WOW scale: Into the Stratosphere!
Skill required: Confident baker!
1 1/4 cups water
15 ounces whole dates (Medjool) pitted, plus 4 more pitted and halved lengthwise, for garnish
3 tablespoons brandy
2 tablespoons strong brewed coffee
4 tablespoons unsweetened Dutch process cocoa powder
2 cups all-purpose flour
1 teaspoon salt
Pinch of ground cinnamon
1 1/2 sticks (12 tablespoons) unsalted butter, room temperature, plus more for pan
3/4 cup dark brown sugar, packed
4 large eggs
1 1/2 teaspoons baking soda
5 ounces bittersweet chocolate, coarsely chopped
Glaze:
1/2 stick (4 tablespoons) unsalted butter
2/3 cup packed light brown sugar
1/3 cup light corn syrup
1 tablespoon water
Pinch of salt
2 tablespoons heavy cream
4 ounces bittersweet chocolate, finely chopped
1 tablespoon plus 1 1/2 teaspoons brandy
1. Preheat oven to 350 degrees.
2. Butter a 9-by-3-inch round cake pan. Line with parchment and butter parchment.
3. Bring water to a boil in a saucepan.
4. Meanwhile, combine dates, brandy, coffee and 2 tablespoons cocoa in a heatproof bowl.
5. Stir in boiling water; let cool, stirring occasionally.
6. Purée cooled date mixture in a food processor.
7. Place 3/4 cup purée in a small bowl and press plastic wrap directly on surface; reserve. Place remaining purée in a large bowl.
8. Whisk flour, salt, cinnamon and remaining 2 tablespoons cocoa in a bowl.
9. Beat butter and dark brown sugar with a mixer on medium speed until fluffy.
10.Add eggs, one at a time, beating after each addition. (Batter will look curdled.)
11.Stir baking soda into reseved uncovered date purée.
12.On low speed, beat flour mixture into egg mixture in 2 additions, alternating with the date mixture.
13.Beat in chocolate.
14.Transfer batter to prepared pan and smooth top. Bake until a toothpick inserted into center of cake comes out clean, about 1 hour.
15.Let cool in pan on a wire rack for 30 minutes.
16.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.
Glaze:
1. Bring butter, light brown sugar, corn syrup, water and salt to a boil in a saucepan over medium-low heat, stirring occasionally.
2. Boil 3 minutes.
3. Remove from heat and whisk in cream.
4. Add chocolate whisk until smooth.
5. Drizzle over cooled cake.
Yield: 10 - 12 servings
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