Raw Chocolate Ganache Cake
Serves: 16-18
I used a 6" cake tin, and my cake was 3" tall. A super rich raw chocolate ganache cake with avocado buttercream filling, that's perfect served with raspberries, strawberries and whipped coconut cream.
Raw chocolate cake
  • 1½ medium sized apples (peeled, cored and blended)
  • ¾ cup (190ml) Grade A robust maple syrup
  • 1 tsp vanilla bean paste
  • Pinch of Himalayan or coarse sea salt
  • ¾ cup (75g) cacao powder
  • 70g walnuts
  • 1½ cups (175g) coconut flour
  • ⅓ cup + 2 Tbsp (100ml) almond milk
Chocolate avocado buttercream
Chocolate ganache
Raw chocolate cake
  1. Process the walnuts in a food processor until they turn into a fine flour before removing to a separate bowl.
  2. Add the apple, maple syrup, cacao, almond milk, vanilla and salt and process to combine.
  3. Add the walnuts and coconut flour and pulse until you have a moist, crumbly mixture that should stick together when squeezed between your fingers.
  4. Lightly grease a cake tin with coconut oil and fill two small, flat cake tins with the mixture. Gently press the mixture into the pan, and the edges with the back of a spoon, taking caring not too be overly firm or you'll end up with a very dense cake.
  5. Place in the fridge to firm up for half an hour whilst you make the buttercream.
Chocolate avocado buttercream
  1. Place all of the ingredients in a blender and blend until smooth and creamy.
  2. Transfer to a bowl for 30 minutes in the fridge with the cake.
  3. Please note, the buttercream will develop in flavour over time, and can taste quite strongly of avocado straight from the blender!
Chocolate ganache
  1. Place all of the ingredients in a blender and blend until smooth, scraping down the sides of the blender jar if necessary.
Assembling the cake
  1. Remove the cakes from the tins and place on a flat surface.
  2. Cover one layer with the avocado buttercream (make sure you leave a few large spoonfuls to crumb coat the outside, before sandwiching the two layers of cake together.
  3. Coat the outside of the cake with a flat knife in a thin layer of avocado buttercream to fill in any cracks, and to create a smoother surface for the ganache.
  4. Use a large, flat knife to cover the cake in the chocolate ganache.
  5. Leave the cake in the fridge for the flavours to develop for about 4-5 hours before eating. (It tastes even better the next day!)
  6. Serve with fresh berries (I like strawberries and raspberries) and whipped coconut vanilla cream.
This is a very rich cake, so you will only need a small slice to feel satisfied. In fact, this cake lasted me for 10 days in a cake tin!
Recipe by Rawberry Fields at http://rawberryfields.co.uk/2016/07/raw-chocolate-ganache-cake/