Quick & Easy

Espresso date cake with chocolate glaze

Espresso date cake WITH CHOCOLATE GLAZE
1H 15M



1.Preheat oven to 180°C (160°C fan-forced). Grease a deep 20cm (8-inch) round cake pan; line base and side with baking paper.
2.Combine dates, coffee and the water in a small saucepan; bring to the boil. Remove from heat; stir in bicarbonate of soda. Stand for 5 minutes. Blend or process mixture until smooth.
3.Beat butter and sugar in a small bowl with an electric mixer until pale. Beat in eggs, one at a time, until just combined. Fold in sifted flour, then date mixture. Pour mixture into pan.
4.Bake cake for 50 minutes or until a skewer inserted in the centre comes out with moist crumbs attached. Stand cake in pan for 15 minutes before turning, top-side up, onto a wire rack to cool slightly.
5.To make chocolate glaze; stir ingredients in a small saucepan over low heat until smooth. Transfer glaze to a small heatproof jug.
6.Place cake on a platter. Slowly pour glaze on cake, allowing a little to drip down the side.

The cake is best made on the day of serving.


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