Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish or individual ramekins.

Pour boiling water over the chopped dates in a bowl, stir in the baking soda, and let it sit for 10 minutes to soften.

Cream together softened butter and brown sugar in a separate bowl until light and fluffy. Add eggs one at a time, beating well after each addition, then stir in vanilla extract.

Add flour, baking powder, and salt to the creamed mixture, mixing just until combined. Fold in the softened dates along with their soaking liquid.

Pour the batter into the prepared dish and bake for 30-35 minutes, until a toothpick inserted into the center comes out clean.

For the toffee sauce, melt butter in a saucepan over medium heat, then add brown sugar, heavy cream, salt, and vanilla. Bring to a simmer and cook for 5-7 minutes until it thickens slightly.

Once the cake is out of the oven, poke holes in the surface and pour half of the toffee sauce on top, letting it soak in for about 10 minutes.

Serve warm, drizzling with the remaining toffee sauce and adding a scoop of vanilla ice cream or whipped cream for an extra indulgent touch.