Extra delicious double chocolate cake with dates and walnuts

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Double chocolate and dates cake with walnuts

An easy and delicious recipe for a moist flavourful ‘walnut studded’ double chocolate cake that derives its flavour and aroma from the dates. Perfect option for dessert after a meal or can be packed alongside for a picnic or just to celebrate the togetherness with family and friends!

This double chocolate cake with dates and walnuts is so aromatic and so delicious that you will be

left puzzled whether you like the taste more or the aroma!! I bet it won’t be that easy for you to decide 🙂 And this cake is made with wholemeal flour. Wholemeal flour complements the rustic flavour of dates so well that you don’t feel the need of using plain flour here. But you can use if you want to.

Before I move on to the recipe of this double chocolate cake with dates and walnuts, I would like to dedicate this post to few people. First of all, to my inspiration Micky Singh ji who always encourages me as a baker and I have learnt a lot through her bakes, then my friend Natasha who visited me after 7.5 years, to my friend Mayur who got engaged last week, and to my friend Mukesh who’s doing fine after having few health issues. This is for all those people who have helped me to evolve as a friend, as a baker, as a photographer and as a person. I wish them all love, happiness, laughter and good health ❤️❤️

How to bake this gorgeous cake 

Double chocolate cake with dates and walnuts
Double chocolate cake with dates and walnuts

Preparation time: 10 minutes
Baking time: 60 minutes – 1 hr 25 minutes 
Baking equipment used: 8″ round cake tin 
(baking time can be reduced if you bake in 13×9″ baking dish or 9″ baking tin)
(Recipe adapted from Carole Walter’s recipe)

Ingredients :

180 gm or 36-38 dates, coarsely chopped
250 ml or 1 cup boiling water
1 teaspoon baking soda
225 gm or 1 3/4 cups wholemeal flour (can use plain flour too)
1 1/2 tablespoon unsweetened cocoa powder
1/4 teaspoon salt
1/2 teaspoon baking powder
250 grams unsalted butter, at room temperature
200 grams or 1 cup castor sugar
3 medium sized eggs at room temperature
1 teaspoon vanilla extract
1/4 cup milk at room temperature (more or less depending on the type of flour used)
Approx 22-25 walnuts chopped roughly
125 gm or approx 3/4 cups dark chocolate chips (can use milk chocolate + dark chocolate both

(Note: 1 cup = 250 ml)

How to proceed :

  • Preheat the oven to 180 degrees C/160 C fan/350 F/gas 4. Grease your baking dish and keep aside.
  • Add boiling water to the chopped dates with baking soda in a mixer grinder or food processor and process for few seconds until you get a smooth and thick paste.
  • Sift the flour, cocoa powder, salt and baking powder together.
  • Now using an electric mixer, cream the butter until light.
Cream the butter
Cream the butter
  • Add sugar 1-2 tablespoon at a time and and beat until it becomes pale and fluffy. Add the eggs, one at a time, and beat well. Lastly add vanilla extract.
Added egg in butter and sugar mix
Added egg in butter and sugar mix
  • Now add in the flour mixture and puréed dates alternately and fold in gently. Add in 3-4 batches. Do not over mix and use light hands to fold them using cut and fold method.
Puréed dates added to the mix
Puréed dates added to the mix
  • Add milk to adjust the consistency. If using plain flour then you might not need to add all milk. Wholemeal flour is more fibrous hence soak more moisture. Here milk quantity depends on the type of wholemeal flour too. Just make sure the batter is of dropping consistency.
  • Spoon the mixture in prepared tin and spread evenly.
Flatten the surface with spatula
Flatten the surface with spatula
  • Sprinkle the chocolate chips and walnuts over the top.
Sprinkle chopped walnuts and choco chips
Sprinkle chopped walnuts and choco chips
  • Bake for 35 mins then cover loosely with foil to prevent burning the chocolate and nuts on top. Bake for another 35-40 minutes or until a toothpick inserted into the centre comes out clean. If you use a bigger tin or dish (9″ one) then it would take less time. Baking time may vary according to the oven and size of the tin used.
  • Leave the cake to cool in the tin. Serve at room temperature, only if you are able to hold your temptation till then.
Double chocolate and dates cake with walnuts
Double chocolate and dates cake with walnuts

Try this aromatic and delectable double chocolate cake and give your taste buds a treat. And don’t forget to tell me whether you loved the aroma more or its taste.

I am delighted to receive so many positive feedback for my eggless lemon cake. Give it a try if you haven’t yet. I will be back with some more eggless recipes.

Till then happy baking!

J xx

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A self-taught baker and an iPhone photographer who believes passion is the necessary ingredient in baking and every step must be savoured and enjoyed! I feel baking is therapeutic and easy. All you have to do is to gather your ingredients, measure them, mix them with a pinch of love and let the magic work!! Thank you for stopping by and going through my work. Let me know how you find them? All inputs and suggestions are highly appreciated. Thanks!

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