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Triple Layer Chocolate Cake by Matthew Kenney

Posted in Chips, Crackers, and Snacks on 2010-11-10
Triple Layer Chocolate Cake by Matthew Kenney
Difficulty 5 minutes Serves 6-8
A picture is worth a thousand words, and well the name too!


Ingredients

Wet Ingredients
3 cups date paste
1/2 cup almond milk
1/2 cup maple syrup or agave
5 t vanilla
1/2 cup coconut oil, melted

Dry Ingredients
4 cup almond flour
4 cup hazelnut flour
1 cup coconut powder
1 cup cacao powder
1 tsp sea salt
1/4 cup Irish Moss paste (can be used with wet ingredients or 1/4 cup flax meal with the dry)*optional

Fudge Frosting
2 cups soaked cashews
2 cups almond milk
1/2 cup maple syrup
4 t vanilla extract
1 cup cacao powder
1/4 tsp sea salt
3/4 cup coconut butter, melted
cacao shell (optional)

Directions

Wet Ingredients

   1.
      In a vita mix thoroughly blend all the wet ingredients except for the coconut oil until smooth.
   2.
      Add the coconut oil and continue to blend until well combined.

Cake Batter

   1.
      In a mixer or food processor mix the dry ingredients until thoroughly combined.
   2.
      Slowly add the wet ingredients.
   3.
      It is better to use a standing mixture as this will keep the mixture lighter and more fluffy, but if you do not have a standing mixer it can be done in the food processor if you lightly pulse the wet ingredients in. ( You do not want a dense heavily blended mixture)

Frosting

   1.
      In a vita mix thoroughly blend all the wet ingredients except for the coconut oil until smooth.
   2.
      Then add the coconut oil and continue to blend until well combined and creamy.
   3.
      Place in the refrigerator for 30 min to an hour until slightly firm, but still able to be easily spread.

Assembly

   1.
      Divide cake batter into thirds.
   2.
      Press one layer of batter in a 9 inch spring form pan and alternate with frosting.
   3.
      Refrigerate just before serving and glaze with Cacao shell.
   4.
      Makes one 9 inch cake.