Double chocolate cake

Photography, Foodivine Studio/c.

Try these gourmet desserts sweetened only with dates from French-Canadian cookbook author Madame Labriski.

  • Prep time 15 minutes
  • Total time 40 minutes
  • Portion size 9 servings
  • Credits : Canadian Living Magazine: March 2023



Preheat oven to 350°F. Line a greased 8-inch square cake pan with parchment paper, leaving excess on two sides. Set aside.

In large bowl, whisk Date Purée, oil and eggs until mixture is smooth. Stir in flour, cocoa powder, baking powder and salt until batter is smooth (it will be thick). Using wooden spoon, stir in choc­olate chips, and walnuts, if using.

Spread batter in reserved cake pan and smooth top with spatula. Bake in centre of oven until edges of cake slightly sep­arate from pan and cake tester inserted in centre of cake comes out with a few crumbs (do not overbake), 20 to 25 min­utes. Place pan on wire rack; let cool completely before cutting into squares. (Make-ahead: Can be stored in airtight container and refrigerated for up to
4 days or frozen for up to 2 months.)

Date Purée

In microwaveable bowl, combine 3 cups pitted dried dates (about 500 g) and 1 2/3 cups water. Microwave on high for 4 minutes. In blender or using immersion blender, purée mixture until smooth. (Make-ahead: Can be stored in airtight container and refrigerated for up to 2 weeks or frozen for up to 3 months.) Makes about 2 1/2 cups.

Change it up

This recipe works well when the whole wheat flour is swapped for gluten-free flour mix.

Nutritional facts Per serving

  • Iron 3.2 mg
  • Fibre 7 g
  • Sodium 275 mg
  • Sugars 24 g
  • Protein 6 g
  • Calories 310
  • Total fat 12 g
  • Cholesterol 60 mg
  • Saturated fat 4 g
  • Total carbohydrate 45 g
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Baking & Desserts

Double chocolate cake