Baking during Christmas gives you a sense of contentment. You’re automatically transferred into a cheerful mood. And I’m someone who believes that food helps bring people together. It instills a sense of comfort amongst people.
I’ve baked an eggless Chocolate Date Bundt Cake with Caramel Sauce. Adjust the quantity of dates and cocoa powder to your liking. Add in chopped walnuts for that crunch. Make your own chocolate glaze instead of a caramel/toffee sauce. Replace fresh cream with flavourless vegetable oil or butter. Adjust the quantity of sugar if you’re using sweeter dates like Madjool dates.
If you’re looking to get your kids involved in the kitchen, I’ve made Chocolate Christmas Decorations in my previous post under DIY Ingredients where you’ll find easy-to-make sauces, condiments, and more. Explore the post and make such shapes and give the cake to your little ones to decorate it their way.
This is what you’ll need.
Chocolate and Date Bundt Cake with Caramel Sauce
- 2 cups plain flour
- 1 cup granulated sugar
- ¾ cup cocoa powder (adjust the quantity to your liking)
- 1 ½ cup fresh cream
- 2 tsp baking powder
- 1/8 tsp baking soda
- 1 cup pitted dates
- 1 cup hot black coffee (I’ve used filter coffee)
- Water as required
- Caramel Sauce – Makes Half a cup
- 1 cup granulated sugar
- 1/8 cup water
- 4 tbsp fresh cream (I’ve used Amul Fresh Cream)
- 1 tbsp salted butter
1) Chop the dates up and soak them in black coffee. Keep aside for a minimum of 30 minutes or until they soften up.
2) In the meantime, prepare the baking tin. Grease and dust it with plain flour.
3) To prepare the cake batter, pre-heat oven at 180 degrees Celsius.
4) Sift plain flour, cocoa powder, baking powder, and baking soda into a mixing bowl.
5) In a separate bowl, whisk granulated sugar and fresh cream till it becomes light and fluffy. Add in the dates along with black coffee. Mix well.
6) Add in the dry ingredients little by little. Add water as required for a good consistency (it shouldn’t be too runny neither too stiff)
7) Pour the batter into the baking tin and place it in the oven for 40 minutes at 180 degrees Celsius.
After the cake is done, rest for 10-15 minutes and unmould.
For the Caramel Sauce
1) Use a heavy-bottom saucepan. Place it on a medium-high flame.
2) Add in the sugar along with 2-3 tsp of water. Make sure not to stir the sugar in the pan otherwise you will end up with crystallized sugar after it cools down.
3) Let it sit in the pan till you see it turn into a golden yellow syrup. Turn the flame off. Pour in the cream. Whisk as soon as the cream hits the sugar else it will coagulate in no time.
4) Turn on the flame and add in the butter. Bring to a quick boil. Take the saucepan off the heat and set it aside to cool or store in a clean air-tight container.
Pour the sauce over the cake or on individual slices and enjoy.
Merry Christmas to all 🙂