This simple chocolate, date and coffee cake with chocolate glaze will satisfy all your chocolate/coffee cravings!
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Chocolate, date and coffee cake

An easy cake to satisfy your chocolate and coffee cravings. Serve with a cup of strong coffee.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Author: Lucy Parissi | Supergolden Bakes


  • <b>For the cake</b>
  • 300 ml | 10fl oz water
  • 200 g | 7oz pitted dates chopped small
  • 150 g | 5.3oz plain all purpose flour
  • 150 g | 5.3oz caster sugar
  • 60 g | 2oz unsalted butter
  • 125 g | 4oz ground almonds
  • 2 large eggs
  • 2 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 2 tbsp cold brew coffee or 1 tbsp espresso granules
  • 1/2 tsp vanilla paste
  • pinch salt
  • <br>
  • <b>Chocolate glaze</b>
  • 150 g | 5.3oz plain dark chocolate, chopped small
  • 100 ml | 3.3oz double cream
  • 1 tbsp golden syrup
  • cocoa nibs or edible flowers to decorate optional


  • Preheat the oven to 180C (350F) and grease a springform cake tin with butter. Line the bottom with paper, grease and dust with flour. Shake out any excess.
  • Put the water, coffee and dates in a small saucepan and bring to the boil. Take off the heat, transfer to a food processor and pulse until smooth. Stir in the bicarbonate of soda – the mixture will froth up a little.
  • Beat the butter and sugar with a stand or hand mixer until pale. Add the eggs, one at a time, and whisk to combine. Scrape the bottom and sides of the bowl with a spatula as needed.
  • Sift in the flour, baking soda and salt and then add the date mixture. Fold everything together until batter is smooth.
  • Transfer the batter to the prepared cake tin and level. Bake for 50 minutes or until a skewer inserted in the centre comes out clean. Cool for 15 minutes before carefully removing from the tin.
  • Stir all the ingredients for the glaze in a small pan over low heat until smooth and glossy and pour over the cake letting it drip down the sides.
  • <br>
  • Recipe adopted from Indulgent Cakes.