Ingredients
- 1 1/2 cups chopped dates
- 1 cup boiling water
- 1 teaspoon baking soda
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons cocoa powder
- 1/4 teaspoon salt
- 1 tablespoon instant coffee granules
- 1/4 cup strong brewed espresso
- 1/2 cup sugar
- 1/2 cup brewed espresso
Directions
Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
Place chopped dates in a bowl, cover with boiling water, and stir in baking soda; let sit for 10 minutes to soften.
In a large mixing bowl, cream butter and brown sugar until light and fluffy.
Beat in eggs one at a time, then stir in vanilla extract.
In a separate bowl, whisk together flour, baking powder, cocoa powder, salt, and instant coffee granules.
Fold the dry ingredients into the butter mixture alternately with the softened dates and brewed espresso until just combined.
Pour batter into the prepared cake pan and smooth the top.
Bake for 40–45 minutes, or until a skewer inserted into the center comes out clean.
While the cake bakes, prepare the espresso syrup by heating sugar and brewed espresso in a small saucepan until the sugar dissolves; stir in vanilla extract.
Once the cake has cooled slightly, poke holes over the top and pour the warm espresso syrup evenly over the cake.
Let the syrup absorb completely before slicing and serving.
Frequently Asked Questions
How should I store the Sticky Mocha Date Cake to keep it fresh?
This cake stays wonderfully moist! Store leftovers tightly wrapped at room temperature for up to 3 days, or refrigerate for up to a week. For the best flavor and texture, allow it to come close to room temperature before serving, especially if you plan to drizzle the espresso syrup on top.
Can I substitute the dates in this recipe, or are they essential for texture?
The dates are crucial as they are soaked in boiling water with baking soda to create the signature moist crumb. If you must substitute, try using an equal amount of finely chopped prunes or dried figs, but you may need to slightly adjust the liquid content in the batter.
What's the best way to ensure the espresso syrup soaks evenly into the cake?
For the best absorption, poke holes all over the warm cake (immediately after removing it from the 350°F oven) using a skewer or toothpick. Slowly pour the prepared espresso syrup over the entire surface, allowing it to fully penetrate the cake before cooling completely.
