When it comes to holiday desserts, nothing says indulgence quite like rich chocolate paired with a touch of salted sweetness. This salted dark chocolate date cake is a show-stopping treat that blends the natural caramel notes of medjool dates with the deep, velvety flavor of dark chocolate. If you’ve been searching for a recipe for a date cake that feels both classic and elevated, this one delivers on every level. Topped with a luscious chocolate sauce, a sprinkle of flakey sea salt, and a scoop of creamy vanilla bean ice cream, each bite of this chocolate date cake feels like a little gift of warmth and comfort. Perfect for intimate gatherings or festive celebrations, this dessert is guaranteed to impress—and it’s ready in under 30 minutes!
How To Make A Salted Dark Chocolate Date Cake
Start by softening the dates to create a naturally sweet, caramel-like base. Combine chopped medjool dates, water, and milk in a saucepan, bring to a boil, then let cool before blending until smooth. This creates the rich foundation of the cake.
Next, cream butter and dark brown sugar until light and fluffy, then mix in molasses, eggs, and vanilla for depth of flavor. Fold in the dry ingredients including flour, baking powder, and salt followed by dark chocolate chips for added richness.
Divide the batter into buttered ramekins and bake until the cakes are risen and just set, about 25 minutes. While they cool, make the chocolate sauce by pouring warm cream over dark chocolate and stirring until silky smooth.
Invert the cakes, drizzle with the warm chocolate sauce, and finish with a sprinkle of flakey sea salt. Serve with a scoop of vanilla bean ice cream for the perfect balance of sweet, salty, and indulgent.
