Chocolate cake is one of my favorite desserts. I mean, I love almost all dessert, but there’s something about chocolate cake that really pleases my taste buds.
I created this cake recipe a few years ago and it has become my go-to for any event. It has also become a favorite among family and friends. In fact, my sister-in-law was actually angry/upset with me when I didn’t make this cake for a family dinner. I won’t ever make that mistake again!
Go ahead, give this recipe a try, you won’t regret it!
Cake Ingredients:
- 1 can (14 oz / 398 mL) chickpeas
- 20 Medjool dates, pitted
- 3 cups almond meal
- 3/4 cup cocoa powder
- 1/2 cup maple syrup
- 1 cup chocolate mint tea (using 3 tea bags)
- 1 cups cashews
- 2 cups egg whites
Icing Ingredients:
- 25 Medjool dates, pitted
- 1.5 cups chocolate mint tea (using 3 tea bags)
- 2.5 cups cashews
- 1/2 cup cocoa powder
Cake Directions:
Begin by putting the chickpeas into a strainer and rinsing them very well. Once rinsed, transfer them to the bowl of your food processor. Next, boil water. Measure out 1 cup of boiled water and add 3 chocolate mint tea bags. Let the tea steep for 2-5 minutes (or as per directed on the box). Once steeped, dispose of the tea bags and the tea to the bowl of your food processor along with the remaining ingredients. Blend until very smooth (2-3 minutes).
Lightly grease two round 8-inch cake pans with coconut oil. Divide the batter up between the two cake pans evenly, smoothing it out with the back of a spoon. Bake in preheated 350 degree Fahrenheit oven for 45 minutes or until toothpick comes out clean.
Icing Directions:
Begin by boiling water. Measure 1.5 cups of water and add 3 chocolate mint tea bags. Let the tea steep for 3-5 minutes (or as directed on the box). Once the tea is steeped dispose of the tea bags and transfer the tea to the bowl of your food processor. Add the remaining ingredients and blend until very smooth (3-5 minutes). Transfer to a bowl and let it sit until the cake is ready to ice.
Tip: If you make the icing first, there’s no need to clean your food processor before making the batter.
Assembly:
Once the cake is baked, remove it from the oven and let it cool for 15-20 minutes. Once cool, gently remove the first cake from the cake pan and place it on a large plate or cake platter. Put a layer of icing on top. Now remove the second cake from its pan and place it on top of the first cake. Using the rest of your icing, ice the top and sides of the cake.
Let cool in the fridge for 4-5 hours before serving.
Store leftovers in the fridge.
Enjoy!
Note: There’s a possibility that you will have a bit of extra icing (depending on how thick you like your cake icing to be – I generally use all of it). If you have extra, don’t toss it! Make it into something else. For example, you could mix in some oats and an egg and turn the leftovers into cookies (baking should only take 10-15 minutes)! Or forget the egg – just throw in some oats, mix, roll into balls, and freeze for a delicious treat.
Desserts à la Mariane 