Home Recipe ContentTwo-Layer Chocolate Cake

Two-Layer Chocolate Cake

Published : June 09, 2017

When a One Layer Cake Isn't Enough to Share with Family and Friends.

ACTIVE TIME 20 min
TOTAL TIME 3 hour 20 min
DIFFICULTY easy
SERVINGS 12 portions 
PRICE LEVEL low

WAITING TIME 3 hour soaking of cashews

BAKING TIME 40 min - 45 min (150°C)

WAITING TIME 10 min cooling of cake in tin
 
INGREDIENTS FOR 12 PORTIONS
· 200 g raw cashews (see Tips), for cashew icing

· water, for soaking

 

Cake

· 230 g extra virgin olive oil, plus extra for greasing

· 250 g zucchini, cut into pieces (34 cm)

· 200 g banana, broken into pieces

· 150 g pure maple syrup 

· 100 g brown sugar (see Tips)

· 4 eggs 

· 100 g milk 

· 450 g wholemeal self-raising flour 

· ½ tsp baking powder 

· 60 g raw cacao powder (see Tips)

 

Chocolate cashew icing

· 80 g brown sugar 

· 60 g milk 

· 30 g raw cacao powder (see Tips)

· 250 g cream cheese, softened and cut into cubes (3 cm) 

 

PREPARATION

1 Place a bowl onto mixing bowl lid and weigh cashews into it. Cover with water (approx. 400 g) and set aside for a minimum of 3 hours to soak. Meanwhile, continue preparing cakes.

Cake

2 Preheat oven to 150°C. Grease and line 2 deep, round cake tins (20 cm) with baking paper.

3 Place zucchini into mixing bowl and grate 5 sec/speed 6. Scrape down sides of mixing bowl with spatula.

4 Add banana and chop 5 sec/speed 6. Scrape down sides of mixing bowl with spatula.

5 Add syrup, sugar, oil, eggs and milk and mix 10 sec/speed 4. Scrape down sides of mixing bowl with spatula.

6 Add flour, baking powder and cacao, then fold through using spatula and mix 20 sec/speed 5 or until combined.

7 Divide batter equally between prepared cake tins, then bake for 45-50 minutes (150°C), or until a skewer inserted into the centre of the cakes comes out clean. Cool in tin for 10 minutes, then transfer onto a wire rack to cool completely. Clean and dry mixing bowl.

Chocolate cashew icing

8 Place sugar into mixing bowl and mill 10 sec/speed 9. Scrape down sides of mixing bowl with spatula.

9 Drain cashews well. Add cashews to mixing bowl and chop 1 min/speed 5. Scrape down sides of mixing bowl with spatula.

10 Add milk and blend 2 min/speed 1-4, increasing speed gradually from speed 1 to speed 4. Scrape down sides of mixing bowl with spatula.

11 Add cacao and blend 2 min/speed 1-4, increasing speed gradually from speed 1 to speed 4. Scrape down sides of mixing bowl with spatula.

12 Add cream cheese and blend 20-25 sec/speed 6, or until combined and smooth.

13 To assemble the cake, trim domed top off 1 of the cooled cakes (if cakes have domed only slightly you can skip this step). Place trimmed cake on a cake stand or serving platter, trimmed side up, and spread half of the icing on top. Top with remaining cake and spread remaining icing over the top. Decorate further if desired, then serve. 
 
USEFUL ITEMS  
· bowl
· 2 round cake tins (20 cm)
· baking paper
· wooden skewer
· wire rack
· colander 
· serving plate


NUTRITIONAL VALUES PER 1 PORTION
Energy value 2670 kJ / 635 kcal

Protein 13 g

Carb 58 g

Fat 39 g

Cholesterol 119 mg

Dietary fibre 8 g

TIP 
· You can use your preferred brown sugar in this cake – either regular brown sugar or a less refined option such as Rapadura sugar (Panela) or coconut sugar.

· You can use raw, roasted or activated cashews in the icing. The roasted or activated cashews will give a more ‘toasted’ flavour. If you prefer, you can soak the nuts overnight.

· If you don’t have any raw cacao on hand you can use regular cocoa powder instead.
 
THERMOMIX PARTS

Spatula, Measuring cup, Simmering basket

 

Sweet Nourish by Louise Keats is available for purchase from the Thermomix website.




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