake.
- Do not overmix the batter to keep the cake light and fluffy.
- Use an oven thermometer to check the accuracy of your oven temperature.
- Do not skip the espresso syrup for added moisture and flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Sticky Mocha Date Cake, Date Cake, Mocha Cake, Espresso Cake, Dessert Recipe