Chocolate Cake with Ganache Frosting
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)
Preparation:
- Place the walnuts and salt in a food processor fitted with the S-blade process until finely ground.
- Add the dates and process until the mixture begins to stick together.
- Add the cocoa powder and vanilla extract and process until the powder is incorporated.
- Add the water and process briefly.
- Line a 6-inch cake pan with a parchment-paper round
- Pour the chocolate mixture into the pan and distribute it evenly.
- 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
Preparation:
- Place all of the ingredients in a blender and process until smooth.
- Stop occasionally to scrape down the sides of the blender jar with a rubber spatula.
To Serve
- Run a knife around the edge of the pan to loosen the cake.
- Place a serving plate upside down on top of the cake pan.
- Invert, then lift the pan off.
- Remove the parchment round.
- Using a small offset spatula, frost with the chocolate ganache.
- Allow some of the ganache to drizzle down the sides of the cake.
- Chill in the refrigerator for at least 30 minutes before serving.
- Garnish each serving with dried coconut and/or fresh raspberries, if desired.
Recipe brought to you by Jennifer Cornbleet.
Posted on Tuesday, November 23rd, 2010 at 9:17 am. Filed under: Cake / Pies Tags: Dairy Free, Gluten Free, Soy Free, Vegan RSS 2.0 feed.
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 .
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
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?
-Josh
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.
I saw you soaked the walnuts for your chocolate banana tart… why not soak them for the cake?
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!
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.
Ummm, that sounds delicious… thanks for making my stomach growl. lol :) Have a great week Kathy. amie sue