Coffee and chocolate heaven!



Ready in

50 min

Good for

Feeling Happy


About this Recipe

If you love coffee and walnut cake, you’ll love this! The sponge melts in the mouth – the combination of rapeseed oil and butter gives sponge a really moist texture. Much lower sugar than usual treaty cake recipes by using ground dates and some cinnamon to sweeten; cream cheese in the icing gives a lovely tangy flavour too.  Happy weekend!


  • 225g self raising flour
  • 1 tsp cinnamon
  • 100ml strong coffee, decaf is good too
  • 100g each, light brown sugar and chopped dates
  • 100g  unsalted butter, room temperature
  • 100g  rapeseed oil
  • 3 eggs, beaten
  • Optional chopped walnuts



    For the icing:

    • 200g chocolate ( I used half milk and half dark so as not too rich but 70% dark would be great here too)
    • 30g unsalted butter
    • 2 tsps maple syrup
    • 100g cream cheese


    Step by Step Instructions

    Pre-heat the oven to 160 degrees fan

    Step 1

    Blend dates and sugar together to form a coarse powder. Some coarser pieces of dates are fine.

    Step 2

    Sift flour and cinnamon together and add date mixture.

    Step 3

    Mix in butter and rapeseed oil followed by eggs, being careful not to over-beat. Add in some chopped walnuts if using.

    Step 4

    Add in cooled coffee. The cake mix will be quite runny; don’t worry!

    Step 5

    Pour the mix into a 20 cms square, prepared cake tin and bake for about 20 -25 minutes maximum. Careful not to over bake as this will dry out the sponge. Test if done using a skewer.

    Step 6

    Make the icing while the cake is cooling – melt chocolate and butter together over a bain marie, add golden syrup and leave to cool. Once thickened with cooling, stir in the cream cheese – you can substitute 1/3 with thick yogurt.

    Step 7

    Once cooled, remove the cake from the tin (careful – it’s quite a fragile sponge!) and cover with the thickened  icing. Enjoy while still a little warm! 


    This also makes an extremely popular pudding! Warm it slightly and add some cold, thick yogurt on the side.


    Tips for great texture:

    As this spong mixture is golden to start with, don’t judge if baked by its colour – check skewer comes out just clean in the middle. 

    Using dates reduces the sugar by 20% and adds fibre; using cinnamon adds sweetness too. Rapeseed oil makes a deliciously moist sponge and its good, unsaturated oils aren’t denatured at high temperatures.

    Support British Food Producers!

    Hillfarm Cold Pressed RapeseedOil

    Chiltern Cold Pressed Rapeseed Oil


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