Description

A deeply moist and rich loaf cake made with chopped dates, brewed coffee, cocoa, and a luscious mocha glaze. Cozy, aromatic, and perfect with a cup of tea or coffee.

Ingredients

Scale

For the Cake:

200g (1¼ cups) pitted dates, chopped

240ml (1 cup) brewed strong coffee, hot

1 tsp baking soda

115g (½ cup) unsalted butter, softened

100g (½ cup) light brown sugar

2 large eggs

1 tsp vanilla extract

130g (1 cup) all-purpose flour

30g (¼ cup) unsweetened cocoa powder

1 tsp baking powder

½ tsp salt

For the Mocha Glaze:

100g (¾ cup) powdered sugar

1 tbsp unsweetened cocoa powder

1–2 tbsp brewed coffee

½ tsp vanilla extract

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Instructions

Preheat oven to 350°F (175°C). Grease and line a loaf pan.
In a bowl, combine chopped dates, hot coffee, and baking soda. Let sit 10 minutes to soften.
In a large bowl, cream together softened butter and brown sugar.
Beat in the eggs and vanilla until smooth and fluffy.
Stir in the soaked dates mixture.
Sift in the flour, cocoa powder, baking powder, and salt. Fold gently to combine.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45–55 minutes or until a toothpick inserted comes out clean. Let cool completely.
For the glaze, whisk together powdered sugar, cocoa, coffee, and vanilla until smooth.
Drizzle glaze over the cooled loaf. Let it set before slicing.

Notes

Use decaf coffee if preferred.
Glaze sets better on a completely cooled cake.
Store at room temperature or freeze for later.
Add chopped nuts for extra texture if desired.

Prep Time: 15
Cook Time: 50
Category: Dessert
Method: Baking
Cuisine: American