Cake Geek Magazine

Cake Tutorials, Trends, Design & Styling

  • Home Page
  • Cake Tutorials
  • Recipes
  • About
  • Contact
  • Policies

White & Dark Chocolate Cake with Raspberry Chia Jam

white & dark chocolate cake with raspberry chia jam on Cake-Geek.com from Bake It Vegan

This week’s white and dark chocolate cake with raspberry chia jam is as delectable as it sounds. The crunchiness of the intensely chocolate base beautifully complements the softness and lightness of the creamy double chocolate filling layers, while the raspberry jam adds that gorgeous zing and cuts through the richness of all the chocolate.

It’s just one of an array of fantastic recipes from Bake It Vegan by Maja Brekalo for simple and delicious plant-based cakes, cookies, brownies, chocolates and more.

White & Dark Chocolate Cake with Raspberry Chia Jam – Ingredients

Yield: 1 (8-inch [20-cm]) round cake; 10–12 slices

  • 1⁄2 cup plus 2 tbsp (90 g) unrefined cocoa butter. Note: Cocoa butter should be organic and unrefined, so it has a gorgeous chocolate smell and aroma. Refined cocoa butter will not!

Raspberry Chia Jam

  • 2 cups (280 g) raspberries
  • 2 tbsp (30 ml) agave or maple syrup
  • Pinch of salt
  • 11⁄2 tbsp (20 g) chia seeds

Base

  • 2 cups (290 g) almonds
  • 2 pinches of salt
  • 1 cup (175 g) dates, pitted and softened
  • 2 tbsp (20 g) unsweetened cocoa powder

Filling

  • 2 heaping cups (300 g) soaked cashews (see Note on page 16)
  • 1⁄2 cup (120 ml) agave syrup
  • Pinch of fine salt
  • 1⁄2 tsp vanilla powder or 1 tsp vanilla extract
  • 1⁄2 to 2⁄3 cup (120 to 160 ml) water
  • 5 tbsp (50 g) unsweetened cocoa powder

White & Dark Chocolate Cake with Raspberry Chia Jam – Instructions

Line the bottom of an 8-inch (20-cm) round springform pan with parchment paper. Melt the cocoa butter in a double boiler and set it aside to cool.

To prepare the raspberry jam, place the raspberries in a small pan and add the syrup and salt. Cook them covered over a low flame for about 10 minutes, occasionally stirring and crushing the berries until they are soft and falling apart. Add the chia seeds and stir a few times more until the sauce starts thickening. Remove it from the stove, cover and leave it to thicken and cool down.

To make the base, place the almonds in a food processor and roughly grind them. Add the salt, dates, cocoa powder and 2 tablespoons (30 ml) of melted cocoa butter. Keep pulsing until you get a sticky dough. It shouldn’t be completely smooth and instead have some nutty bits left inside.

Press the dough firmly into the bottom of the prepared pan to form a base, with the edges slightly elevated so the jam will stay safely confined inside the cake. Use a tablespoon to press and level the base, then push even more firmly and shape the elevated edges using the flat bottom of a cup. Spoon in the prepared jam and place into the freezer to chill until the filling is ready.

To prepare the layers of filling, place the soaked, washed and drained cashews in the blender, add the syrup, salt, vanilla, remaining melted cocoa butter and 1⁄2 cup (120 ml) of water, reserving the rest, and blend until smooth. If it is too thick to blend keep adding a little bit of reserved water. It is better to add as little as possible to make the filling set better and to get nice clean slices of cake.

Pour half of the filling over the jam and base, shake the pan to smooth the top and pat gently on the countertop a few times to release any air bubbles. Place it back in the freezer to set partially so you can pour the second layer of filling on top; this will take around 30 minutes.

For the remaining filling, add the cocoa powder and fold in with a spatula or blend until smooth. Pour it very carefully over the chilled white chocolate layer, starting around the edges, as it will still not be very firm. Gently shake the pan to smooth out the top. Cover and refrigerate to set for at least 8 hours or overnight. If you’re in a hurry, you can chill it in the freezer for 5 to 6 hours.

The cake will become firmer the longer it is left in the refrigerator. If you make it in advance and leave to set and cool for at least a day or two, you will get perfectly sharp slices of this delicious cake. It will keep in the refrigerator in a sealed container for up to 10 days. You can also freeze it for up to 4 months. Thaw it in the refrigerator for at least 1 hour or 30 minutes at room temperature.

Bake It Vegan on Cake-Geek.com

Reprinted with permission from Bake it Vegan by Maja Brekalo, Page Street Publishing Co. 2021. Photo credit: Maja Brekalo

Related Posts

  • Vegan Chocolate Cake with Chocolate Terrazzo Frosting by Sarah Hardy on Cake-Geek.com
    Vegan Chocolate Cake with Chocolate Terrazzo Frosting

    Sarah Hardy's newly published book, Vegan Cakes, is a breath of fresh air. Full of exquisite recipes for beautifully decorated…

  • Vegan Chocolate Fudge with Walnuts recipe on Cake-Geek.com by Ciarra Siller from Vegan Chocolate Treats
    Vegan Chocolate Fudge with Walnuts

    This vegan chocolate fudge with walnuts recipe makes a great foodie gift for the holidays for vegan family members or…

  • Malted Chocolate Cake Recipe with Baileys Irish Cream Ganache on Cake-Geek.com
    Malted Chocolate Cake with Bailey's Cream Ganache

    Our malted chocolate cake with Bailey's Cream ganache this week is by The Great British Bake-Off's, Benjamina Ebuehi. On a…

  • Summer Fruit Tart Recipe on Cake-Geek.com by Amy Ho of Constellation Inspiration
    Summer Fruit Tart Recipe by Amy Ho of Constellation Inspiration

    Blooms & Baking, the brand new book from Amy Ho of Constellation Inspiration, is packed full of beautiful bakes combining…

  • Number Cake Tutorial Cream Tart Recipe on Cake-Geek.com
    Number Cake Tutorial/Cream Tart Recipe by Mich Turner

    Today’s number cake tutorial/cream tart recipe is extracted from baking supremo, Mich Turner’s latest book – Everyday Bakes to Showstopper…

  • Drip Cake Tutorial from Cake Confidence by Mandy Merriman on Cake-Geek.com
    How To Make The Perfect Drip Cake - Tutorial by Mandy Merriman

    In this drip cake tutorial from Cake Confidence by Mandy Merriman, Mandy takes you through the decorating process step-by-step as…

  • Chocolate Salted Caramel Dream Cake recipe from the Cutter & Squidge Bakery on Cake-Geek.com
    Chocolate Salted Caramel Dream Cake

    Our fabulous recipe this week is the exquisite Chocolate Salted Caramel Dream Cake from the famed Cutter & Squidge Bakery…

  • Pistachio, Blackberry & White Chocolate Cake from Rising Hope by The Luminary Bakery on Cake-Geek.com
    Pistachio, Blackberry & White Chocolate Layer Cake from The Luminary Bakery

    Rising Hope is the brand new cookbook from the wonderful Luminary Bakery, a social enterprise founded in London to support…

  • Caramel drip apple walnut spice layer cake on Cake-Geek.com from The Farmer's Daughter Bakes, Kelsey Siemens
    Caramel Drip Apple Walnut Spice Layer Cake

    Caramel Drip Apple Walnut Spice Layer Cake - it's a mouthful but what a delicious mouthful indeed! And it's just…


Filed Under: Patisserie Tagged: dessert cakes

Disclosure:

Posts on this site may contain affiliate links, which means we may earn a small commission, at no cost to you, if you make a purchase through one of these links.

Theme Design By Studio Mommy · Copyright © 2023

Copyright © 2023 · Beyond Madison Theme on Genesis Framework · WordPress · Log in