Desserts/ Home

24th Birthday Cake!!

Date caramel chocolate cake with a chocolate cream frosting!

Print Recipe
Serves: One 8" cake Cooking Time: 1 hour

Ingredients

  • For the cake:
  • (Dry Ingredients)
  • 1 cup whole wheat flour
  • 1 cup all purpose flour (maida)
  • 2.5 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4th cup cocoa powder
  • 1/2 teaspoon salt
  • (Wet ingredients)
  • 1/2 cup butter (melted) (if using salted butter skip the salt in the dry ingredients) (At room temperature)
  • 2 whole eggs (At room temperature)
  • 2 additional egg yolks (At room temperature)
  • 1/2 cup castor sugar
  • 1/2 cup brown sugar (can be substituted with castor sugar)
  • 1/2 teaspoon vanilla extract
  • 1/4th cup milk
  • 1 cup yogurt
  • Date cream:
  • 7-8 small dates
  • 1 cup heavy cream (200 ml+2 Tablespoons)
  • For the caramel
  • 1/3rd cup castor sugar
  • 4 tablespoons butter (cold)
  • 1/2 cup date cream
  • For the frosting:
  • 1/2 cup date cream
  • 2 tablespoons cocoa powder
  • 4 tablespoons icing sugar/powdered sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1.5 cups heavy cream (350 ml)

Instructions

1

For the cake:

2

Sift together the dry ingredients: Both flours, baking soda, baking powder, cocoa powder and salt, set aside

3

In a separate bowl whisk together whole eggs, egg yolks and sugar well tell pale coloured and smooth (about 5-6 minutes)

4

Add in vanilla and whisk it in

5

Add butter and combine

6

To the bowl of wet ingredients, slowly fold in the dry ingredients, yogurt & milk alternatively in this order:

7

1/3rd dry mixture, 1/2 of the yogurt, second 1/3rd of dry ingredients, remaining yogurt, last 1/3rd of dry ingredients and finally all the milk

8

Slowly fold in the ingredients (Do not overmix)

9

Add to a greased 8 inch cake tin and bake at 180 degrees C for 40 minutes or until skewer comes out clean

10

Cool before cutting it through the middle and adding the date caramel in the centre

11

For the date cream:

12

Soak dates in warm water if they're too hard, drain the water

13

In a food processor blend dates with the cream until smooth

14

Strain the mixture if necessary

15

Refrigerate immediately

16

For the date caramel:

17

Start by melting sugar in a pan, don't stir

18

Add a few teaspoons of water to help melt the sugar faster (swirl the pan around for even melting, do not use a spatula/spoon to stir)

19

Once all the sugar has melted, lower the heat to low and add in the cold butter one tablespoon at a time and mix it in

20

Once all the butter has been incorporated add the cold cream little by little and mix well till a smooth mixture has formed

21

Cook this mixture for 4-5 minutes on a low heat stirring continuously

22

Take off the heat, transfer to a heat proof bowl and cool (be careful the mixture will be super hot)

23

Cool & refrigerate

24

For the frosting

25

In one bowl combine date cream, cocoa powder, icing sugar, salt and vanilla extract, mix well

26

In a separate bowl whisk the cold heavy cream until stiff peaks form(refrigerate the cream, bowl and whisk prior to whisking for the best results)

27

Add one third of the cold whipped cream mixture to the bowl of date cream+ cocoa+sugar+salt+vanilla and fold(this helps to lighten the dense mixture)

28

Add the rest of the whipped cream to the bowl and fold very gently so as to not knock out the air and for a light & fluffy frosting!

29

Assembly, cool the cake to room temperature and refrigerate if possible

30

Cut into 2 or 3 equal layers and spread the thick refrigerated date caramel evenly

31

Stack the cake, coat evenly with cold frosting on the sides and the top (use an offset spatula and pastry bench scraper for ease)

32

Dust with cocoa powder and sprinkle flaky sea salt for an extra kick!

You Might Also Like

No Comments

Leave a Reply