Raw cacao reishi cake recipe

Raw Cacao Cake Recipe

To celebrate the wonder that is chocolate¬†ūüćꬆand our love of medicinal mushroomsūüćĄ, we asked Ana (Sweet Nourishments) to create a delicious cake¬†incorporating both¬†of these wonderful ingredients… she didn’t let us down.

Utensils

  • Food processor
  • 8‚Äô‚Äô square baking dish (ideally with a¬†removable bottom)
  • Baking paper
  • 2 Pots and bowls (for bain-maries – a bowl over a gently simmering pot)
  • Whisk
  • Spatula
  • Measuring cups
  • Spoons

Ingredients

A day ahead of¬†making the cake…

  • Place 2 tins of full-fat organic coconut milk in the fridge so the cream can separate.
    It is essential to leave about 12 hrs for this process to happen.

Chocolate-almond base

  • 165g almonds
  • 6 Medjool dates
  • 25g 70% dark chocolate (use dairy-free for vegan alternative)
  • 2 tbsp raw cacao powder
  • 1 tbsp coconut oil (at room temperature)
  • Pinch of salt

Chocolate mousse layer

  • 110g cacao butter
  • 5 tbsp raw cacao powder
  • 5 tbsp maple syrup
  • 1‚ĀĄ2 cup coconut milk (separated liquid part from the tin)
  • Pinch of salt

Reishi-coconut layer

  • 240g coconut cream (more solid separated part from the tin)
  • 40g creamed coconut
  • 40g cacao butter
  • 1 tbsp maple syrup
  • 1‚ĀĄ2¬†tbsp coffee¬† (espresso)
  • 1 tsp reishi powder extract
  • 1 tsp vanilla extract

Decoration

  • 4 ‚Äď 5 tbsp cacao nibs

Method

Preparation

  • Remove 240g of coconut cream¬†(the more solid part)¬†from the resting, refrigerated¬†tins.¬† Place in a bowl – set aside.
  • Melt together 40g of cacao butter and 40g of creamed coconut in a bain-marie¬†and leave on the side to get to room temp ‚Äď these two steps are for the coconut reishi layer and it is best to do this first to save waiting time.

Chocolate-almond base

  • Line a¬†baking dish with baking paper.
  • Soak the dates in hot water.
  • While they soak, pulse¬†the almonds into small, coarse pieces¬†in a food processor ¬†(neither chunks nor fine powder, somewhere in the middle).
  • Strain the dates, add to the food processor with the almonds and remaining base layer ingredients.
  • Blend just until a sticky mass forms (check by pressing some of it between your fingers, if it sticks together – you’re grand!)
  • Press the mixture evenly¬†into the lined baking dish, refrigerate while you crack on with the rest…

Chocolate mousse layer

  • Rinse the bowl and the blade of a food processor.
  • Set up another¬†bain-marie: first melt the cacao butter.
  • When melted add in the rest of the chocolate mousse ingredients and whisk until also melted and incorporated.
  • Pour the chocolate mixture over the base and leave it in the fridge to set for just under 1hr. Super easy! Don‚Äôt rush¬†ūüŹÉ

Reishi-coconut layer

  • When your coconut cream and cacao butter mixture has reached room temperature¬†add the coconut cream, coffee, maple syrup, vanilla and reishi into a food processor and blend just until incorporated, then start adding the cacao butter mixture tablespoon by tablespoon (very important! Don’t rush ūüŹÉ) while blending on a slow speed.
  • When incorporated pour the mixture on top of the chocolate layer (make sure it’s set first).

Decoration

  • Sprinkle with cacao nibs and leave in the freezer overnight.

 

  • For serving it is best to remove the cake from the freezer about an hour before it’s needed.
  • Slice up and indulge the flavours!

Oh, and the leftover coconut cream and liquid from tins… don’t forget to minimise waste, you can use this in smoothies or curry ūüėä