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Chocolate Cake with Strawberry Apricot Jam

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I have posted this recipe before but I made a slight tweak to it today, so I decided to post it as a new posting so you don’t miss out on a new idea.  The possibilities are rather endless as to what you can do to this recipe.  I added a layer of a strawberry/apricot jam in the center.  I made this for our 4th of July family picnic and it was a winner!  But be warned, it is very rich so a little bit goes a long way.

Ingredients:

Cake:

  • 3 cups raw walnuts, soaked and 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
  • Fresh raspberries

Ganache:

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

Strawberry Apricot Jam:

  • 1 cup dried apricots
  • 1 cup fresh strawberries, diced

Preparation:

Cake:

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

Ganache:

  1. Place the sweetener, cacao powder, coconut oil and salt in a blender and process until smooth.
  2. Stop occasionally to scrape down the sides of the blender jar with a rubber spatula.

Jam:

  1. Blend in food processor combine the apricots and strawberries until well-mixed. Set aside.

To Assemble:

  1. You can use any shape pan as you wish.  This time I used a pan that made tiny little cakes.
  2. Place 1/3rd of the batter in the pan.
  3. Place approximately 1 Tbsp of “jam” and spread to cover the chocolate cake layer.
  4. Add the remaining chocolate cake “batter” to the top.
  5. Chill for approx. 1 hour,  I made this ahead of time so it chilled overnight.
  6. I popped the little square cakes out and poured the frosting over the top, allowing it to drizzle down the sides at its own will. :)
  7. I garnished it with a fanned strawberry.  YUMMMMY!


Base cake recipe brought to you by Jennifer Cornbleet and tweaked by Amie Sue :)

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4 thoughts on “Chocolate Cake with Strawberry Apricot Jam

  1. Amie-Sue!

    Oh wow this is incredible! The jam in the middle really put it over the top and cut the rich taste. I don’t know if this is good or bad – lol not so rich means I eat more.

    I cut the recipe in half and for the jam, only used strawberries adding 3 dates and 1 tbsp of psyllium husk to make it gel. I didn’t have apricots, but wish now I’d used goji berries.

    I used your beyond incredible chocolate ganache that I had leftover when I made the doughnuts (it holds for over a month in the fridge in a glass mason jar). That stuff should be illegal it’s so good.

    I break raw on occasion to eat vegan cupcakes but this recipe will help me not do that anymore. Ok, fine, at least not as often.

    You’re a whiz Amie-Sue bear!

    Vanessa

    • amie-sue says:

      I love it Vanessa. You have been busy in the kitchen! hehe thank you for sharing about your adventures, you are an inspiration to us all! Bless you, and keep having fun! amie sue

  2. ben says:

    I’m trying this recipe this weekend. Thanks, Amie-Sue.

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