Oven temperature is 350°F (175°C) but don’t preheat it yet.
Butter 8-inch-square pan (preferably not dark.)
Mix flour and baking powder and set aside.
Place chopped dates in small bowl, then pour 1 cup boiling water over the dates and let cool, about 1 hour.
Now preheat the oven. Using electric mixer, beat butter and sugar in large bowl to blend.
Scrape sides of bowl often. Add 2 eggs, 1 at a time, beating well after each addition, and scraping down the bowl.
Add half of flour and baking powder and beat to blend.
Next, add the remaining 2 eggs, one at a time, beating to blend after each addition. Continue scraping down sides of bowl, often.
Now add the remaining flour and beat until blended.
Combine instant coffee and baking soda in small bowl.
Pour into date mixture, stirring to dissolve coffee granules. It will froth slightly.
Add the date mixture to batter and mix well until evenly combined.
Pour the batter into prepared pan. I have found that placing about 1 cup of batter, into another small pan works also. The cake doesn’t rise as high, which means there is no need to level the top.
Bake the cake.
Place on rimmed baking sheet and bake until tester inserted into center comes out clean, about 50 minutes to 1 hour.
Prepare the cake and make the sticky toffee sauce.
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