CHOCOLATE HAZELNUT CAKE

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Triple Layered Chocolate Hazelnut Cake, almost Raw

If you are thinking that this Chocolate Hazelnut Cake is too much work, please don’t because it only seems that way. And even if it was, the result worth every minute, lol. The main thing is that my daughter loved it, which is very important, because I made it for her birthday. Hazelnuts and chocolate is her favorite combination and I am sure many of you out there love it too. Of course, I have as well.

I know one thing for sure; it is always easier making something even time consuming for our loved ones when we know it is their favorite. However, I wish I could have cut the cake for the photoshoot, but I am sure you understand I couldn’t do that. Luckily, you can clearly see the layers from the outside, as they are inside.

It is creamy and crunchy at the same time with all the yummy flavors melting together. You don’t need a huge piece to satisfy your sweet tooth and completely guilt free! Oh, and there is a bonus! It is full of nutrients that are actually god for you. I am sure you can tell while reading the ingredients.

Well, my daughter like to eat the healthy desserts I make for breakfast, lol. You can too if you like, because they are truly healthy. Altough, this cake is not completely raw, it is very similar to my other raw deserts. Feel free to to check them out on my DESSERTS page, if you wish.

Well, I did my best describing how delicious is this Chocolate Hazelnut Cake. But you will never really know until you try and I hope you will. Thank you for vising and I would love to hear your from you.

CHOCOLATE HAZELNUT CAKE

Triple Layered Chocolate Hazelnut Cake, almost Raw
Prep Time20 mins
Active Time50 mins
Resting Time6 hrs
Total Time7 hrs 10 mins
Course: Dessert
Cuisine: Vegan
Keyword: chocolate, crumb cake, dessert, Gluten Free, hazelnut, plant based, recipe, refined sugar free, Vegan
Yield: 12
Author: Lena Novak – Lena’s Vegan Living

Equipment

  • Two 7 inch spring cake forms, food processor, double boiler, parchment paper, spatula, squeeze bottle.

Materials

  • CRUST
  • 1 ½ cup of dates soaked for 15min and rinsed
  • ¼ cup of canned coconut milk
  • 1 cup quinoa flakes
  • ¼ cup coconut oil raw
  • 1 cup roasted hazelnuts
  • 2 tbsp cacao
  • pinch of Himalayan Pink Salt
  • HAZELNUT LAYER
  • 1 ½ cups of roasted hazelnuts
  • 1 ½ cups of dates soaked for 15min and rinsed
  • ¼ cup canned coconut milk you may add more if needed
  • ¼ cup canned coconut cream
  • ¼ cup coconut oil raw
  • pinch of Himalayan Pink Salt
  • VANILLA LAYER
  • 1 ½ cup of raw cashews soaked for 4 hours and rinsed
  • 1 cup of water or coconut water from the can
  • 1/2 cup canned fat coconut cream
  • ¼ cup coconut oil raw
  • 1 tsp pure vanilla extract
  • 1/3 cup of maple syrup
  • Pinch of Himalayan Pink Salt
  • CHOCOLATE LAYER
  • Dark unsweetened chocolate 100gr I am using 90% Lindt
  • Caned Coconut cream 1/2 cup
  • Maple syrup ¼ cup you can add more if needed
  • CHOCOLATE HAZELNUT BALLS
  • 1/3 cup of dates soaked for 15min and rinsed
  • 1/2 cup of quinoa flakes
  • ¼ cup coconut oil raw
  • 1/2 cup roasted hazelnuts
  • Pinch of Himalayan Pink Salt
  • Melted chocolate

Instructions

  • CRUST
  • Preheat the oven to 350F
  • Grind the hazelnuts leaving them chunky and set aside.
  • Melt the coconut oil in a double boiler above steam.
  • Mix the oil with quinoa flakes and spread on the baking sheet lined with parchment paper.
  • Bake for 15 minutes.
  • In the meantime, blend the dates with coconut milk in a food processor until smooth.
  • Transfer into a bowl and mix thoroughly with roasted quinoa flakes, grind hazelnuts, and rest of the ingredients.
  • Place in the refrigerator for 30min.
  • In the meantime, cut out 7-inch diam circle out of parchment paper. Lightly brush the bottom of your spring from with oil and apply the circle on top.
  • When ready, create a bowl out of the mixture and place it in the middle of the form.
  • Start pressing with your hands lightly and evenly, until you create a flat surface all the way to the edge of the form.
  • When ready, cover with plastic warp an place to a freezer.
  • VANILLA LAYER
  • Blend all the ingredients until smooth.
  • Cut out 7-inch diam circle out of parchment paper. Lightly brush the bottom of your spring from with oil and apply the circle on top.
  • Pour the mixture on into the from and let it sit for few minutes before you place it into a freezer.
  • When ready, place it into a freezer for 1 hour before you add the second mixture on top.
  • HAZELNUT LAYER
  • Start blending the hazelnuts while adding rest of the ingredients, until you get completely smooth, hazelnut butter like texture.
  • Pour the mixture on top of the vanilla layer and let it sit for few minutes.
  • Place in a freezer for 6 hour or overnight.
  • When ready, leave the forms for 15 to 20minutes on the kitchen counter.
  • Remove the layer out of the forms, but do not force it. They will come out easy when they are ready.
  • Flip the vanilla and hazelnut layer upside down and place it on the crust.
  • Do your best to place them evenly.
  • To remove the bottom, which will be now on top, you may have to wait another 10 minutes.
  • Again, it will come off easily when is ready.
  • After you remove the bottom of the form, peal off the parchment paper and smooth out the wrinkled top with spatula. It will help if you warm the spatula under warm water.
  • CHOCOLATE LAYER
  • Melt the chocolate in in a double boiler above the steam.
  • In the meantime, whip the coconut cream.
  • Take the chocolate of the heat and mix with coconut cream and maple syrup.
  • Apply ¼ cup immediately on the centre of the cake and spread with spatula.
  • Fill your squeeze bottle with the rest of the chocolate and create the drizzle around the cake.
  • Save the rest for the chocolate ball to decorate the cake.
  • Place the cake back in the freezer for 30min.
  • When ready, sprinkle with hazelnuts and decorate with balls.
  • Take it out of the freezer couple hours before serving.
  • CHOCOLATE HAZELNUT BALLS
  • Preheat the oven to 350F
  • Melt the coconut oil in a double boiler above steam.
  • Mix 2tbsp of oil with quinoa flakes and spread on the baking sheet lined with parchment paper.
  • Bake for 10 minutes.
  • When ready, let it cool for few minutes.
  • Save few whole hazelnuts and grind the rest by pressing the pulse button, so they remain chunky. Set aside.
  • Blend the dates with the rest of the oil and chocolate in a blender until smooth.
  • Transfer to a bowl mix thoroughly with ¼ cup of grind hazelnuts and roasted quinoa.
  • Cover with lid or a plastic wrap and place to a refrigerator for 1 hour.
  • When ready, create few balls of two different sizes to decorate your cake by using mini ice cream scoop or 1tbsp measuring spoon.
  • For a larger balls scoop 1 tbsp or ice cream scoops and place 1 whole hazelnut in the middle. Scoop one more to cover the hazelnut and roll in your palms.
  • Place it on a tray lined with parchment paper.
  • For small balls, scoop 1 tbsp and roll in your palms.
  • You may also roll one or two balls in grind hazelnuts.

Notes

At this time I bought the hazelnuts already roasted to save my time. However, if you prefer to roast them yourself, please check the recipe for HAZELNUT TRUFFLES
This is my older video to give you an example how to make a drizzle. However, for this new cake, you need a squeeze bottle with a larger hole. Unless, of course you prefer the smaller drizzle better. 

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