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
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
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)
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.
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.
- 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.
- 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.
- Sprinkle the chocolate chips and walnuts over the top.
- 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.
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!