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the raw chef | Decorating & Plating Chocolate Layer Cake
Desserts Homestudy
Triple Chocolate Cake
Makes one 8" cake, 8 portions
Chocolate cake layer
1 cup pecans
2 cups cashew f lour
ź cup oat f lour
1 cup coconut f lour
½ cup maple syrup
2 cups date paste
½ cup Irish moss paste
2 cups cacao powder
2 tablespoons vanilla extract
3 tablespoons lemon juice
ź teaspoon salt
1. Grind pecans in a f ood processor.
2. Combine with all other ingredients in a bowl and mix thoroughly by hand.
3. Split mixture into 3 equal portions.
4. Press the f irst portion into an 8" spring f orm pan or pan with a removable base.
5. Remove f rom the pan and place on a dehydrator sheet, repeating this f or the second and third
portions also.
6. Dehydrate all 3 pieces f or 12 hours at 105° F.
Chocolate mousse layer
2 cups cashews
1 cup water
1½ cups cacao powder
1 cup grated cacao butter
½ cup coconut oil, melted
2 teaspoons vanilla extract
¾ cup agave nectar
1 teaspoon lemon juice
1. Blend the cashews, water, melted cacao butter, vanilla, agave nectar, and lemon juice in a Vita-Mix
until smooth.
2. Add cacao powder and blend again.
Assembly
1. Take the f irst piece of chocolate cake layer and place onto your work surf ace.
2. Spread half the chocolate mousse layer mixture evenly over the cake, stopping just short of the
edges.
3. Place the next cake layer on top of the mousse, pressing down to make the mousse come right to
the edges, f inishing of f any edges with an of f set spatula.
4. Repeat one more time, f inishing with the chocolate cake layer on top.
5. Place into the ref rigerator to set.
Frosting
1½ cups cashew butter
¾ cup agave
1 teaspoon vanilla
2D 3 cup cacao powder
2D 3 cup cacao grated butter, melted
½ cup water
Pinch salt
1. Blend all ingredients in a Vita-Mix until smooth.
2. Allow to f irm to the point where mixture is spreadable.
3. Place a small amount into a piping bag and place in f ridge.
4. Frost the cake evenly all the way around, heating up the of f set spatula in hot water, wiping clean,
and smoothing out.
5. Use piping bag to decorate the edges of the cake.