For easier slicing refrigerate for 2 hours before serving. The texture will be lighter.
2 c. heavy cream
2 c. semi-sweet chocolate chips
1 c. (6 oz.) chopped dates
1 c. hot water
1 3/4 c. flour
3 tbsp. cocoa unsweetened
1 tsp. baking soda
1 c. butter (at room temp.)
1 c. sugar
2 tsp. vanilla
2 lg. eggs
1 c. chocolate chips
Frosting: Heat cream in medium saucepan just until simmering; remove from heat. Add chocolate chips and stir until melted. Transfer to metal bowl. Cool; cover and refrigerate until thick (3 hours). (This process can be speeded up by placing bowl in ice water and stir.)
Cake: Heat oven to 350 degrees. Grease 2 (8 inch) layer cake pans or 1 (9x13 inch) pan. If using layer pan, grease wax paper and line pan.
Put dates in small bowl; cover with hot water. Set aside. Mix flour, cocoa and soda. Set aside. In large bowl mix butter, sugar and vanilla until fluffy. Beat in eggs one at a time until well blended. Stir in flour mixture alternately with dates and water until well blended. Fold in chips. Spread in prepared pans. Bake 35-40 minutes or until toothpick comes clean.
Cool in pans 5 minutes on rack. Invert on rack. Peel off paper. Cool completely. Frost. If not served within 2 hours, refrigerate.
