Chocolate-Date Cake with Chocolate Sticky Toffee Glaze
INGREDIENTS
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1 1/4 cups water
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15 ounces whole Medjool dates (about 22), pitted, plus 4 more, pitted and halved lengthwise, for garnish
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3 tablespoons brandy
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2 tablespoons strong-brewed coffee
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4 tablespoons unsweetened Dutch-process cocoa powder
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2 cups all-purpose flour
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1 teaspoon salt
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Pinch of ground cinnamon
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1 1/2 sticks (12 tablespoons) unsalted butter, room temperature, plus more for pan
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3/4 cup packed dark-brown sugar
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4 large eggs
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1 1/2 teaspoons baking soda
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5 ounces bittersweet chocolate (preferably at least 61 percent cacao), coarsely chopped
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1/2 stick (4 tablespoons) unsalted butter
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2/3 cup packed light-brown sugar
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1/3 cup light corn syrup
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1 tablespoon water
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Pinch of salt
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2 tablespoons heavy cream
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4 ounces bittersweet chocolate (preferably at least 61 percent cacao), finely chopped
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1 tablespoon plus 1 1/2 teaspoons brandy
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