Chocolate Date Cake with Chocolate Sticky Toffee Glaze

Ingredients

• For the Cake
• 1 cup water
• 11,6 ounces (330 gr.) whole Medjool dates, pitted, plus 4 more, pitted and halved, for garnish
• 3,6 ounces (100 gr.) chopped Medjool dates
• 3 tablespoons brandy
• 1 tablespoon rum
• 2 tablespoons strong-brewed coffee
• 4 tablespoons unsweetened Dutch-process cocoa powder
• 1 1/2 cups (200 gr.) all-purpose flour
• 3/4 teaspoon salt
• 1 teaspoon ground cinnamon, or more
• 9 tablespoons (130 gr.) unsalted butter, room temperature, plus more for pan
• 4,3 ounces (120 gr.) packed dark-brown sugar
• 3 large eggs
• 1 teaspoon baking soda
• 5 ounces (110 gr.) bittersweet chocolate (66% cacao), coarsely chopped
• For the Glaze
• 3 1/2 tablespoons (50 gr.) unsalted butter
• 1/4 cup (60 gr.) packed dark-brown sugar
• 1 tablespoon water
• pinch of salt
• 1/3 cup (80 gr.) cream
• 3,6 ounces (100 gr.) bittersweet chocolate (66% cacao), finely chopped
• 2 tablespoons brandy

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