• Preheat oven to 350-degrees F.

  Finely chop dates and place in a bowl. Sprinkle with baking soda and add a splash of vanilla. Pour boiling water over the dates and stir to combine. Let the mixture sit for 15-20 minutes. Do not drain water.
  
• While dates are soaking, combine granulated sugar, dark brown sugar, molasses ,and butter in a medium-sized mixing bowl or stand mixer. Mix well until creamed together. Add eggs one at a time and continue mixing.
  
• In a separate bowl, combine flour, baking powder, and salt. Use a fork to mix until well combined. Slowly add the flour mixture to the sugar mixture and mix on low until well combined.
  
• Mash dates with a fork until you get a jam-like consistency. You can also puree them in a food processor. Mix with the batter until well combined.
  
• Grease a 2-quart casserole dish (or 8x8 baking dish) and add mixture to the dish.
  
• Bake in the preheated oven for 30-35 minutes or until a toothpick comes out clean.
  

Sticky Toffee Sauce:

• Combine brown sugar and butter in a heavy saucepan. Bring to a simmer and whisk constantly until well combined.

  Add cream and bring back to a simmer. Simmer for 5-6 minutes until slightly thickened. Remove from heat and add vanilla and salt.
  
• Using the small end of a chopstick or a small dowel, poke holes over the top of the sponge cake, only poking down about halfway through the cake. Spoon about half of the sticky toffee sauce over the sponge and allow it to soak in.
  
• Serve in individual serving bowls with vanilla ice cream or whipped cream. Top with remaining sauce.