This recipe is a variation on the chocolate date chip cake that my Great Grandmother Helen used to make. It’s a chocolate cake so delicious, it doesn’t need frosting… seriously. The dates simply “disappear” in the cake, adding sweetness and preventing the cake from drying out, but otherwise are a secret ingredient. The Hershey’s Kisses sink down into the center of the cake, providing surprise bites of chocolate in each slice. I recommend Chocolate Kiss Date Cake as a fun variation on classic chocolate cake for dessert, and also as a decadent coffee cake for Sunday brunch. Enjoy!
Ingredients (Makes a 10 inch round cake)
1 cup chopped dates
1 teaspoon baking soda
1 cup boiling water
1 cup butter, softened
1 cup + 2 tablespoons sugar
1 teaspoon vanilla
1 1/3 cup flour
3 tablespoons cocoa
1/4 teaspoon salt
16 Hershey’s Kisses
Step 1) In a small bowl, combine dates and baking soda. Pour boiling water over the top and allow to sit until cool. The dates will mostly dissolve – this is normal.
Step 2) In a separate bowl, cream together butter and 1 cup of sugar. Add eggs and vanilla; mix well.
Step 3) Combine flour, cocoa, and salt. Add dry ingredients and date mixture, alternating a little at a time, to the butter mixture. Stir until well combined.
Step 4) Grease a 10 inch round Springform pan (a cheesecake pan), or a 9 inch square baking pan. Dust the greased pan lightly with flour. Transfer batter to the greased and floured pan.
Step 5) Arrange the Hershey’s Kisses evenly on the top of the cake. Don’t press down; just set them lightly on top. [As the cake bakes, the Hershey’s Kisses will sink into the middle of the cake.] Sprinkle the top of the cake with 1 tablespoon of sugar.
Step 6) Bake your Chocolate Kiss Date Cake in a preheated 350 degree oven for 55 – 60 minutes, or until a toothpick inserted near the center comes out clean.
Step 7) Sprinkle the baked cake with the remaining 1 tablespoon of sugar. Allow to cool completely before slicing and serving.