Chocolate Raspberry Cake with Ginger Chocolate Mousse

From issue 3 of News from the Kitchen

Makes 4 cakes

For the base

• 1/4 cup oat flour*
• 1/2 cup cashew flour**
• 2 tablespoons cacao powder
• 2 tablespoons maple syrup
• 1/2 teaspoon vanilla extract
• 3 tablespoons water
• 1 teaspoon lemon juice
• Pinch of salt
• 1 small pack of raspberries for the centre of the cake.

For the mousse

• 1 cup cashews
• 1/4 cup coconut oil
• 1/4 cup cacao powder
• 1/4 cup + 2 tablespoons maple syrup
• 1/2 cup water
• 1 tablespoon fresh ginger
• 1/2 teaspoon ground ginger
• 1 teaspoon lemon juice
• 2 teaspoons tamari or nama shoyu
• Pinch of salt

For the decoration (optional)

• 1/2 cup raspberries
• 1 tablespoon maple syrup
• 1 teaspoon lemon juice

*Oat flour is simply raw oats that have been turned to flour in a coffee grinder or Vitamix.

**Cashew flour is made by grinding cashews in a food processor until they turn to crumbs. You don’t need it as fine as the oat flour.

Method

1. In a large bowl: mix all the base ingredients, thoroughly.
2. Place a metal ring***, approximately 3″ (7cm) wide and at least 2″ (5cm) tall, on a dehydrator tray and non-stick dehydrator sheet. Dividing the mixture into 4, place one part into the bottom of the metal ring and spread evenly. Repeat this until you have 4 bases.
3. Dehydrate at 115 degrees F, for 2 hours. At this point you should be able to transfer the bases to a dehydrator tray without the Paraflexx sheet; allowing them to dry for a further 8 hours.
4. Blend all mousse ingredients in a high speed blender until smooth and set aside.
5. Take your bases and place the metal ring back over one of them. I like to line the inside of the ring with non-stick paper; I find this aids in the removal of the ring at the end.
6. Arrange some raspberries at the bottom of the ring, covering the whole of the base. You can then cover them with one quarter of the mousse.
7. Repeat this with the other bases. This can be done using another 3 metal rings; or you can leave the cake you have just done in the freezer for a few minutes, by which time it will be firm enough to remove the metal ring.
8. You can decorate the cakes however you like, but for the decoration in the picture I blended all the decoration ingredients, and used a spoon to drizzle that mixture onto a Paraflexx sheet. I then dehydrated it for 24 hours at 115 degrees F on the sheet, and a further 24 hours without, until crispy. Instead of doing that, to save time, you can just top with more raspberries and a dusting of cacao powder.

 
*** The metal rings I used can be bought from most cook shops in a variety of sizes.

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