For over a week now we've been celebrating Baby Zand's 2nd birthday. Her wish for her birthday was chocolate. So I delivered! We had chocolate almond butter raspberry chia jam cups (that's a long name for something so delicious!), and banana chocolate chip muffins, and chocolate pancakes, and this super creamy raw raspberry chocolate cake. The recipe is inspired by the gorgeous Buffy over at Be Goods Organics. I have modified it slightly to leave out the coconut because my husband Arman despises everything coconut. I thought for his daughter's birthday he should be able to enjoy the birthday cake, too :-)
What I love about all these raw chocolate recipes is that I don't even feel bad about Baby Zand having them. Usually parents want to give their kids a big birthday cake, but at the same time continuously say "don't have too much, it's bad for you". What screwed up mixed signals does this send to our children?!? I want Baby Zand to eat as much as her heart pleases until she puts down her fork, and says she is done. Children have an amazing innate ability to know exactly when they have had enough food, and to stop themselves. We don't need to teach them this. Actually worse, we as parents often screw this gift up by telling them about calories, and sugar, and how we get fat. Give your kids good food, and they will eat, and stop when they are done. It's as simple as that, but of course also so difficult to hold back when they are asking for the fourth banana of the day. I will write about this all in more depth soon, because I think it's such a huge topic parents struggle with. But for now let me tell you how much I loved Baby Zand helping me make all these raw chocolate concoctions licking spoons and fingers, and having the time of her little life.
So here we go with the most delicious, creamy chocolate raspberry cake ever!
Preparation time: 30 minutes
Setting time: overnight
Makes 12 servings:
For the crust:
- 1 cup raw almonds
- 2/3 cups Medjool dates
- 2 Tbsp raw cacao powder
- 1 Tbsp melted raw cacao butter
- 1 tsp vanilla extract (make your own here!)
- pinch of sea salt
For the filling:
- 2 1/4 cups raw cashew nuts, soaked for at least 2 hours in water
- 2 1/2 cups frozen raspberries
- 1/3 cup maple syrup or raw honey
- 1/2 cup raw cacao powder
- 1 1/2 Tbsp vanilla extract
- pinch of sea salt
- 3/4 cups melted raw cacao butter
For the topping:
- handful of fresh raspberries
- 1/4 cup raw cacao powder
- 1/4 cup melted raw cacao butter
- 2 Tbsp maple syrup or raw honey
Start with a 20cm/ 8 inch springform cake pan, flip the bottom so the raised side faces up, and tighten the pan. Rub with a little bit of virgin coconut oil and place to the side.
Next, melt your cacao butter in a warm water bath. I repeat this every time we work with raw chocolate, but it's messy and you have to be careful not to let any water splash into the melting cacao butter, it will ruin it. Really think about investing in a Thermomix - it makes working with chocolate so much easier :-). So set yourself up with a pot with water, then a bowl (glass is best) that fits on top of the pot. Heat the water in the pot first, it does not need to boil. Then take the pot off the stove, place the glass bowl on top with the raw cacao butter. Stir often, letting it slowly melt. This will take around 15 minutes. If you have a Thermomix, you can skip this entire step. Just throw the cacao butter in there for 10 minutes at 37 C/ F at spoon speed, and let it melt away.
Once your cacao butter is melted, make the crust by combining all the crust ingredients in a food processor. Process until a crumbly dough has formed just like breadcrumbs. When you pinch it with your fingertips, you want it to stick together. If not add a splash of water.
Fill the crust dough into the springform pan, and using your flat hand, press it down into the pan evenly. Then place in fridge until the filling is done.
For the filling, drain the cashew nuts and rinse them well. Then add to food processor.
Rinse the frozen raspberries under running water for about 20 seconds, then add to food processor, too.
Add all the other ingredients except for the cacao butter, and process on high for about 2 minutes until the cashew nuts are completely broken down into a silky smooth filling. You may have to stop the food processor in between to scrape down the sides, and then continue running it.
Finally, add the cacao butter and process for another 30 seconds until creamy.
Fill into the crust, and place in fridge.
Whisk up the chocolate drizzle by combining the cacao powder, cacao butter, and maple syrup in the food processor, and process for 30 seconds. Then using a small spoon, drizzle it over the cake. Return to fridge to let the cake set overnight.
When you are ready to serve it, run a sharp knife under hot water and dry it off. Run it along the sides of the cake pan all the way around. Then loosen the belt, and wiggle the cake out. Use the knife to run it underneath the crust along the raised bottom, and loosen the cake from the form. It should then just slide off on to a plate.
Garnish with fresh raspberries and serve. This cake will keep in the fridge for up to 1 week if you can resist it!
Happy Birthday Baby Zand!