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Date Sweetened Chocolate Layer Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 60 reviews
  • Author: Lily
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Description

This Date Sweetened Chocolate Layer Cake is a moist, rich, and healthier alternative to traditional chocolate cakes. Sweetened naturally with Medjool dates and featuring unsweetened chocolate and cocoa powder, this layered cake is perfect for those seeking indulgence without refined sugars. Using whole wheat flour adds a wholesome touch, while avocado oil ensures a tender crumb. The cake pairs wonderfully with a creamy frosting, making it ideal for celebrations or everyday treats.

Ingredients

Dry Ingredients

  • 2 cups whole wheat flour (240 g)
  • 1 tsp table salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ¼ cup cocoa powder (30 g)

Wet Ingredients & Sweeteners

  • 2 cups pitted Medjool dates, diced (255 g)
  • 2 oz unsweetened chocolate, chopped (57 g)
  • 1 ¼ cup boiling hot water (296 g)
  • 1 tbsp vanilla paste
  • 2 tbsp apple cider vinegar
  • ½ cup avocado oil (100 g)
  • 2 whole eggs

Instructions

  1. Prepare the Oven and Pans: Arrange an oven rack to the center position and preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper rounds to prevent sticking. Set aside.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the whole wheat flour, salt, baking powder, baking soda, and cocoa powder until well combined. This ensures even distribution of leavening agents and cocoa.
  3. Soften Dates and Melt Chocolate: In a small heatproof bowl, combine the chopped dates, unsweetened chocolate, and cocoa powder. Pour the boiling hot water over the mixture, cover with a glass plate, and let it sit for 5 minutes. This step softens the dates and melts the chocolate, preparing it for blending.
  4. Blend Wet Ingredients: Transfer the date and chocolate mixture to a blender. Add vanilla paste, apple cider vinegar, avocado oil, and eggs. Blend on high until the mixture is very smooth, stopping occasionally to scrape down the sides with a rubber spatula to ensure everything is well incorporated.
  5. Combine Wet and Dry Ingredients: Pour the blended wet ingredients into the bowl with the dry ingredients. Gently fold them together using a spatula or large spoon until just combined, taking care not to overmix to maintain a tender crumb.
  6. Divide Batter into Pans: Evenly divide the cake batter between the two prepared cake pans. Spread the batter out to the edges for even baking.
  7. Bake the Cakes: Bake in the preheated oven for 20 minutes, rotating the pans halfway through the baking time to ensure even browning. The cakes are done when the centers are set and a toothpick inserted comes out clean, and the sides begin to pull slightly away from the pans.
  8. Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes. Then, carefully remove them from the pans and transfer onto wire racks to cool completely before frosting.
  9. Frost and Serve: Once cooled, frost the cakes with your favorite frosting. A date sweetened cream cheese frosting pairs exceptionally well with this cake, enhancing its rich flavor while keeping it naturally sweetened.

Notes

  • Ensure the Medjool dates are soft and fresh for optimal sweetness and texture.
  • If you don’t have vanilla paste, vanilla extract can be used as a substitute.
  • For a vegan version, substitute eggs with a flaxseed or chia egg and use an appropriate vegan frosting.
  • The cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
  • Make sure not to overmix the batter to keep the cake tender.

Find it online: https://dishmelt.com/date-sweetened-chocolate-layer-cake-recipe/