Ugne's Raw Chocolate Peanut and Acai Cake

This beautiful naturally sweet cake is a real after-dinner treat. I made it small as a dessert for two, but it can be cut into four pieces and shared with a party of four. With its rich texture, this decadent and chocolaty cake with a hint of acai is bliss which you must try!

ugne cake 2

 

INGREDIENTS

For the cake

145g gluten free rolled oats

2tbsp coconut oil, melted and cooled

80g dried white mulberries

75g soft dates

30g natural cacao powder

50g juicy raisins

125g smooth Meridian peanut butter

Pinch of fine sea salt

Around 5-6 tbsp of filtered water (see the consistency)

For the ganache

250g soft dates, like Medjool

25g acai berry powder

15g unsweetened cacao powder

Some filtered water

 

METHOD

Firstly, let’s get our cake ready. 

1. In the food processor bowl place the oats together with dried mulberries and blend them on a high speed to flour.

2. Now add dates, raisins, salt and cocoa powder and switch on the food processor. Blend for a minute until all evenly combined. 

3. Lastly add the smooth Meridian peanut butter, cooled coconut oil and 4 table spoons of water.

4. Blend all for a minute, stop the food processor to scrape the sides of the bowl so all ingredients blend evenly and check the consistency by pressing the dough in your hand- it should be rather wet texture, stick together and holds a ball shape without breaking. If the dough looks too dry, add more water.

5. Put a piece of parchment paper on the worktop, tip the dough on it and press together to form a ball. Flatten slightly with a palm of your hand, place another piece of parchment paper on the top and roll out the dough to approximately 3-4mm thickness.

6. Now grab 10cm/4inch cookie cutter and cut out 10 circles. When you cut the circles, transfer them together with the parchment paper on a flat surface in the fridge to set for at least 30 minutes before assembling.

 

Whilst the cake layers are hardening in the fridge, prepare the ganache.

1. In the clean food processor bowl place all ganache ingredients and blend for a few seconds.

2. Then start adding water by adding five table spoons at start, and then keep processing and adding water until you reach thick but yet spreadable consistency.

3. Maybe 10 table spoons or so. Blend again, just don’t forget to scrape the sides of the bowl for all to blend evenly and nice thick chocolate ganache like consistency.

 

Now, it is time to assemble.

Spread ganache over all the circles whilst they still on the baking sheet, don’t forget to leave little bit to cover the whole cake when you've done the layering. But to be honest, if you want to leave the cake ‘naked’ that is fine too!

 

I made my cake out of 10 layers and covered it slightly with ganache, and decorate as your heart desires. I sprinkled mine with acai powder and peanut flour with some crushed nuts and left over mulberry berries.

 

 

ugne cake 1

Check out the rest of Ugne's lovely recipes on her blog!