Sticky chocolate date cake

This warm and sticky cake is best served with lashings of double cream or ice-cream. Or both!
Sticky chocolate date cake

Sticky chocolate date cake



Butterscotch sauce


1.Preheat oven to 180°C/160°C fan forced. Grease deep 22cm-round cake pan; line base with baking paper.
2.Combine dates and the water in small saucepan; bring to the boil. Remove from heat, add soda; cover, stand 5 minutes. Blend or process until smooth.
3.Beat butter and sugar in small bowl with electric mixer until combined. Beat in eggs, one at a time (mixture will curdle at this stage). Transfer mixture to large bowl; stir in sifted flour and cocoa, then stir in nuts and warm date mixture, in two batches. Pour mixture into pan.
4.Bake cake about 1 hour. Stand cake in pan 10 minutes; turn onto serving plate.
5.Meanwhile to make butterscotch sauce; stir ingredients in saucepan over heat, without boiling, until sugar dissolves. Simmer, without stirring, 3 minutes. Serve hot sauce with cake and whipped cream, if desired.

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