Chocolate Date Cake With Chocolate Sticky Toffee Glaze Food

STICKY TOFFEE DATE CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter and flour two 9-inch-round cake pans or 20 muffin tins.
• Place the dates in large saucepan with 3 1/2 cups cold water. Bring to boil, stirring a little to break up the dates. Then leave to simmer for 1 minute before removing from the heat. Stir in the baking soda (which will cause the mixture to bubble up).
• Cream the butter and sugar together in a food mixer until pale and creamy. Add the eggs, one at a time, occasionally scraping down mixing bowl. Add the vanilla extract and then the flour and salt and mix briefly to give a lumpy dough.
• Next, add the warm date mixture in two batches. Scrape down the sides of bowl in between mixing. The dough will now be quite watery but don't worry! Finally add the baking powder (this will bubble up also).
• Pour the batter evenly into the two pans or muffin tins. Bake for about 30 to 40 minutes for cake pans and about 20 minutes for muffin tins. Test if they are cooked with a small knife or toothpick, it should come out clean when cakes are done.
• Meanwhile, to make the sauce, combine the butter, brown sugar, heavy cream and vanilla extract in a medium saucepan. Bring to boil and then reduce to simmer gently for a minute or two until thickened and well blended.
• When the cakes are done, poke little holes all over with toothpick, this will enable the sauce to be absorbed more easily. Pour the caramel sauce over cakes while both are still warm and leave to soak for about 10 minutes. Turn the cakes out upside-down onto serving plates (the bottom is the most sticky bit!).
• Serve with vanilla ice cream or whipped cream.

CHOCOLATE DATE CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a mixing bowl or small saucepan, pour the boiling water over the chopped dates. Set aside. Sift together the flour, cocoa, baking soda, and salt.
• In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the eggs one at a time, then mix in the flour mixture. Add in the dates with the soaking liquid, and stir until just combined. Pour batter into prepared pan.
• In an another bowl, combine the chocolate chips, walnuts, and remaining 1/2 cup sugar. Sprinkle mixture over top of cake. and bake in the preheated oven for 35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool before serving.
• Bake in the preheated oven for 35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool before serving.

CHOCOLATE SNACKING CAKE WITH TANGERINE GLAZE

Steps:

• Heat oven to 350 degrees. Grease a 9-by-9-inch pan and line with parchment paper, letting the two long edges hang over the sides by at least 2 inches.
• In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder and salt.
• In a heatproof bowl, melt chocolate in the microwave in 30-second intervals, stirring in between. Or you can melt the chocolate in a double boiler over simmering water on the stove, stirring well. Whisk in hot coffee.
• Whisk together flour mixture, coffee-chocolate mixture, brown sugar, sour cream, oil, eggs and vanilla. Scrape into baking pan and smooth the top. Bake until the top is springy and a toothpick inserted in the center comes out clean, about 35 minutes. Let cool completely before glazing.
• When cake is cool, make the glaze: Whisk together tangerine zest, tangerine juice and lemon juice, then whisk in confectioners' sugar. Taste, and if it's too sweet, add another drop or two of lemon juice. Pour glaze onto cooled cake, and spread to the edges. Let glaze set for at least 30 minutes before serving.

CHOCOLATE DATE CAKE I

Steps:

• In a small bowl, combine dates with boiling water. Set aside to cool.
• Pre heat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• In a medium bowl, mix flour, soda, salt and cocoa. Set aside.
• Cream butter and sugar until light and fluffy. Add eggs. Add flour mixture alternating with cooled date mixture. Fold in chopped nuts and 1/2 cup of the chocolate chips to mixture.
• Spread batter into prepared pan. Sprinkle remaining 1/2 cup of chocolate chips over top.
• Bake in preheated oven for 45 to 60 minutes, or until toothpick inserted into middle of cake comes out clean.

CHOCOLATE-DATE CAKE WITH CHOCOLATE STICKY TOFFEE GLAZE

Steps:

• For the cake: Preheat oven to 350 degrees. Butter a 9-by-3-inch round cake pan. Line with parchment, and butter parchment.
• Bring water to a boil in a saucepan. Meanwhile, combine dates, brandy, coffee, and 2 tablespoons cocoa in a heatproof bowl. Stir in boiling water. Let cool, stirring occasionally. Puree cooled date mixture in a food processor (you should have about 2 1/2 cups). Place 3/4 cup puree in a small bowl, and press plastic wrap directly on surface; reserve. Place remaining puree in a large bowl.
• Whisk flour, salt, cinnamon, and remaining 2 tablespoons cocoa in a bowl.
• Beat butter and dark-brown sugar with a mixer on medium speed until fluffy. Add eggs, one at a time, beating after each addition (batter will look curdled).
• Stir baking soda into reserved uncovered date puree. On low speed, beat flour mixture into egg mixture in 2 additions, alternating with the date mixture. Beat in chocolate. Transfer batter to prepared pan, and smooth top.
• Bake until a toothpick inserted into center of cake comes out clean, about 1 hour. Let cool in pan on a wire rack for 30 minutes. Run a knife around edge of pan to loosen, and invert cake onto rack. Remove parchment, turn cake right side up, and let cool completely.
• Make the glaze: Bring butter, light-brown sugar, corn syrup, water, and salt to a boil in a saucepan over medium-low heat, stirring occasionally. Boil 3 minutes. Remove from heat. Whisk in cream. Add chocolate, and whisk until smooth. Whisk in brandy. Let cool until thickened, 15 to 20 minutes.
• Assemble the cake: Using a serrated knife, trim rounded top of cake so it is flat. Place cake on stand. Spread remaining 3/4 cup date puree over top of cake. Pour glaze over top, letting some drip down sides. Garnish with halved dates.

STICKY TOFFEE DATE CAKE (COPYCAT)

Steps:

• Preheat the oven to 350 degrees F. Butter and flour two 9-inch-round cake pans or 20 muffin tins.
• Place the dates in large saucepan with 3 1/2 cups cold water. Bring to boil, stirring a little to break up the dates. Then leave to simmer for 1 minute before removing from the heat. Stir in the baking soda (which will cause the mixture to bubble up).
• Cream the butter and sugar together in a food mixer until pale and creamy. Add the eggs, one at a time, occasionally scraping down mixing bowl. Add the vanilla extract and then the flour and salt and mix briefly to give a lumpy dough.
• Next, add the warm date mixture in two batches. Scrape down the sides of bowl in between mixing. The dough will now be quite watery but don't worry! Finally add the baking powder (this will bubble up also).
• Pour the batter evenly into the two pans or muffin tins. Bake for about 30 to 40 minutes for cake pans and about 20 minutes for muffin tins. Test if they are cooked with a small knife or toothpick, it should come out clean when cakes are done.
• Meanwhile, to make the sauce, combine the butter, brown sugar, heavy cream and vanilla extract in a medium saucepan. Bring to boil and then reduce to simmer gently for a minute or two until thickened and well blended.
• When the cakes are done, poke little holes all over with toothpick, this will enable the sauce to be absorbed more easily. Pour the caramel sauce over cakes while both are still warm and leave to soak for about 10 minutes. Turn the cakes out upside-down onto serving plates (the bottom is the most sticky bit!).
• 8. Serve with vanilla ice cream or whipped cream.

STICKY CHOCOLATE CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4 and line a loose-based 20cm cake tin with baking parchment. Put the butter and chocolate in a medium saucepan and heat gently, stirring all the time, until melted.
• Put 2-3 tbsp of the marmalade in a small bowl and set aside. Off the heat, stir the rest of the marmalade and the sugar into the buttery melted chocolate, and mix well, then break in the eggs and mix again. Finally, stir in the flour in three batches, folding lightly until combined. Scrape into the tin and smooth the top.
• Bake for 45-55 mins, rotating the tin halfway through so it bakes evenly. Keep an eye on it in the later stages as (depending on your marmalade) there may be a tendency for the top to scorch. After about 30 mins, cover loosely with foil. If it starts to get a little dark, tent loosely with a sheet of foil.
• The cake is cooked when the centre is firm when gently touched, and a skewer inserted in the centre comes out with a very few crumbs attached, like a brownie.
• Allow to cool for 10 mins, then turn out and leave to cool right-side-up on a wire rack. Heat the reserved marmalade in the microwave until runny, then brush all over the cake to glaze. Leave to cool before serving.