Once slice of this truly epic raw cake and you'll never go back to baking again! I was really impressed with how this came out. It was a birthday cake for my beloved, so I really wanted to go all out and make it unforgettable. It's colourful, sweet, delicious and really quite a fun project to make. I can't wait to try it again with different fruit, but there's nothing quite like the delectable combination of zesty orange and dark chocolate. Trust me, you'll be licking the spoon... a lot!
1 + ½ cups raw nuts (I used walnuts, almonds and macadamias)
1 + ½ cups dates
½ cup raw cacao powder
Dark chocolate mousse layer
1 ½ cups cashews (soaked overnight, or for at least 6 hours)
1 tsp vanilla bean paste
½ cup cacao powder
⅓ cup liquid coconut oil
½ cup medjool dates
⅓ cup water
Orange cream layer
1 cup cashews (soaked overnight, or for at least 6 hours)
¼ cup raw agave syrup
1 tsp vanilla bean paste
½ cup liquid coconut oil
2 tbsp coconut butter (or 1/2 cup coconut flakes, pulsed)
Juice of 2 oranges
Zest of 2 oranges
4 drops orange essential oil (I must confess, I cheated and used a splash of Contreau in this recipe! It was a birthday cake, after all, so I thought we could be a little naughty! If you don't mind your cake not being fully raw, I highly recommend it!)
2 large tablespoons of liquid coconut oil
3 large tablespoons of cacao powder
3 Tbsp raw agave syrup
2-3 drops orange essential oil
Orange peel curls, roughly chopped raw chocolate and dates (to decorate)
To make the crust, process the nuts, dates and cacao until they stick together. Press into the bottom of a spring form pan and place in the freezer.
To make the dark chocolate mousse layer, blend all ingredients in a food processor until very smooth. Add as little water as possible to keep your mousse thick and creamy. Now spread the mousse onto your crust and return to the freezer for approx. 3-4 hours until frozen solid. It is important that this layer be firm before you pour over the orange layer in order to get clear definition between the layers.
To make the orange cream layer, place the cashews, syrup, vanilla, coconut oil and orange juice into a blender and blend until smooth. Add in the coconut butter and orange zest and blend again until combined. Taste the mixture and add in the orange oil (or Contreau!) a drop at a time until you have reached your desired level of orangey-ness. Blend again to combine. Pour the mixture over the top of the chocolate mousse layer, and place into the freezer again to harden for approx. 3-4 hours until frozen solid.
Finally, it's time to decorate your cake. Melt the coconut oil in a saucepan on a very low heat so you don't overheat the oil. Stir in the cacao powder and syrup until combined. Add the orange oil and stir to combine. Remove the cake from the tin, and pour the chocolate mixture slowly over, allowing it to drizzle down the sides of the cake. Sprinkle some curls of orange peel, roughly chopped dates and raw chocolate chunks over the top and voila!
Place in the freezer for 10 minutes to harden.