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Chocolate Cake with Ganache Frosting

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Tonight,  Bob and I got busy in the kitchen again.  Except, this dessert was far too easy to make!  It took longer to do the dishes than it did to make the cake!   I encourage you to give this rich chocolate dessert a try.  It is sure to satisfy that sweet tooth!  This cake is gluten and dairy free.

Chocolate Cake Ingredients: Yield:  A 6-inch cake

  • 3 cups raw walnuts (soaked & dehydrated)
  • 1/8 tsp sea salt
  • 16 pitted medjool dates
  • 2/3 cup cocoa powder or raw cacao powder
  • 1 tsp vanilla extract
  • 2 tsp filtered water
  • 1/3 cup chocolate ganache (below)
  • Unsweetened shredded dried coconut (optional)
  • Fresh raspberries (optional)


  1. Place the walnuts and salt in a food processor fitted with the S-blade process until finely ground.
  2. Add the dates and process until the mixture begins to stick together.
  3. Add the cocoa powder and vanilla extract and process until the powder is incorporated.
  4. Add the water and process briefly.
  5. Line a 6-inch cake pan with a parchment-paper round
  6. Pour the chocolate mixture into the pan and distribute it evenly.
  7. Press down with your hand to compact.

Chocolate Ganache Ingredients:

Yield: 1 cup

  • 3/4 cup dark agave syrup or maple syrup
  • 3/4 cup cocoa powder or raw cacao powder
  • 1/3 cup virgin coconut oil, melted
  • 1/8 tsp plus a pinch salt


  1. Place all of the ingredients in a blender and process until smooth.
  2. Stop occasionally to scrape down the sides of the blender jar with a rubber spatula.

To Serve

  1. Run a knife around the edge of the pan to loosen the cake.
  2. Place a serving plate upside down on top of the cake pan.
  3. Invert, then lift the pan off.
  4. Remove the parchment round.
  5. Using a small offset spatula, frost with the chocolate ganache.
  6. Allow some of the ganache to drizzle down the sides of the cake.
  7. Chill in the refrigerator for at least 30 minutes before serving.
  8. Garnish each serving with dried coconut and/or fresh raspberries, if desired.

Recipe brought to you by Jennifer Cornbleet.

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19 thoughts on “Chocolate Cake with Ganache Frosting

  1. Tamara Levi says:

    Thank you ! This was a absolutely delicious cake and a very easy recipe. For a creamer frosting , I added equal parts Almond Butter ( 1 Cup) to Agave syrup ( 1 Cup ), then added Cacao powder ( 1/3 Cup ) . Mix until creamy and smooth , then spread on cake above. Thank you so much my whole family enjoyed it and could not believe it was RAW. !!! Thank you for kindly sharing your recipes and ideas . It is very much appreciated . Well being and good heath is something we should all be willing to share .

    • amie-sue says:

      Tamara – so good to hear from you! Don’t you just love that with raw recipes, you can really play around with them! I LOVE raw. You modifications sound lovely and I will try it for sure. Thank you for sharing with us. It is just heaven to me when people eat raw dishes and have no idea that it is raw and healthy! hehe We are so sneaky that way. Have a blessed weekend! amie sue

  2. Josh SM says:

    Hey There,

    I saw another raw cake recipe that recommended soaking the walnuts prior. What difference would it make in texture foor the cake? Just more moist?


    • amie-sue says:

      Yes, it can make it more moist. IF the nuts are wet when you go to grind them in recipes, you can’t get them fine enough so it depends on the texture that you are going after. Sometimes I use soaked nuts and sometimes in my recipes they are soaked and dehydrated…just depends on what the over achievement is.

  3. Josh SM says:

    I saw you soaked the walnuts for your chocolate banana tart… why not soak them for the cake?

    • amie-sue says:

      Hi Josh, I didn’t soak and use them wet in this recipe because I wanted them ground to a finer powder, which you can’t get with wet, soaked nuts. Though it would be best to soak and dehydrate them, then use them for better digestion. Good question!

  4. Kathy says:

    I made this recipe and I love it. I am going to try to fancy it up like you someday , until then , I just love cutting it up and enjoying it with my coffee. This frosting is my new best friend. I even mix it with my plain Greek yogurt and toss it in the freezer till it starts to freeze. It tastes just like chocolate ice cream.

    • amie-sue says:

      Ummm, that sounds delicious… thanks for making my stomach growl. lol :) Have a great week Kathy. amie sue

  5. Ana says:

    Hi Amie-Sue, this cake is another winner! my husband loved it!

  6. Ana says:

    Hi Amie-Sue, I will let you know how my other raw “baking” adventures are going, we are now planning another cake for the weekend as this one is long gone, too yummy!

    Thank you again for your wonderful website, recipes and inspiration.

    • amie-sue says:

      Your welcome Ana! It sounds like your going to have some fun in the kitchen… I shall be waiting to hear how it goes. Have a blessed week! amie sue

  7. rebeccacharlotte says:

    Wow! thanks so much for your raw gastronomy efforts, this is the best raw food site ever!!! I`ve made this cake twice now and the ganache, mixture with brandy makes an even richer and sexy addition!!! I also but raw chocolate nibs cocoa beans, raw chocolate butter, dehydrated cherries and a mixture of nuts into the batter too. Rich is an understatement, but perfect for a healthy birthday cake. So thanks Amie Sue xxx Take care Rebeccacharlotte

    • amie-sue says:

      Thank you Rebeccacharlotte,

      I appreciate that you took time to share your creation and experience in the kitchen AND for all the kind words. It all sounds so delightful and is making me hungry. lol Have a wonderful day, amie sue

  8. Jane says:

    I made this this cake for a birthday celebration. It was fabulous! My first raw cake and everyone loved it. The ganache will always be the icing I make in future, nothing else will ever do, ever again. It is absolutely scrumptious: rich, chocolatey and the perfect texture. Thanks Amie Sue!

    • amie-sue says:

      This is so wonderful to hear Jane… thank you so much for sharing this with me. I hope that you are inspired to try some other raw recipes. If so, please keep in touch. Blessings, amie sue

  9. melissa nikolai says:

    Amie Sue, you are a talented genius. I am learning so much about raw food “cooking” through your recipes.

    In your picture of this cake, which looks amazing by the way, did yoy do a double layer or is it just one? (hard to tell) I ask because I only have an 8 inch cake pan, not a 6 inch, so I’m wondering if the cake will turn out very thin, more like a brownie, in which case it might be good to make a double layer (assuming I have 6 cups of walnuts$$), but can the cake hold up as a double layer?

    And, if so, would you put a different flavor layer of frosting in the middle, such as the one the other gal shared, with the almond butter/agave/cacoa mixture? Or would you do a buttercream? I was envisioning a coconut creme ‘whipped cream’ on the side if it were a single layer cake, not sure how that will taste with a different layer of frosting in the middle….I am a bit nervous to just jump in and experiment because I will be making this for a friend’s birthday and I want to get it right the first time, I just won’t have time for a practice run. I appreciate your extra guidance on my detailed questions. Thank you for being such a gift to the planet!

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