Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 3/4 cup packed brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup chopped dates
- 1 cup chopped hazelnuts, toasted
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 1/4 cup heavy cream
Directions
Preheat oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan or loaf pan with parchment paper.
In a large bowl, whisk together flour, cocoa powder, brown sugar, baking powder, baking soda, and salt.
In a separate bowl, beat eggs with melted butter, milk, and vanilla extract until smooth.
Fold the wet ingredients into the dry ingredients until just combined.
Gently fold in chopped dates and hazelnuts.
Pour the batter into the prepared pan and smooth the top.
Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
While the cake bakes, prepare the toffee sauce: Melt butter in a small saucepan over medium heat, add brown sugar, and stir until dissolved.
Remove the saucepan from the heat and stir in heavy cream and vanilla.
Return the sauce to low heat for 1–2 minutes until smooth.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack.
Drizzle warm toffee sauce over the cooled cake before serving.
Frequently Asked Questions
How should I store the Chocolate Hazelnut Date Loaf to keep it fresh?
Once cooled completely, store the loaf tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. If you plan to serve it later, this loaf freezes beautifully for up to three months; cool completely, wrap securely, and thaw overnight before serving with the warm Toffee Sauce.
Can I substitute the butter in this Chocolate Hazelnut Date Loaf recipe?
While the 1/2 cup of unsalted butter contributes richness, you can substitute it with an equal amount of melted coconut oil for a dairy-free option. Note that substituting the butter may slightly alter the final texture, so ensure your replacement is fully melted before combining it with the eggs.
What makes this loaf turn out dry, and how can I ensure a moist result?
Overbaking is the primary culprit for dryness; always check the loaf after 45 minutes when baking at 350°F (175°C), as it should come out with moist crumbs attached, not completely clean. Additionally, the combination of brown sugar and dates helps retain moisture, so ensure you use the full quantity specified.
