Sticky chocolate date cake

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

  • Serves 10
  • 1 hr cooking
Sticky chocolate date cake
Sticky chocolate date cake


  • 1 1/3 cup (200g) coarsely chopped dried dates
  • 1 1/4 cup (430ml) water
  • 1 teaspoon bicarbonate of soda
  • 80 gram butter, softened
  • 2/3 cup (150g) caster sugar
  • 2 eggs
  • 1 cup (150g) self-raising flour
  • 1/3 cup (35g) cocoa powder
  • 2/3 cup (70g) roasted pecans, chopped
Butterscotch sauce
  • 1 1/4 cup (280g) firmly packed brown sugar
  • 80 gram butter
  • 300 millilitre cream


  • 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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