Raw Chocolate Cake

I am still blown away by the fact that my Mother-in-Law actually MADE me a Raw Chocolate Cake for my birthday to surprise me with because she knew how much it would mean to me! I don't eat other cakes anymore, and so I was pretty excited!!

It was absolutely delicious!! And tasted even better than it looked (if that's possible!?). After putting up a little photo of cake on a couple Facebook support groups for Kayla Itsines, (one of which I'm an Admin for, so come join us if you're in Australia or New Zealand and doing BBG here) I was flooded with people asking for the recipe! So, I asked my lovely Mother-in-Law where she got the recipe from and sent it to me. I'll let you all in on the delicious-ness below!

It was a modified Thermo-Mix recipe. The original can be found here.
However, she didn't use Agave Nectar, Fennel Pollen or Maple Sugar Chips for the topping. Instead, she used fresh berries. Uhhh.. YUM!

For those of you who don't have a Thermo-Mix (like me) I'll write out the recipe in a way that you can easily make it. You'll still need a high speed blender or food processor.

INGREDIENTS
Base:
60g Cacao Butter
150g Hazelnuts
45g Raw Cacao 
20g Raw Honey

Filling:
300g Pecans
150g Pitted Dates
150g Dried Figs
40g Honey
35g Raw Cacao
1 1/2 Teaspoons of Natural Vanilla Extract

Topping:
200ml of Coconut Oil
100g Raw Cacao
Fresh Blueberries and Raspberries to sprinkle on top

Let's get to it! For preparation, line a 20cm cake pan with baking paper. Put the Pecans into your blender and grind them up. Set them aside in a little bowl for later. 

Now start with the base. Melt your Cacao Butter, and then put it into your blender. Add your Hazelnuts, Raw Cacao and Honey. Blend together well. Tip the mixture into the lined cake pan and evenly spread it out, pressing down right to the edges. Pop it into the fridge.

To make the filling, blend together the dates and figs. This will take a bit of effort. Stop a few times and mix things around. Once roughly blended together, add the ground up Pecans that you set aside earlier, and the Honey, Raw Cacao and Vanilla Extract. Blend together until you reach your desired consistency. Press the mixture into the cake pan on top of your base. Pop it back into the fridge for at least 3 hours.

Now time for the topping! Mix together the Raw Cacao and Coconut Oil in a small milk pan or even just a bowl! Once mixed together well, pour it over the top of the cake. Then sprinkle in as many fresh berries as you would like! Not only do they look amazing and colourful, but they taste delicious!! Once your happy with it, put it back into the fridge for at least 20 minutes to let the topping set.

And thats it! Once you're ready to serve, run a sharp knife around the edge of the cake pan and remove the cake, placing it on a serving board or plate of your choice.
Remember to keep the cake in the fridge unless it's being eaten! Otherwise the ingredients will go very soft, and the topping starts to melt after a little while.
ENJOY!! I certainly did!!

Have a great day lovelies!

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