Print This Recipe Written by Chacha on Mar 8th, 2014 in Cakes, Chocolate, dates, Desserts | No Comments

Servings: 8 to 10



  • One 18.25-ounces package chocolate cake mix
  • Zest of 1 orange, grated
  • 2/3 cup freshly squeezed orange juice
  • 1/3 cup canola oil
  • 1/2 cup good-quality coffee liqueur (preferably Kahlua)
  • 3 large eggs
  • All-purpose flour, for dusting the pans
  • Butter, for greasing the pan
  • Special equipment: Two 9-inch-by-2-inch round cake pans

Date-nut Filling:

  • ¼ cup sugar
  • 1 tablespoon all-purpose flour
  • ¾ cup chopped dates
  • ½ cup heavy cream
  • ½ cup good-quality coffee liqueur (preferably Kahlua)
  • 1 large egg, at room temperature, beaten
  • ½ cup chopped pecans
  • Zest of 1 orange, grated

Chocolate Glaze:

  • ½ cup heavy cream
  • 2 teaspoons espresso instant coffee powder
  • 8 ounces good-quality semisweet chocolate, chopped (preferably Ghirardelli)


Position a rack in the center of the oven and preheat to 350 degrees F.

Butter and flour cake pans. Set aside.

To prepare the cake, in the bowl of a stand mixer fitted with a paddle attachment , blend the cake mix, orange zest, orange juice, coffee liqueur, oil, and eggs at low speed until combined; beat 2 minutes at highest speed.

Divide the batter among the prepared pans. Bake for 30 to 35 minutes, or until a cake tester inserted in center comes out clean. Let the cakes cool in the pans on a wire rack for 10 minutes; then invert the cakes onto the wire rack and let cool completely.

Meanwhile, to prepare the date-nut filling, combine the sugar and flour; mix well. Set aside.

In a heavy saucepan, combine dates, cream, and coffee liqueur. Cook over medium heat until mixture bubbles.

Gradually whisk about one-fourth of the hot mixture into the beaten egg; add to remaining hot mixture, stirring constantly. Stir in the sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens. Remove from the heat. Stir in the pecans and orange zest. Cool completely.

To prepare the chocolate glaze, bring the cream to slow boil over medium heat in small saucepan. Remove from heat. Add the coffee powder and chocolate. Gently whisk until smooth. Let glaze sit at room temperature for 10 minutes.

To assemble the cake, place first layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with date filling. Carefully set second layer on top, rounded side up. Spread the chocolate glaze evenly on the top of the cake allowing excess to drip down side.

Let cake sit at room temperature for at least 30 minutes and up to 4 hours before slicing.

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