Chocolate Coffee Date Cake
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Chocolate Coffee Date Cake

By 

Chloe Walsh of Chloe Cooks

entertaining
About This Recipe

Rich, moist, and deeply chocolatey, this cake combines sticky dates, fragrant coffee, and the velvety intensity of Spring & Mulberry Coffee Bars. The result is a decadent bake with a tender crumb that feels both cozy and elegant — equally at home on a holiday dessert table or as a midweek treat. Finished with a cloud of unsweetened whipped cream and a dusting of grated chocolate, it’s a cake you’ll come back to again and again.

This Recipe Features
Coffee
Coffee
How Many?

Chocolate Coffee Date Cake

By 

Chloe Walsh of Chloe Cooks

entertaining
About This Recipe

Rich, moist, and deeply chocolatey, this cake combines sticky dates, fragrant coffee, and the velvety intensity of Spring & Mulberry Coffee Bars. The result is a decadent bake with a tender crumb that feels both cozy and elegant — equally at home on a holiday dessert table or as a midweek treat. Finished with a cloud of unsweetened whipped cream and a dusting of grated chocolate, it’s a cake you’ll come back to again and again.

Ingredients
Serving Size: 9" cake (serves 8-10)
3

Spring & Mulberry Coffee Date-Sweetened Dark Chocolate Bars, 2 for melting and 1 for grating
1

cup boiling water
1

cup all-purpose flour
1

teaspoon smoked sea salt
1

tablespoon baking powder
1

tablespoon baking soda
3

large eggs
½

cup date sugar
½

cup olive oil
1

cup dates, chopped and soaked

Freshly whipped unsweetened cream, for serving
Directions
  1. Preheat oven. Heat oven to 350°F. Line a 9-inch spring form pan with parchment paper.
  2. Mix dry ingredients. In a bowl, whisk together flour, smoked sea salt, baking powder, and baking soda. Set aside.
  3. Soak dates. Chop dates into small pieces, place in a bowl, and cover with boiling water. Let steep for at least 15 minutes to soften.
  4. Whisk date sugar and eggs. In a large mixing bowl, whisk date sugar and olive oil until combined. Add eggs and whisk vigorously until mixture becomes light and fluffy.
  5. Melt chocolate. Place a heatproof bowl over a saucepan of simmering water (double boiler method). Break Spring & Mulberry Coffee Bars into pieces and melt gently, stirring until smooth. Let cool slightly.
  6. Combine wet ingredients. Whisk soaked dates (with their soaking water) into the egg-sugar mixture, then stir in melted chocolate until fully incorporated.
  7. Fold into dry ingredients. Slowly add wet mixture to dry ingredients. Using a silicone spatula, gently fold until just combined, being careful not to overmix.
  8. Bake. Pour batter into prepared pan. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool and serve. Allow cake to cool completely. Before serving, top with freshly whipped unsweetened cream and grate additional Spring & Mulberry Coffee Chocolate over the top. Slice and serve.
Notes
  1. The cake is intentionally less sweet than traditional chocolate cakes, letting the richness of the chocolate and depth of the dates shine through.
  2. Serve warm or at room temperature — both ways are delightful.
  3. This recipe is a perfect showcase for Spring & Mulberry Coffee Bars, but Blood Orange, Earl Grey, and Mint Leaf can offer a striking flavor variation.

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