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1
Combine dates, coffee and baking soda in medium bowl.
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2
Add boiling water; stir.
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3
Let stand 15 min.
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4
Heat oven to 350 degrees F. Mix flour, cocoa powder, baking powder and salt until blended.
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5
Beat 5 Tbsp.
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6
butter, 3/4 cup brown sugar and 1 tsp.
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7
vanilla in large bowl with mixer until light and fluffy.
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8
Add 2 eggs, 1 at a time, mixing well after each addition.
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9
Add flour mixture; mix well.
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10
Blend in date mixture.
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11
Pour into 10-inch springform pan sprayed with cooking spray.
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12
Beat cream cheese in separate bowl with mixer until creamy.
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13
Add 1 tsp.
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14
vanilla and granulated sugar; mix well.
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15
Beat in remaining eggs, 1 at a time; pour over chocolate batter in pan.
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16
Bake 30 min.
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17
or until toothpick inserted in centre comes out clean.
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18
Run knife around rim of pan to loosen cake; remove rim.
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19
Cool cake completely.
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20
Melt remaining butter in small saucepan on medium heat.
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21
Add corn syrup, remaining brown sugar and vanilla; mix well.
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22
Stir in whipping cream until blended.
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23
Bring to boil, stirring constantly.
-
24
Cool.
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25
Invert cake onto serving plate.
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26
Use wooden skewer to poke holes in top of cake, being careful to not poke through to bottom of cake.
-
27
Slowly pour syrup over cake.
