Martha Stewart Chocolate Date Cake

This martha stewart chocolate date cake recipe is a rich and decadent flourless-style cake, which is made with Medjool dates and bittersweet chocolate. It’s a classic, restaurant-quality recipe, perfect for special occasions, ready in about 45 minutes.

Martha Stewart Chocolate Date Cake Ingredients

• 10 ounces Medjool dates, pitted
• 2/3 cup bourbon
• 1 1/2 sticks (3/4 cup) unsalted butter, plus more for pan
• Dutch-process cocoa powder, for pan
• 12 ounces bittersweet chocolate (70% cacao), chopped
• 6 large eggs, separated, room temperature
• 1/4 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1 1/4 cups sugar, divided
• 1/3 cup heavy cream
• 1 teaspoon flaky sea salt (such as Maldon)
• Lightly sweetened whipped cream, for serving

How To Make Martha Stewart Chocolate Date Cake

1. Make the bourbon-date purée: Simmer dates and bourbon over medium-low heat until almost all liquid is absorbed. Cool, then purée until smooth.
2. Prep the oven and pan: Preheat oven to 325°F. Butter a 9-inch springform pan, line with parchment, butter again, and dust with cocoa powder.
3. Melt chocolate and butter: Melt butter and chocolate together over simmering water until smooth. Remove from heat.
4. Build the batter: Whisk 2/3 cup date purée into chocolate mixture. Cool slightly, then whisk in egg yolks, kosher salt, and cinnamon.
5. Whip egg whites: Beat egg whites to soft peaks, then gradually add 1/4 cup sugar and beat to stiff, glossy peaks.
6. Fold batter: Fold one-third of egg whites into chocolate mixture, then gently fold in remaining whites.
7. Bake the cake: Transfer batter to prepared pan, smooth top, and bake about 30 minutes, until edges are set and center is shiny.
8. Cool and unmold: Cool completely, loosen edges, and remove cake from pan.
9. Make the caramel: Boil remaining 1 cup sugar with 1/4 cup water until deep golden.
10. Finish caramel: Carefully add cream, then stir in remaining 1/3 cup date purée. Strain and cool until pourable.
11. Glaze and serve: Pour caramel over cake, sprinkle with flaky salt, slice with a warm knife, and serve with whipped cream.

Recipe Tips

• Why use dates in chocolate cake? Dates add deep sweetness and keep the cake moist.
• Can I skip the bourbon? Yes, substitute water or coffee.
• Why is my cake cracked? Flourless cakes naturally crack as they cool.
• How to slice cleanly: Dip knife in hot water and wipe between cuts.
• Best texture tip: Let the cake cool completely before glazing.

What To Serve With Chocolate Date Cake

• Lightly sweetened whipped cream
• Vanilla ice cream
• Fresh berries
• Espresso or strong coffee

How To Store Chocolate Date Cake

Refrigerate: Store covered up to 4 days.

Freeze: Freeze unglazed cake up to 2 months.

Chocolate Date Cake Nutrition Facts

• Calories: ~460
• Carbs: ~45g
• Protein: ~7g
• Fat: ~30g
• Sugar: ~36g

Nutrition information is estimated and may vary.

FAQs

Is this cake flourless?
Yes, the structure comes from eggs and chocolate, not flour.

Can I make this cake ahead of time?
Yes, it tastes even better the next day.

Can I replace bourbon with coffee?
Yes, strong coffee works well.

Why is my caramel too thick?
Warm gently and stir in a splash of cream.

Try More Recipes:

• Martha Stewart Chocolate Coffee Cake
• Martha Stewart Chocolate Chip Cookie Icebox Cake
• Martha Stewart Chocolate Coconut Cake