Espresso date cake with chocolate glaze

  • 1 hr 15 mins cooking
  • Serves 10
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Espresso date cake with chocolate glaze
  • 1 1/4 cup (200g) finely chopped dried dates
  • 1 1/2 tablespoon espresso coffee granules
  • 1 1/4 cup (310ml) water
  • 1 teaspoon bicarbonate of soda (baking soda)
  • 60 gram (2 ounces) butter
  • 3/4 cup (165g) caster (superfine) sugar
  • 2 eggs
  • 1 cup (150g) self-raising flour
  • 150 gram (41/2 ounces) dark (semi-sweet) chocolate, chopped coarsely
  • 1/3 cup (80ml) thickened (heavy) cream
  • 1 tablespoon golden syrup or corn syrup


Espresso date cake with chocolate glaze
  • 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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