Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon instant espresso powder
- 1/2 cup unsalted butter, softened
- 1 1/4 cups brown sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 cup milk
- 1 cup chopped pitted dates
- 1/4 cup heavy cream
- 3 tablespoons unsalted butter
Directions
Preheat oven to 350°F (175°C). Grease and line an 8-inch round or square cake pan.
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and espresso powder. Set aside.
In a large bowl, cream butter and brown sugar until fluffy. Beat in eggs one at a time, then stir in vanilla.
Alternately fold the dry ingredients and milk into the creamed mixture, beginning and ending with the dry ingredients. Stir in chopped dates.
Pour batter into the prepared pan and smooth the top.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cake in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
For the toffee sauce, combine brown sugar, cream, butter, and salt in a small saucepan over medium heat.
Stir the sauce until thickened and smooth.
Remove the sauce from the heat, stir in vanilla, and pour warm over slices of cake before serving.
Frequently Asked Questions
How should I store the Mocha Date Cake to keep it fresh, especially with the Toffee Sauce?
Once completely cooled, the Mocha Date Cake can be stored tightly wrapped at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week, but allow it to come to room temperature before serving. Store any leftover Toffee Sauce separately in an airtight container in the refrigerator.
Can I substitute the instant espresso powder in this cake recipe?
While the espresso powder is key to the mocha flavor, you can substitute it with 1 tablespoon of strong, cooled brewed coffee mixed into the wet ingredients. Ensure the liquid is not hot, as this could affect the texture of the batter.
What is the best way to make this Mocha Date Cake ahead of time?
This cake bakes for 45 minutes at 350°F (175°C) and is excellent for making ahead. Bake the cake completely, cool it thoroughly, and wrap it well; it can be stored at room temperature for a day or frozen for up to two months. Only prepare and pour the Toffee Sauce just before serving for the best texture.
