Dark Chocolate Raspberry Layer Cake

Makes one 4 layer 6-inch cake

 

Ingredients:

 

2 6-inch cake pans

 

Cake:

 

1 1/2 cups gluten-free all-purpose flour

1/4 cup unsweetened cocoa powder

1 1/2 tsp baking soda

1 tsp baking powder

1/2 tsp sea salt

1 1/4 cups packed soft Medjool dates, pitted, soaked in filtered water for 30 minutes and drained before using

1/4 cup organic almond butter

2 cups filtered water

2 Tbsp apple cider vinegar

 

 

Raspberry Filling:

 

3/4 cup Driscoll's fresh organic raspberries

2 tsp maple syrup

pinch sea salt

 

 

Frosting:

 

1 1/4 cups mashed sweet potatoes

1/2 cup maple syrup

1/3 cup organic almond butter

1/4 cup filtered water (or as needed)

1/2 cup unsweetened cocoa powder

1/4 tsp sea salt

 

 

Topping:

 

1 cup Driscoll's fresh organic raspberries

 

 

Directions:

Adjust the oven rack to the middle position and preheat to 375F.

Grease two 6-inch circular cake pans and place parchment paper on the bottom of each.

In a large basin, thoroughly mix flour, cocoa powder, baking soda, baking powder, and sea salt.

In a blender, combine the dates, water, and almond butter. Blend until smooth. Transfer the blended mixture to the flour mixture and stir until well combined. Add the cider vinegar and whisk until bubbles appear.

After filling the prepared pans with cake batter, bake them.

 

A toothpick inserted into the centre of the cake should come out almost clean after 25 to 30 minutes of baking.  Remove from oven, let cool completely, and then carefully remove from the mold onto two plates. Cakes may be made into four layers by cutting them in half horizontally. Set aside.

To make the raspberry filling, mix all the ingredients together in a bowl with a fork until the raspberries are jam-like in consistency.  Set aside.

 

To prepare the frosting, put all the ingredients in a blender and process until smooth. You may add a few Tbsp more water if you believe the frosting is a bit too thick, as yams can vary in moisture content.  Put aside.

 

To assemble, put one layer of cake on a plate and cover it with a thin coating of icing.  After that, cover it with a small amount of the raspberry filling, being sure to keep it in the middle of the cake and no closer than 1/4 inch from the sides. After putting the second cake layer on top of the first, cover it with extra frosting and berries, much like the final layer.  Continue with a second layer, and then place the final slice of cake on top.  Cover the cake's top and sides with the leftover icing.

Arrange the fresh raspberries on top of the cake.

Present!