Chocolate Yogurt Date Cake with Nut Topping

1Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.

2In a medium bowl, sift together the all-purpose flour (1½ cups), unsweetened cocoa powder (½ cup), baking powder (1 teaspoon), baking soda (½ teaspoon), and salt (¼ teaspoon). Set aside.

3In a large mixing bowl, whisk together the Greek yogurt, granulated sugar (¾ cup), brown sugar, (½ cup) eggs (2 large), vegetable oil (½ cup), and vanilla extract until smooth and well combined.

4Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Avoid overmixing to keep the cake tender.

5Fold in the chopped dates evenly throughout the batter.

6Pour the batter into the prepared cake pan, smoothing the top with a spatula.

7In a small saucepan over low heat, melt the unsalted butter (2 tablespoons) and honey together until combined. Remove from heat and stir in the chopped mixed nuts (½ cup) to coat them evenly.

8Evenly sprinkle the honey-butter nut mixture over the top of the cake batter in the pan, pressing lightly so they adhere.

9Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs attached.

10Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then transfer it to a wire rack to cool completely.

11Once cooled, optionally dust the top of the cake lightly with powdered sugar for an elegant finish.

12Slice and serve the cake at room temperature. It pairs wonderfully with a cup of coffee or tea.