Simple chocolate sour cream cake with coffee spiced dates

METHOD

1. Pre-heat oven to 170°C (150°C fan-forced). Grease and line, or use a non-stick, 20cm (8in) round cake tin.
2. Melt butter in a medium saucepan and add sugar, chocolate and condensed milk. Cook over low heat, stirring occasionally, until mixture thickens slightly and sugar dissolves. Remove from heat and cool slightly.
3. Whisk sour cream and eggs in a large mixing bowl. Add cooled chocolate mixture and flour and mix well. Pour into prepared cake tin and bake for 50–60 minutes.
4. Allow to cool, then turn out onto a wire rack.
5. Meanwhile prepare coffee spiced dates: infuse coffee in ½ cup (125ml) boiling water, strain and reserve. Place sugar, spices and cognac in a small saucepan with 2 cups (500ml) water. Stir over low heat until sugar dissolves, then bring to the boil and simmer for one minute. Add infused coffee and dates and simmer for 15 minutes, stirring occasionally until the dates soften and plump up and the liquid reduces to a syrup consistency. Remove from heat and set aside to cool. Remove the spices.
6. Sprinkle cake with icing sugar and serve with dates and thick cream or yoghurt.