Dark Cane Sugar
A moist, dark brown sugar...
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Cakes
Moist Chocolate Date Cake
10 mins
1 hours
8
Bake a Moist Chocolate Date Cake, blending the caramel rich flavour of dates with chocolate for a deliciously soft and flavourful cake.
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- Ingredients
- Method
Ingredients
- 2 cups coarsely chopped dates
- 2 cups water
- 1 tsp bicarbonate of soda
- ⅓ cup baking cocoa
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 250g butter
- 1 ½ cups Chelsea Dark Cane Sugar
- 1 tsp vanilla extract
- 4 eggs, lightly beaten
- 1 ½ cups plain four
- 1 cup self raising flour
Chelsea Products in Recipe
Reviews
3
What did you think of this recipe?
Becs Shrubshall
Fantastic way to increase nutrient content while still fitting the 'treat' hit too. I added prunes and raisins within the two cups of dates, and blended it up with cocoa once boiled. This way there's no fibre for the kids to notice. I also added a bit more cocoa and baked in muffin trays. Everybody loved them!
5
Megan
Yum
4
Yvette
I'm terrible at baking, and I ended up with a cake so I'm happy. Had to use a combo of brown sugar and some normal sugar, which still seemed to work, but maybe not as yummy. I love dates and expected it to be more moist or datey than the result, so don't think I'll bake it again. Note - I'm a terrible baker, so others may have more luck with making a yummy cake.
3
Method
Preheat oven to 180º C conventional or 160ºC. Grease 24cm Bundt tin or a large ring tin.
Combine dates and water in saucepan; bring to the boil. Reduce heat and simmer, uncovered for 5 mins. Take from heat and stir in bicarbonate of soda, cocoa, cinnamon and nutmeg. Set aside to cool for 30 mins.
Beat butter and Dark Cane Sugar until light and fluffy. Add vanilla extract to creamed mixture.
Add eggs gradually, beating well between each addition. Sift combined flour twice and fold into mixture with date mixture.
Pour into prepared tin and bake for 1 - 1 hour 10 mins or until skewer comes out clean. Stand cake for 10 mins in tin then turn onto cooling rack. Slice and enjoy drizzled with Spiced Custard.
Chelsea Products in Recipe
Dark Cane Sugar
A moist, dark brown sugar...
Reviews
3
What did you think of this recipe?
Becs Shrubshall
Fantastic way to increase nutrient content while still fitting the 'treat' hit too. I added prunes and raisins within the two cups of dates, and blended it up with cocoa once boiled. This way there's no fibre for the kids to notice. I also added a bit more cocoa and baked in muffin trays. Everybody loved them!
5
Megan
Yum
4
Yvette
I'm terrible at baking, and I ended up with a cake so I'm happy. Had to use a combo of brown sugar and some normal sugar, which still seemed to work, but maybe not as yummy. I love dates and expected it to be more moist or datey than the result, so don't think I'll bake it again. Note - I'm a terrible baker, so others may have more luck with making a yummy cake.
3
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- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
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- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
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Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
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- 4 eggs
- 1 tsp vanilla essence
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- 1 tsp Edmonds Baking Powder
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- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
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- 3 cups Edmonds Standard Grade Flour
- pinch of salt
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- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
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