Monday, 13 July 2015
Date and Hazelnut Chocolate Fudge Cake
Unfortunately, the cake I chose to make, this Date and Hazelnut Chocolate Fudge Cake, from the Waitrose website, promised more than it delivered. On the plus side, it was perfect for a layer cake, as it rose evenly and made two firm layers which were so deep that I could have cut them in half to make a four layer cake, if I had wanted to.
By then I'd added about 75g of extra ingredients, but the quantity of frosting still looked a little meagre against the depth of the cake, particularly the amount between the layers of cake.
Despite these deficits, the cake was still pleasant to eat, as long as you didn't think too hard about whether or not it tasted of chocolate. The texture was light but moist and firm, which was presumably thanks to the date purée. I'd like to think that using the date purée cut down on both the fat and sugar needed in the cake batter, but when you take account of the amount of these two components in the Nutella, I think it looks as if the date purée was added for texture, volume and flavour - not for health reasons!