This was my friend Joey's favorite cake, so I made one for her Birthday. A deep, rich chocolate cake and frosting, with a fabulous raspberry filling. It has a deep, bittersweet chocolatey taste.Here is the ORIGINAL recipe, but for Joey's cake, I cut the recipe in half, and used 2 ramekin dishes for each of the chocolate cake layers. (Coat each dish with coconut oil and sprinkle some shredded coconut in bottom of dish).
Top 1 half with the raspberry filling and sprinkle with shredded coconut. Freeze both halves for 1 -2 hours.(see above)
Using a rubber spatula, scrape around the sides of the 2nd layer (or soak in shallow warm water).
Carefully remove the layer and flip on top of raspberry filling, so you now have 2 cake layers filled with raspberry. Press into place and freeze. (see below)
To remove entire cake from dish, soak bottom of dish in warm water and work with rubber spatula. Turn upside down and flip out onto serving plate.
Using an offset spatula spread frosting on cake and top with some cacao powder, shredded coconut and fresh raspberry. (Refrigerate to set). Let sit at room temperature for a bit before serving.
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6 comments :
My first ever attempt at a raw desert, and I love it - thankyou so much for sharing! I am so impressed to finally find recipes involving ingredients I actually have and use regularly. :)
Thank you so much arwen. I really try to write my recipes in an easy to follow manner. I am so happy that you took a leap of faith and tried something new...and are happy with the outcome!! YAY!!! You made my day!
Thank you! (hey..make sure you enter the GIVEAWAY!)
Blessings!
Hi Barbara,
Where can I find the ingredients?
Thank you,
Kim
Sorry Kim. I didn't re- post the recipe, but if you click on HERE in the second paragraph, it will take you to the original post. ENJOY!
Barbara
I made the chocolate raspberry layer cake yesterday. yummm!!!! I love how fully flavoured raw desserts can be.
Oh, great Erin, so glad you enjoyed it!
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