Cacao Cake with Ganache Frosting

Our favorite gluten free cake was one similar to http://www.vegetariantimes.com/recipe/flourless-chocolate-cake-with-strawberry-coulis/?utm_source=newsletter&utm_medium=email&utm_content=story1_title&utm_campaign=GlutenFree_04142015
It was our standard birthday cake for about 10 years.  

Below is a raw version and is it good!!!
This is from http://nouveauraw.com/raw-recipies/desserts/chocolate-cake-with-ganache-frosting/Ingredients

At a glance

Makes

6 x 3

Chocolate Ganache: yields 1 cup

·         3/4 cup dark agave syrup or maple syrup

·         3/4 cup raw cacao powder

·         1/3 cup virgin coconut oil, melted (we used cacao butter)

·         1/8 tsp plus a pinch salt

Cake:

·         3 cups raw walnuts (soaked & dehydrated) (we used hazelnuts)

·         1/8 tsp sea salt

·         2/3 cup raw cacao powder

·         1 1/2 cups (16 large) medjool dates, pitted

·         1/3 cup chocolate ganache

·         2 tsp water

·         1 tsp vanilla extract

Topping ideas:

·         Unsweetened shredded dried coconut

·         Fresh berries

·         Dried or fresh edible flowers

·         Crushed nuts

·         Dust with cacao powder

Methods/steps

Ganache:

1.   We will start by making the ganache first since we need a 1/3 of a cup for the cake batter.  The remaining ganache will be used for frosting the cake.

2.   In a high-powered blender, combine the sweetener, cacao, oil and salt. Process until smooth.

3.   If needed, stop occasionally to scrape down the sides of the blender jar with a rubber spatula. Set aside.

Cake:

1.   Place the walnuts and salt in a food processor fitted with the S-blade process until finely ground.

·         Be careful that you don’t over process the walnuts or they will get too oily.

2.   Add the cacao powder and pulse until the cacao is well mixed.

3.   Sprinkle the dates around the bowl of the food processor, add 1/3 cup ganache, water and vanilla. Process until the mixture begins to stick together.

·          Again, I can’t stress enough to not over process the batter.  Walnuts are high in oil and when over worked they can release too much of their natural oils.

4.   Line a 6″ cake pan with a parchment-paper or plastic wrap.

·         I like to use a spring form pan for my cake but isn’t required.

5.   Transfer the chocolate cake batter into the pan and distribute it evenly.

6.   Press down with your hand to compact.

·         If the cake batter is sticking to your hands, lightly dampen them.

To Serve:

1.   Run a knife around the edge of the pan to loosen the cake. Or if using a spring form pan, remove the outer ring.

2.   Place a serving plate upside down on top of the cake pan.

3.   Invert, then lift the pan off.

4.   Remove the parchment round.

5.   Using a small offset spatula, frost with the remaining chocolate ganache.

6.   Allow some of the ganache to drizzle down the sides of the cake if you like that look.

7.   Chill in the refrigerator for at least 30 minutes before serving.

8.   Be creative when decorating your cake.  It’s a beautiful blank canvas just waiting for your special touch!