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Chocolate-Date Cake with Chocolate Sticky Toffee Glaze

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This date-studded dessert derives its intoxicating flavor from chunks of dark chocolate and a jigger of brandy. A chocolate-enhanced sticky toffee glaze may also have something to do with the cake's appeal.

Source: Martha Stewart Living, November 2007
Servings

Ingredients

For The Cake

For The Glaze

Directions

Cook's Notes

To deftly remove the pit from a Medjool date, using a pairing knife to make a short slit lengthwise along one side of the fruit. Then use the tip of the knife to coax the pit from its place. Unglazed cake can be wrapped in plastic and stored at room temperature for up to 2 days.

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Reviews

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How would you rate this recipe?
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  • mlevynj
    23 MAY, 2017
    I haven't cut into the cake yet, but can say this...the recipe calls for much much more glaze than is necessary to merely drip over the edge of the cake. I stupidly dumped the w[filtered] bowl of glaze on the cake instead of s[filtered]ing it on, and it flowed over the edge, over the edge of the cake board, over the edge of my cake carrier, onto my counter, my cabinets, and my floor. There was easily 4 times the amount of glaze necessary. I did check afterwards that I used the correct amount of ingredients. I also waited about 40 minutes before pouring the glaze. Anyway, be careful. Also, when I whisked the glaze, it trapped bubbles in the sticky toffee. Also, I put the garnish dates on too soon, and they started flowing with the glaze. Next time I'll wait longer for the glaze to cool, and after topping the cake, will wait even longer before adding the garnish dates.
    Reply
  • MS11918431
    17 NOV, 2008
    Cake is delicious but the brandy is overpowering. I would definitely leave it out of the glaze next time.
    Reply
  • rufus31
    13 AUG, 2008
    The cake was great-moist and dense texture. However, I had a problem with the glaze-the butter separated out when I whisked the glaze mixture. So, the glaze became dull but still tasted fine-almost fudge-like. I don't know what happened so if anyone has an idea, please respond. Oh, I think this cake could be made with dried figs if one wants to substitute another flavor.
    Reply
  • magdalaszlo
    7 MAR, 2008
    This cake is so delicious! It turned out perfect, even the first time around. I didn't use corn syrup for the glaze and it was still delicious and beautifully shiny. I highly recommend it.
    Reply

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