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1
Preheat oven to 180 C (350 F) degrees. Butter a 21 cm (8,3 or 9 inch) round cake pan. Line with parchment, and butter.
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2
Bring water to a boil in a saucepan. Meanwhile, combine dates, brandy, coffee, and 2 tablespoons cocoa in a heatproof bowl. Stir in boiling water. Let cool, stirring occasionally. Puree cooled date mixture in a food processor (you should have about 2 1/2 cups). Place puree in a large bowl.
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3
Whisk flour, salt, cinnamon, and remaining 2 tablespoons cocoa in a bowl. Beat butter and dark-brown sugar with a mixer on medium speed until fluffy. Add eggs, one at a time, beating after each addition (batter will look curdled). Stir baking soda into reserved uncovered date puree. On low speed, beat flour mixture into egg mixture in 2 additions, alternating with the date mixture.
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4
Beat in chocolate and chopped dates. Transfer batter to prepared pan, and smooth top.
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5
Bake until a toothpick inserted into center of cake comes out clean, about 1 hour. Let cool in pan on a wire rack for 30 minutes. Run a knife around edge of pan to loosen, and invert cake onto rack.
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6
Remove parchment, turn cake right side up, and let cool completely. (Cake can be wrapped in plastic and stored at room temperature for up to 2 days.)
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7
Bring butter, dark-brown sugar, water, and salt to a boil in a saucepan over medium-low heat, stirring occasionally. Boil 3 minutes. Remove from heat. Whisk in cream. Add chocolate, and whisk until smooth. Whisk in brandy. Let cool until thickened, 15 to 20 minutes.
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8
Place cake on stand and pour glaze over top, letting some drip down sides. Garnish with halved dates.
