Ingredients
Scale
- 10 oz pitted medjool dates or 9 oz pressed dates
- 1 cup boiling water
- ¾ cup corn, canola or neutral-flavored oil
- ¾ cup + 1 Tbsp sugar
- ½ cup honey or date syrup (silan)
- 2 large eggs
- 1 ½ cups flour
- 2 Tbsp cocoa powder
- 1 tsp baking soda
- ¼ tsp kosher salt
- ¼ cup bittersweet chocolate chips
- ½ cup chopped walnuts
Instructions
- Heat oven to 325°F. Grease and line a 9-by-5-inch or a 11-by-4-inch loaf pan with parchment paper.
- Put pitted dates or pressed dates in the bowl of a food processor together with the boiling water and press the dates down to make sure they are completely covered with water. After 5 minutes, puree to create a paste. Set aside.
- In a medium bowl, mix oil, sugar, honey and eggs.
- In a bowl of a stand mixer fitted with the flat paddle (or in a large bowl using a spatula), mix flour, cocoa powder, baking soda and salt. Add the oil mixture and the pureed dates to the flour mixture and mix just until combined.
- Pour batter into the pan. Sprinkle chocolate chips and walnuts on top.
- Bake for 55-60 minutes or until a toothpick inserted to the center of the cake comes out with crumbs. Let cool on a cooling rack.
Notes
Store the cake at room temperature, lightly covered with aluminium foil, for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Sephardi