Rich Chocolate Fudge Layer Cake w/ Raspberry Filling

Please go HERE for this recipe. We have moved to a new location.


I made this cake for W's birthday last year. It came out super fabulous! I am not sure where this recipe came from, so I apologize. I think it was  a combination of 2-3 recipes and has been modified.

It was an awesome cake. Rich and chocolaty!! Ooooh! I LOVE CHOCOLATE!!!!! My friends had never eaten raw desserts before and were literally moaning when they ate it. They even begged to take a piece home to have the next day.
Rich Chocolate Fudge Layer Cake w/Raspberry Filling

Fudge Cake:

  1 1/2  cup walnuts,raw, unsoaked
  1/3  cup raw cacao powder or unsweetened cocoa powder
  10  dates, pitted - medjool, unsoaked
  pinch  of sea salt
  1/2  tsp vanilla extract
  2  tsp  filtered water
  1/2  tsp coconut oil (optional)
 Organic Shredded Coconut flakes     

Raspberry Filling:

1c fresh or frozen raspberries. Thaw and drain.
1/4  cup medjool dates, pitted and soaked

Chocolate Frosting:

1/4  cup  agave nectar  or maple syrup
1/2  tsp vanilla extract (optional) or almond extract or combo
3/4  cup mashed avocados
1/4  cup plus 2T unsweetened cocoa powder or carob powder
1/4  cup water (Do NOT use for frosting)
* For layer cake, double the Cake recipe above.

Cake Directions: Place the walnuts, cacao powder and salt in food processor with S-blade until ground. Add dates, (pulse until well mixed). Add extract, and optional coconut oil.
Process until mixture begins to stick together.  Add water and process briefly.

Sprinkle  bottom of a 5 - 6" round dish with shredded coconut. (For layer cake you will need two of these.) Spread cake mixture into bottom of each round dish, or form into stackable cakes. Use spatula around edges to carefully compact sides of cake.  Place in freezer to firm while making frosting and filling.

Note: For a single layer, you can serve a dollop of raspberry filling with each slice of cake

Filling:
Place ingredients in high speed blender or processor. Process until smooth. Will keep in refrigerator for 3 days.

Chocolate Frosting: (Can also be used as mousse). For Frosting, OMIT water.
Place dates, agave and extract in food processor process until very smooth. 
Add avocado and and process until creamy.  Add cacao powder and process until smooth. Stop and scrape occasionally with rubber spatula. Add water (for Mousse recipe) and process briefly. (Keeps for 3 days in refrigerator or 2 wks in freezer.)
 
To Serve:
Take cake pans from freezer and set one in sink of shallow HOT water just until bottom starts to separate from pan. Use dull knife to carefully scrap around side of cake and gently release from pan.  Place first cake plate  (coconut covered side up) and cover with raspberry filling..
 
Release 2nd cake from pan and set carefully on top of raspberry filling.
Frost cake with Chocolate Frosting mixture. Decorate with a dollop of raspberry filling and fresh raspberries. Sprinkle with shredded coconut or chopped nuts.Refrigerate, to firm, but bring to room temperature before serving.

*There are lots of options with this recipe. Get creative. Skip the raspberry and use a nut butter filling. I am thinking some ground hazelnut  mixed into the cake or icing mixture might add a nice flavor?

Tweet

Pin It