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Chop the dates relatively finely and place in a large heatproof bowl.
Pour over 1 litre of boiling coffee and stir in the baking soda.
Allow to stand for approximately 30 minutes until softened.
Mash lightly or pulse briefly with an immersion blender.
Preheat oven to 325°F and grease four 9 × 13-inch pans, lining the bottoms with parchment.
Cream butter and brown sugar until fluffy, then add eggs one at a time, mixing thoroughly.
Add vanilla and combine flour, baking powder, and salt in a separate bowl.
Gradually incorporate the dry ingredients into the butter mixture and fold in the softened date and coffee mixture.
Divide evenly among the four pans and bake at 325°F, checking at 30 minutes.
Combine butter and brown sugar in a large saucepan and heat gently until the butter melts and sugar begins dissolving.
Add whipping cream and bring to a gentle boil, stirring, then simmer for approximately 3–5 minutes until smooth and glossy.
Stir in vanilla and salt.
While the cakes are still warm, pierce the surface all over with a skewer and divide approximately half the toffee sauce between the four cakes.
Pour it over the surface, allowing it to soak into the sponge and allow to stand for at least 30 minutes.