This sweet, moist chocolate date cake is a dream for chocoholics—deep cocoa flavor, tender crumb, and a delightful crunch from walnuts and chocolate chips on top.
Incredibly moist
Whenever a recipe promises chocolate, dates, and cake, I’m already interested. This is a rich chocolate cake with a soft, tender texture and a distinct character from the dates.
At first glance it looks like a simple chocolate square topped with nuts and chips, but the marriage of chocolate and dates creates a depth of flavor that’s more than the sum of its parts.
I enjoy chocolate cakes generally, but versions that include a surprise ingredient always stand out—this one joins favorites like chocolate potato cake and a chocolate Guinness cream cake in that category.
What our readers say
I brought this cake to work and everyone loved it. It’s reliable and crowd-pleasing—I’ll be making it again for family gatherings.
– Jen
Super moist with a surprising, crunchy topping. A star recipe for special occasions—thank you for sharing.
– Linda
Ingredient Notes
Quantities are listed in the recipe card below. A few tips on key ingredients:
- Cocoa powder: use unsweetened cocoa for true chocolate depth.
- Chocolate chips: semisweet chips work well—pick a quality brand for best flavor.
- Medjool dates: soft and plump Medjools are ideal; other varieties may not give the same texture.
- Baking soda: ensure it’s fresh so the cake rises properly.
About Medjool dates
Medjool dates are large, soft, and richly flavored. They may look plain and wrinkled, but their natural sweetness and toffee-like notes are what make them excellent in baked goods.
Flavor: sweet with caramel and toffee hints; sometimes they recall maple or smoky undertones. Their concentrated sweetness makes them a popular choice in recipes that reduce refined sugar.
Steps to make chocolate date cake
- Chopping dates: they can stick to the knife—chilling them or using a bit of water in a food processor helps. If you make a paste, add liquid so they don’t gum up the blades.
- Size of date pieces: finely chopped dates blend into the crumb for a smooth texture, while larger pieces give noticeable bites. Both work; it’s a matter of preference.
- Sift dry ingredients: cocoa powder can clump, so sifting helps ensure an even batter.
- Hydrating dates: soak the chopped dates in boiling water with baking soda. This neutralizes acids and softens the fruit—don’t skip it.
- Thick batter: the batter will be dense before the date mixture is added; once incorporated it loosens and becomes silkier.
- Final batter: looks like a typical chocolate cake batter with add-ins—the presence of dates depends on how finely they were chopped.
- Top with nuts and chips: sprinkling walnuts and semisweet chips halfway through baking keeps them crunchy once the cake cools.
Kitchen notes
- Be organized: read the full recipe first, have ingredients at the right temperature, and ensure you have adequate workspace and equipment.
- Oven variability: ovens vary. Use an oven thermometer if you’re unsure and watch the cake closely near the end of baking.
- Medjool dates: these are best for texture and flavor. Use a large knife to chop and accept a few chunks—they add character.
- Chocolate: choose good-quality semisweet chips or chop a 60%+ chocolate bar for better flavor.
- Baking in stages: bake the cake first, then add the topping and finish baking to prevent burning. Avoid opening the oven for the first 20 minutes so the cake can rise properly.
- Pan size: the recipe makes a generous amount; halve it for a smaller pan or for cupcakes.
- Cupcakes: bake for less time and avoid extra frosting—the cupcakes are delicious on their own.
- Topping variations: swap pecans for walnuts or use part milk chocolate for a sweeter finish.
- Brown sugar: using half brown sugar adds moisture and a caramel note.
Related recipes you might like:
-
Chocolate Condensed Milk Cake
-
Date Nut Bread
-
Chocolate Potato Cake (raw, not mashed)
-
Chocolate Crumb Cake
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Chocolate Chip Date Cake
Ingredients
For the dates:
- 1 ½ cups water
- 2 cups Medjool dates, about 16 ounces, pitted and chopped
- 1 teaspoon baking soda
For the cake:
- ½ cup unsalted butter, at room temperature
- 1 ¾ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon salt
- ¾ teaspoon baking soda
- 1 cup sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 cups semisweet chocolate chips
- 1 cup walnuts, very coarsely chopped
Instructions
- Preheat the oven to 325ºF (170ºC).
- Butter and flour a 9- by 13-inch (22×33 cm) pan and set aside.
- Bring 1 ½ cups water to a boil. Place 2 cups chopped Medjool dates and 1 teaspoon baking soda in a bowl, pour the boiling water over them, and set aside to soften.
- Sift together 1 ¾ cups all-purpose flour, ¼ cup unsweetened cocoa powder, remaining ¾ teaspoon baking soda, and ½ teaspoon salt; set aside.
- Beat ½ cup unsalted butter and 1 cup sugar with an electric mixer at medium speed for 2 minutes, scraping the bowl as needed.
- Beat on high for 1 minute, then add 2 eggs one at a time, beating well after each. Beat an additional 2 minutes.
- Stir in 1 teaspoon vanilla extract.
- Add the sifted dry ingredients and mix on low until combined.
- Add the cooled date mixture (water and all) and beat briefly, then fold with a spatula to combine thoroughly.
- Pour batter into the prepared pan and spread evenly, including the corners.
- Bake for 20 minutes, until the cake begins to set and rise.
- Remove from the oven, quickly sprinkle 2 cups semisweet chocolate chips and 1 cup coarsely chopped walnuts over the top, then return to the oven and bake 20–25 more minutes, until a toothpick inserted in the center comes out clean.
- Cool the cake on a wire rack. It often tastes better the next day; refrigerate for at least 20 minutes if you prefer a firmer slice, though some prefer it at room temperature so the chips and nuts remain tender.
Notes
Chocolate: use quality semisweet chips or chopped dark chocolate for the best result.
Baking: topping halfway through helps prevent burning. Avoid opening the oven during the first 20 minutes so the cake can rise properly.
Pan size: the recipe yields many servings; halve it for a smaller pan or for cupcakes.
Variation: make cupcakes or individual cakes—reduce baking time and skip extra frosting; they’re great plain.
Adapted from Death by Chocolate, by Marcel Desaulniers
