Saturday, November 19, 2011

Raspberry Ganache Fudge Cake

Raw carob powder can be used in place of the raw cacao in this recipe for a caffiene free variety.  It has a malty flavor.  Delicious!!!  I've made this as a birthday cake several times now and birthday candles sink nicely into it.

Fudge Cake

3 cups dry raw walnuts
2/3 cup unsweetened raw cacao or carob powder
1/4 tsp sea salt
1 cup pitted Medjool dates (12-13)

Combine the walnuts, cacao powder and sea salt in the food processor and pulse until coarsely mixed.  Avoid overprocessing.  Add the dates and pulse until mixed well.  Shape into 2 stackable cakes of desired shape and set aside.


1/3 cup semi-soft pitted Medjool dates (5-6)
1/4 cup raw agave syrup
1/2 cup ripe avocado flesh (from about 1 medium avocado)
1/3 cup cacao powder

Combine the dates and agave syrup in the food processor and process until smooth.  Add the avocado and process until smooth.  Add the cacao powder and process until smooth again.


1/2 cup fresh raspberries

Frost the top of one of the cakes with half the frosting and top with the raspberries.  Stack the second cake on top and frost the top and side.  Decorate with more fresh raspberries and sprinkle some cacao nibs on top.  Serve immediately, or place in the refrigerator for a couple hours to firm up.  The cake on its own will keep in the fridge for several weeks.  The frosting will keep separately in teh fridge for one week.  The assembled cake will keep in the fridge for 2-3 days. 

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