Right up there with Mom’s Oatmeal Snacking Cake is my mother’s Chocolate Chip Date Cake. It certainly deserves a place on the podium of casual-to-dressy cakes. With its crunchy topping and delicate crumb, this cake is an easy-to-make crowd pleaser. I certainly loved it growing up, and I still do decades later.
Enjoy it “as is” or add a dollop of whipped cream, yogurt, or plain ice cream to make it even more company-worthy. If you’re familiar with a sticky toffee date cake, this is its chocolatey cousin, only much simpler to make. This is not a very tall cake, so feel free to indulge in a larger slice. 😊
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Ingredients
- 1 cup (about 155 g) dates, pits removed and chopped
- 1 + 1/2 cups (354 ml) boiling water
- 1 + 3/4 teaspoons baking soda, divided
- 1 + 1/2 cup sugar, divided
- 1/2 cup (113 g) butter, room temperature
- 1 + 1/2 cups (187 g) all-purpose flour
- 2 large eggs, room temperature
- 3 – 6 ounces (1/2 – 1 cup) chocolate chips. The range depends on how “chocolatey” you want this to be.
- 1/2 cup (about 75 grams) chopped walnuts
- 1/8 teaspoon Kosher or fine sea salt
Directions
- Pre-heat oven to 350F/180C. Grease (butter or vegetable spray) a 9 X 13 inch (23 cm X 33 cm) pan and set it aside
- Combine chopped dates, boiling water and 1 teaspoon baking soda, mix well, and set aside until it is cool
- Cream 1 cup of sugar with the butter until they are light and fluffy, then beat in eggs, one at a time until well blended
- Sift together the flour, the remaining 3/4 teaspoon baking soda, and salt
- To the creamed butter and sugar, alternate adding the flour mixture with the date and water mixture. The batter will be very thin and may look broken, but it will be fine
- Add the batter to the greased pan and sprinkle the top of the batter with the chocolate chips, walnuts, and the remaining 1/2 cup sugar
- Bake for 35 – 40 minutes. Let it cool completey before slicing
Greg Nelson Cooks 
I’m going to make this today! Thanks for an easy to make cake that tastes great. And thanks Mom!
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I made this! I am getting used to a new oven and burned the top…but underneath, was absolutely delicious. Refrigerated the leftover cake and was excellent cold and gooey the next day.
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