|30.00 ml||cocoa powder|
|250.00 ml||flour — cake|
|10.00 ml||baking powder|
|5.00 ml||cinnamon — ground|
|5.00 ml||nutmeg — ground|
|0.00||cloves — ground, pinch|
|0.00||salt — pinch|
|2.00||eggs — extra-large|
|0.00||dates — spread|
|0.00||pecan nuts — chopped|
Preheat oven to 180 °C and grease two 20 cm cake tins.
Line them with baking paper.
Bring the milk, 30 ml sugar, butter and cocoa powder to the boil.
Remove from the heat and leave to cool.
Sift together the dry ingredients, except the sugar.
Whisk together the sugar and eggs until thick and light.
Fold the dry ingredients into the egg mixture and add the milk mixture.
Mix lightly until just blended.
Turn the batter into the prepared tins and bake for 30 to 45 minutes or until done.
Cool slightly in the tins before turning out and leaving to cool completely on wire racks.
Sandwich the cakes together with the date spread (see recipe below) and also spread some on top of the cake.
Sprinkle with chopped nuts.
Mix 15 ml sugar, 15 cocoa powder and 250 ml water.
Add 125 g butter and 250 ml finely chopped dates.
Bring to the boil and simmer until the mixture is thick.
Leave to cool before using to decorate the cake.