Chocolate Raspberry Layer Cake

This past weekend I had the immense pleasure of teaching a lovely group of ladies some Raw Cake delights. As much as I adore teaching, one of the best parts is… leftovers 🙂 After class I have various bits and pieces left, and that means I get to play! I love a good ole play in the kitchen, don’t you? These cakes are so pretty and perfect for this time of year as the colours start changing in nature to more golds, oranges and greens, it’s nice to have some fresh and bright colours in your life. No ? 

The chocolate cake for this recipe is dehydrated, so the result is a lovely, light and cakey result. Definitely worth the extra effort for, believe me! The raspberry frosting is so refreshing and the sour notes from fermenting the cheese play beautifully within the depth of the dark chocolate cake. 

Chocolate Cake
The cake requires dehydration, so get this started when you start the Fermented Cheese and they’ll be done at the same time.

Wet
115g ( ½ cup ) water
15g ( ⅛ cup ) cold pressed sesame or nut oil
75g ( ¼ cup ) coconut sugar
75g ( ½ cup ) cashews, soaked 1 hour and rinsed
50g ( ⅓ cup ) cacao powder + more for rolling if needed
1 tsp tamari ( optional for depth )

20g ( ¼ cup ) psyllium husk

Dry  

45g ( ⅓ cup ) oat flour
60g ( ½ cup ) ground almonds
15g ( 1 tbsp ) coconut flour

Method

• Blend the first set of ingredients until smooth.
• Add the psyllium pulse to incorporate.
• Mix the dry ingredients together in a mixing bowl.
• Add the contents of the blender to the dry ingredients and mix well with your hands until it comes together.
• Allow to set 5 minutes to firm up and then form the dough into a ball and dust with cacao powder.
• Roll out to a ½ – ¾ inch between two pieces of teflex or greaseproof paper and cut using a ring mould 3 inches in diameter. They will shrink a little when dehydrated.
• Continue until all dough is used, this will make approx 6-8 rounds depending on how thick you make them.
• Transfer to a mesh dehydrator tray and dehydrate at 115f for 10-15 hours or until they’re firm, but still soft inside.
• Allow the cakes to cool before you frost them.

Fermented Cheese
250g (1 ¾ cups ) cashews, soaked
1 tsp probiotic powder or a few capsules emptied
100g  ( ⅓ cup ) water, or just enough to blend

Method

• Blend  the cashews with the probiotic powder and just enough water to create a thick mixture.
• Transfer to a mixing bowl, press cling film or greaseproof paper right down on top of the mixture so as to not form a crust on top and pop in a warm space for 12 – 24 hours.
• The mixture should be aerated and slightly sour smelling when you check on it.

Raspberry Cheesecake Frosting
1 recipe cashew cheese (above)
100g ( ½ cup ) xylitol ( powdered ) or honey
40g ( 3 tbsp ) lemon juice
3 tbsp freeze dried raspberry powder
½ tsp beetroot powder ( optional for deeper colour )
4 drops vanilla Medicine Flower Extract or ½ tsp vanilla extract
150g ( ¾ cup ) coconut oil, melted

Method

• Combine all ingredients in a food processor and blix. 

It’s best that the cashew cheese is at room temperature before doing this, otherwise the oil will seize when you add it to the cold cheese. If this happens, simply allow the food processor to run for 2-3 minutes to warm the oil enough that it melts or warm it on a double boiler. 
• Taste and adjust sweetness and sourness as desired, then place the mix in the fridge to firm up, about 1 hour.

Assembly

• Frost the tops of 2 cakes so the frosting is about ½ inch thick.
• Stack the two frosted cakes on top of each other and add the unfrosted third layer on top. Gently and evenly press down to push the icing to the edges.
• Use an offset / cranked spatula to remove any excess. Don’t worry about any gaps in the frosting at this point.
• Set in the freezer about 30 minutes – 1 hour or until the frosting is firm.
• Remove from the freezer and frost the outside of the cake using an offset/cranked spatula. You might find it helpful to dip the spatula in hot water, dry it and then apply to the frosting for a smooth finish.
• Frost the sides first and then the top. Place in the freezer to set, about 1 hour.
• When ready, slice it up and serve it with some raspberry jam and vanilla ice cream of your choice. NOM!