Triple layered chocolate cake

Triple. Layers. Of CHOCOLATE goodness.

triple layered chocolate cakeWe’ve really done it this time. Our chocolate craving was so BIG that we masterpieced this dessert which essentially is chocolate layer on chocolate layer on chocolate layer. Ya-hum! There are three textures and three flavors in this cake. Basically each layer is made with different ingredients and spices and the only ingredient they all have in common is raw cocoa powder.Β 

The base is a crumbly nutty cocoa and almond mixture. This is topped with a soft, creamy and super rich vanilla chocolate mousse. All is covered with a thin crisp spiced up chocolate layer.

Yes, we know. It sounds like the mother of all indulgence, and really IT IS! But it’s also healthy and good for you. It’s juts nuts and honey, a bit of dry fruits, avocado (go with us on this one) and cocoa powder, as well as a bit of cocoa butter. Healthy as it may be, it does not mean we should eat gazillions of it all in one sitting. Even though the monounsaturated fats in this cake are good for us and we definitely need them for a healthy diet (nuts and avocado provide us with key essential fatty acids), they are in effect still fats and we should mind our daily intake.

triple layered chocolate cakeTo make the nutty base we used:

1.5 cups almonds, ground 
1 TBSP date paste*
1.5 TBSP raw cocoa powder 
2 TBSP raw honey/maple syrup

We added them all to a mixer/blender/chopper and pulsed for few seconds until the almonds were crumbled, but not too finely. We scooped and pressed the mix to the chosen pie shape and placed it in the fridge.

For the mousse layer (this is where the avocado works it’s magic!) we used:

1 big ripe avocado 
4 TBSP raw honey/maple syrup 
1/4 tsp vanilla bean extract
4 TBSP raw cocoa powder
1 TBSP lemon juice

We scooped the avocado flesh and added it to a blender together with the rest of the ingredients. We pulsed for about 1 minute, until it transformed into a thick, rich and smooth cream which we added on top of the cake base and placed again in the fridge.

To make the thin, crisp chili chocolate layer, we used (and strongly recommend) raw cocoa butter. It’s the cold pressed natural fat from the cocoa bean, unprocessed. It really makes all the difference in the world, both in the texture of the finished chocolate and in taste. This is how ours looks like (quite solid at room temperature):

cocoa butterTo make the third chocolate layer we used:

1 TBSP raw honey/maple syrup
2 TBSP cocoa butter 
1.5 TBSP raw cocoa powder 
1/4 tsp cayenne pepper

We placed the honey in a heat proof bowl, on top of a pot of boiling water. We let the honey ‘melt’ a bit, until it became thinner, then added the cocoa butter and melted it the same way, on top of boiling water, stirring every now and then with a wooden spoon, to thoroughly mix it with the honey. Once the cocoa butter was completely melted, we added the cocoa powder and the cayenne pepper and stirred until equally blended throughout. We took the bowl off heat and continued to gently mix for 4-5 minutes. Once the temperature was lowered, we added it on top of the chocolate mousse and returned it to the fridge. In about 15-20 minutes it is ready to be served.

triple layered chocolate cakeEnjoy!!

C.

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