Chocolate Fudge Layer Cake w/Raspberry Filling

I made this cake for W's birthday last year. It came out super fabulous! I am not sure where this recipe came from, so I apologize. I think it was  a combination of 2-3 recipes and has been modified.

It was an awesome cake. Rich and chocolaty!! Ooooh! I LOVE CHOCOLATE!!!!! My friends had never eaten raw desserts before and were literally moaning when they ate it. They even begged to take a piece home to have the next day.



Chocolate Fudge Layer Cake w/Raspberry Filling

Ingredients
For the Fudge Cake:

 1 1/2  cup walnuts,raw, unsoaked
  1/3  cup raw cacao powder or unsweetened cocoa powder
  10  dates, pitted - medjool, unsoaked
  pinch  of sea salt
  1/2  tsp vanilla extract
  2  tsp  filtered water
 Organic Shredded, unsweetened Coconut flakes
* For the layer cake, double the Cake recipe above.

For the Raspberry Filling:
1c fresh or frozen raspberries. Thaw and drain.
1/4  cup medjool dates, pitted and soaked
1ripe banana, thinly sliced(optional)

For the Chocolate Frosting:
1/4  cup maple syrup (or your fav sweetener)
1/2  tsp vanilla extract
3/4  cup mashed avocados
5 medjool dates, pitted
1/4  cup plus 2T unsweetened cacao powder or carob powder
* For the layer cake, double the Cake recipe above.

Instructions
For the Cake:

1. Place the walnuts, cacao powder and salt in food processor with S-blade until ground. 
2. Add dates, (pulse until well mixed). 
3. Add extract.
4. Process until mixture begins to stick together.  
5. Add water and process briefly.
6. Sprinkle  bottom of a 5 - 6" round dish with shredded coconut. (For layer cake you will need two of these.) Spread cake mixture into bottom of each round dish, or form into stackable cakes. Use spatula around edges to carefully compact sides of cake.  Place in freezer to firm while preparing frosting and filling.

Note: For a single layer, you can serve a dollop of raspberry filling with each slice of cake

For the Filling:

1. Place ingredients in high speed blender or processor. 
2. Process until smooth. Will keep in refrigerator for 3 days.

For the Chocolate Frosting:
Place dates, agave and extract in food processor process until very smooth.

1. Add avocado and and process until creamy.  
2. Add cacao powder and process until smooth. 
3. Stop and scrape occasionally with rubber spatula. Add water, if needed, and process briefly. (Keeps for 3 days in refrigerator or 2 wks in freezer.)   

To Serve:

1. Take cake pans from freezer and set one in sink of shallow HOT water just until bottom starts to separate from pan. 
2. Use dull knife to carefully scrap around side of cake and gently release from pan.  Place first cake plate  (coconut covered side up) and cover with raspberry filling. Top with sliced banana, if using.

1. Release 2nd cake from pan and set carefully on top of raspberry filling.
2. Frost cake with Chocolate Frosting mixture. 
3. Decorate with a dollop of raspberry filling and fresh raspberries. Sprinkle with shredded coconut or chopped nuts.Refrigerate, to firm, but bring to room temperature before serving.

This picture (to left) was my second attempt at this cake, with some modifications. This second recipe is a little more gourmet and equally  yummy. Click HERE for the modified version.

*There are lots of options with this recipe. Get creative. Skip the raspberry and use a nut butter filling. I am thinking some ground hazelnut  mixed into the cake or icing mixture might add a nice flavor?

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