Total Steps
5
Ingredients
12
Tools Needed
10
Ingredients
- 1 cup chocolate chips
- 2 unit large eggs
- 2 teaspoon vanilla
- 1 cup sugar
- 1 cup butter (at room temperature)
- 1 teaspoon baking soda
- 3 tablespoon unsweetened cocoa
- 1 3/4 cup flour
- 1 cup hot water
- 1 cup chopped dates (6 oz.)
- 2 cup semi-sweet chocolate chips
- 2 cup heavy cream
Instructions
Step 1
For easier slicing and lighter texture, refrigerate the cake for 2 hours before serving.
Step 2
Prepare the frosting: Heat heavy cream in a medium saucepan just until simmering; remove from heat. Add semi-sweet chocolate chips and stir until melted. Transfer to a metal bowl. Cool, then cover and refrigerate until thick (about 3 hours). This process can be sped up by placing the bowl in ice water and stirring frequently.
Step 3
Prepare the cake: Heat oven to 350 degrees F. Grease 2 (8-inch) layer cake pans or 1 (9x13 inch) pan. If using layer pans, grease wax paper and line the pans.
Step 4
Put chopped dates in a small bowl; cover with hot water and set aside. In a separate bowl, mix flour, unsweetened cocoa, and baking soda; set aside. In a large bowl, mix butter, sugar, and vanilla until fluffy. Beat in large eggs one at a time until well blended. Stir in the flour mixture alternately with the dates and water until well blended. Fold in chocolate chips. Spread the batter into the prepared pans. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Step 5
Cool the cake in pans for 5 minutes on a rack. Invert the cakes onto the rack and peel off the wax paper. Cool completely. Frost the cake. If not served within 2 hours, refrigerate the frosted cake.