Chocolate Chip Date Bread
By: Leah Rodrigues
Published: March 26, 2012

You've heard of chocolate chip bread, you've maybe even heard of chocolate chip banana bread, but have you ever tasted chocolate chip date bread?  Milk chocolate chips and creamy dates are studded throughout this quick bread and it is glazed with chocolate ganache (a mixture of chocolate and heavy cream).  If you want to spice things up even further, add a tablespoon of orange zest or a teaspoon of ground cardamom.  Sweet and unexpected, chocolate chip date bread is a snack for any time of the day. 
 
Chocolate Chip Date Bread
 
Ingredients:
 
2 cups heavy cream
2 cups semi-sweet chocolate chips
1 cup (6 oz.) chopped dates
1 cup hot water
1 3/4 cups flour
3 tablespoons cocoa unsweetened
1 teaspoon baking soda
1 cup butter (at room temp.)
1 cup sugar
2 teaspoons vanilla
2 lg. eggs
1 cup chocolate chips
 
Directions:
 








For easier slicing refrigerate for 2 hours before serving. The texture will be lighter.


   
Frosting: Heat cream in medium saucepan just until simmering; remove from heat. Add chocolate chips and stir until melted. Transfer to metal bowl. Cool; cover and refrigerate until thick (3 hours). (This process can be speeded up by placing bowl in ice water and stir.)


   
Cake: Heat oven to 350 degrees. Grease 2 (8 inch) layer cake pans or 1 (9x13 inch) pan. If using layer pan, grease wax paper and line pan.


   
Put dates in small bowl; cover with hot water. Set aside. Mix flour, cocoa and soda. Set aside. In large bowl mix butter, sugar and vanilla until fluffy. Beat in eggs one at a time until well blended. Stir in flour mixture alternately with dates and water until well blended. Fold in chips. Spread in prepared pans. Bake 35-40 minutes or until toothpick comes clean.


   
Cool in pans 5 minutes on rack. Invert on rack. Peel off paper. Cool completely. Frost. If not served within 2 hours, refrigerate.

For easier slicing refrigerate for 2 hours before serving. The texture will be lighter.


     
Frosting: Heat cream in medium saucepan just until simmering; remove from heat. Add chocolate chips and stir until melted. Transfer to metal bowl. Cool; cover and refrigerate until thick (3 hours). (This process can be speeded up by placing bowl in ice water and stir.)


     
Cake: Heat oven to 350 degrees. Grease 2 (8 inch) layer cake pans or 1 (9x13 inch) pan. If using layer pan, grease wax paper and line pan.


     
Put dates in small bowl; cover with hot water. Set aside. Mix flour, cocoa and soda. Set aside. In large bowl mix butter, sugar and vanilla until fluffy. Beat in eggs one at a time until well blended. Stir in flour mixture alternately with dates and water until well blended. Fold in chips. Spread in prepared pans. Bake 35-40 minutes or until toothpick comes clean.


     
Cool in pans 5 minutes on rack. Invert on rack. Peel off paper. Cool completely. Frost. If not served within 2 hours, refrigerate.