Raw Chocolate Decadence Cake (5 Layers)

Many of you are aware of how much I have been loving the recipes from Heather Pace’s e-book, The Ultimate Raw Ice Cream Cake. I’ve also been digging Jennifer Cornbleet’s latest paperback book, Raw for Dessert. Both raw dessert recipe books are fabulous!  The recipes are simple, beautiful, and super delicious! Oh, and they are raw and healthy too!!!

So, in my typical fashion, I always like to take loved recipes and slightly change them, kick-em up a notch with super foods, or combine them with other recipes. In this instance I did all three. The end result was this deliciously rich, chocolaty, creamy dessert that you can’t help but eat more and more…it’s just about gone!

I originally created this dessert with my Mother’s birthday in mind. I wanted to make something we could all enjoy, but provide her with the very first large piece – which I did, for her birthday!

I can’t give you the recipe details, but I can give you some of the basics. You’ll have to pick up the books for yourself, or improvise based on the type of recipes used. Enjoy!

Layer 1A:
Chocolate Cake, page 74 of Jennifer Cornbleet’s Raw for Dessert.
I only used half the recipe. I also added some raw Mesquite powder, and some raw Vanilla bean powder in addition to the Vanilla extract.

Press into glass square pan, and set aside.

Layer 1B:
2 bananas – peeled and sliced semi-thick.

Evenly layer banana slices on top of chocolate cake. Set aside.

Layer 2:
Chocolate Ganache, page 26 of Jennifer Cornbleet’s Raw for Dessert.
I used Maple syrup instead of Agave, and added some raw Mesquite Powder. I also added a couple of drops of chocolate flavored SweetLeaf liquid stevia, and some Vanilla extract. I used the full batch.

Pour over bananas and cake, and spread evenly. Cover with saran wrap and freeze.

Layer 3A:
Brownie Chunks, Heather Pace’s The Ultimate Raw Ice Cream Cake.
I used a full cup of pecans, and 4T of the raw cacao powder, as well as added raw Mesquite powder, and raw Vanilla bean powder.

Press over top of Chocolate Ganache layer.

Layer 3B:
1 1/2 cups pitted and stemmed cherries (sliced thin)
3/4 cup vegan carob chips

Evenly layer cherry slices and carob chips over top of Brownie Chunks layer. Cover with saran wrap and place back in the freezer.

Layer 4:
Chocolate Ice Cream, Heather Pace’s The Ultimate Raw Ice Cream Cake.
I used raw Sunflower Lecithin which is more of a thick, sticky liquid instead of the Soy Lecithin powder. I replaced the cacao butter with more coconut oil (same measurement). I made the full batch, but reduced what was actually used by about 1 cups worth.

Take prepared ice cream batter and pour evenly over top of cherry and carob chip layer. Cover and place back in freezer until ice cream is solid. This will take the most time, so maybe wait about 5 hours for best results.

Layer 5 (final layer):
Vanilla Cashew Cream, page 18 of Jennifer Cornbleet’s Raw for Dessert.
I did not soak the nuts, but did use agave instead of maple. I used the Vanilla extract, and I added about 1-2T of liquid raw coconut oil.

Pour thick mixture over top of ice cream layer and spread evenly. Garnish with raw cacao nibs. Cover and freeze until cream is set. It’s now ready to serve!

You can eat as is, or you can drizzle raw chocolate sauce, or raw caramel sauce, maybe even some cuts of fresh fruit or super foods. Your choice. This cake is so good, you’ll want to keep eating it until it’s all gone!

To learn more about Heather Pace, or to purchase her e-book, visit Heather at Sweetly Raw (http://www.sweetlyraw.com/). Enjoy!

To purchase Jennifer Cornbleet’s book or to learn more about her, visit her site at Learn Raw Food (http://www.learnrawfood.com/).

6 thoughts on “Raw Chocolate Decadence Cake (5 Layers)

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