Wednesday, 18 June 2014

#WIAW - Cashew Chocolate Mousse Layer Cake

I posted this picture a couple weeks back on Instagram, and I received a lot of recipe requests. I can't take any credit for this one, because the recipe came from Brendan Brazier's Thrive Energy Cookbook. But I can tell you that it was delicious and share the details.

My sister-in-law Kelly had requested that I make her something nutritious and delicious for her birthday this year. And I immediately thought of this cake. I had been coveting this dessert since I got my copy of Brendan's Book in February, but I don't often have an excuse to make a full cake. The rest of the family was kind of skeptical about it. (*A vegan cake made primarily with avocados and nuts...this is going to be gross*). But it was actually extremely delicious! Even I was impressed with how well it came out.

It was really easy to put together. You basically just stick everything in a food processor and layer accordingly. The most difficult part was stocking all of the ingredients - I don't usually have a pantry full of 3 different kinds of nuts, dates, cacao nibs, and cacao powder (*although perhaps I should...*).

Cashew Chocolate Mousse Layer Cake
Tools Required: Food Processor

1 cup cashews
1 cup pecans
3 tbsp cacao nibs
1/4 cup cacao power
3 tbsp vegan chocolate chips
1 Medjool Dates (pitted, chopped, and soaked)
1 tsp vanilla
3 tbsp maple syrup
2 tbsp coconut oil

Cashew Cake Layer:
1 cup raw cashews soaked for at least 6 hours
1/2 cup hazelnuts soaked for at least 6 hours
1 tbsp fresh lemon juice
1 tsp vanilla
1/2 cup coconut oil
1/2 cup of maple syrup

Mousse Layer
3 small avocados pitted and peeled (firm is better, not too ripe)
1/2 cup cacao powder
2 tbsp almond butter
1/2 cup maple syrup
1 tbsp vanilla
1 tsp sea salt
3 tbsp coconut oil (melted)
3/4 cup vegan chocolate chips

Chocolate Sauce (to garnish)
1 cup cacao powder
1/2 cup coconut oil
1/2 tsp sea salt
1/2 cup maple syrup
3 tbsp water

1. For the Crust, in the food processor, process the cashews and pecans, cacao nibs, cacao powder, and chocolate chips until finely ground. Add the dates, vanilla, salt, maple syrups, and coconut oil. Process until sticky to the touch. Press firmly into the bottom of a lightly greased springfoam pan.
2. For the Cake, blend the cashews and hazelnuts. Add remaining ingredients and process until desired consistency is reached (approx 3-5 minutes). Scoop the mixture over the crust and smooth out the top. Cover with plastic wrap and place in the freezer for 30 minutes or until firm.
3. For the mouse layer, combine avocados, cacao power, almond butter, maple syrup, vanilla, and salt in a clean food processor. Add the coconut oil and chocolate chips while processor is running. Blend until creamy. Spread this mixture over the Cake layer and refrigerate for 1hour.
4. For the Chocolate Sauce, blend all ingredients in a blender, until smooth
5. Carefully remove the sides of pan and drizzle the chocolate sauce over over the cake.
6. Garnish however you like. I used Brookside Dark Chocolate Acia and Blueberries for the boarder (which I suppose technically means it is no longer vegan) and put a mint sprig in the center.

Hope you guys enjoy!
Love Your Favourite Darwinian Fail,