Raw Vegan Chocolate Cake with Mint Cream Filling and Chocolate Ganache
Description
If your trying to decide on the perfect raw treat for a special celebration look no further than this recipe by Heather Pace. A dense chocolate almond cake surrounds a light cashew cream filling flavored with real mint essence and maple syrup. Finish your recipe by pouring over the cake a rich, warm chocolate ganache. Serve it up at the next birthday party and watch the smiles cascade around you!
Recipe by
Ingredients
Chocolate Cake:
3 cups almonds
2 cups pitted dates
2/3 cup raisins
1/2 cup cacao powder
2/3 cup pecans
1/8 teaspoon Himalayan salt
1 teaspoon pure vanilla
1-2 teaspoons water, as needed
Mint Cream Filling:
1/2 cup + 1 tablespoon *irish moss gel
1 cup cashews
1/3 cup water
1/3 cup packed peppermint leaves
1/3 cup maple syrup
3 drops peppermint essential oil
1/2 teaspoon pure vanilla
1/4 cup melted coconut oil
*Irish Moss Gel
2 oz soaked irish moss
1 cup water
Silky Chocolate Ganache:
2/3 cup cacao powder
1/2 cup maple syrup*
1/3 melted coconut oil
Methods/steps
Chocolate Cake:
2) Puree the dates and raisins in the food processor until smooth (or as smooth as you can get it).
3) Add the ground almonds, cacao powder, pecans, vanilla, and salt to the date puree and process to bring all ingredients together into a dough.
4) Press a bit of the dough in your hand. If it's still crumbly, add 1 teaspoon water (it will probably need it). Process again. Add a bit more water if needed.
5) Press HALF of the dough into the bottom of a 12" spring form pan.
Mint Cream Filling:
1) Blend all but the coconut oil in a high speed blender until completely smooth.
2) Add the oil and blend again to incorporate.
3) Pour over the first layer of cake.
4) Freeze for a few hours until the cream firms.
5) Press the second layer of cake evenly on top. Chill in the fridge.
*Irish Moss Gel
1) Rinse a handful of irish moss in cold water until any bits of debris have been removed. Rinse until the water runs clear.
2) Allow the moss to soak in cold water for 6-12 hours.
3) Remove the moss from the soak water - do not rinse.
4) Chop the moss and blend it with the 3/4 cup water until it warms up and turns into a gel.
5) Chill the gel in the fridge for 6-7 days, or use immediately. When using in recipes where it's already chilled and firm, make sure to pack it into the cup to get a proper measurement.
Silky Chocolate Ganache:
1) Mix all ingredients in a blender or food processor until smooth. The ganache will probably start getting cold quickly as mine did - Transfer to a bowl. Set the bowl over another bowl of very hot water and whisk until it starts to warm a little and will be liquidy again.
Assembly:
1) Remove the spring form ring from the cake.
2) Set the cake on a cooling rack and place the rack on a baking sheet.
3) Pour the warmed ganache over the cake. Spread evenly on the top and sides with an offset spatula.
Chill in the fridge.
*Make sure it's room temperature otherwise the mixture will start to firm up too quickly.
