Date and Pistachio Cake

Preheat the oven to 350F (176C). Grease with vegetable oil spray, dust with cocoa powder and line four 6-inch (15cm) or three 8-inch (20cm) round cake pans with parchment paper.

Place the chopped dates, brandy, and 1 1/4 cups boiling water into a heat proof bowl. Allow date mixture to soften and cool to room temperature.  Place the cooled date mixture into a blender and pulse until smooth. Set aside.

Sift the flour, sugar, cocoa powder, baking soda, baking powder, and salt into the bowl of your stand mixer fitted with the paddle attachment. Set the mixer on low speed, mixing until fully combined.

In a medium sized bowl, combine the date puree, eggs, sour cream, oil, and vanilla. Whisk until well incorporated, then set aside.

Place the chocolate chips into a microwave safe bowl and microwave for 30 second intervals, stirring in between, until melted completely.

With the mixer running on low speed, pour the date mixture into the flour mixture in slow and steady stream. Slowly add the boiling water, melted chocolate, and chopped pistachios. Increase your mixer speed to medium and beat until creamy, no longer than 1-2 minutes.

Divide the cake batter equally among the prepared pans. Bake for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean and the cake has pulled away from the edges slightly. Remove from the oven and allow the cakes to cool in their pans for approximately 15 minutes before inserting onto wire racks or a clean countertop. Allow the layers to cool completely before filling and decorating.

Fill and Frost with Fudgy Chocolate Buttercream and top with chocolate covered California Dates.