Raspberry Chocolate Cake with Marshmallow Dripping + Cookbook Giveway!
This cake is perfect for Christmas, for a grown up Halloween treat and for any celebrations in between! It’s a marvellous recipe adapted from Marisa @missmarzipan new book, Naturally Sweet Vegan Treats. The books is a collection of vegan desserts, refined sugar free. Not just cakes but wholesome and nutritionus brekfasts, cookies, puddings and many more treats for the whole family to enjoy.
I love this book so much, because the recipes are down-to-earth, accessible and truly tasty. The ingredients are easy to find and the instructon clear to follow, making the book great for cooks of all levels. Infact s going to be my Christmas present for anyone I know!
“Naturally Sweet Vegan Treats” is not only a healthier swap to mainstreem desserts. Is a book of proper delicious and decadent desserts that anyone would love, regardless their diet and cooking abilities. The recipes are adaptable to dietary requirments, infact I made this very cake nut free, effortlessly. But if you are really lost, in her book, Marisa gives you plenty suggestion for swaps.
Marisa is not only a great cook and photographer but also one of the kindest souls out there, you will feel the good vibes even throught her book. She curates every recipe with her delicate touch and generous attitude. Feels like she’s next to you cooking together!
The book is full of inspiring photography and each recipe has a sweet introduction by Marisa that make me love each recipe even more.
At the end of the book there is a number of recipes for the “basics”, like plant milks, home made jams, fudge toppings, curds, cake bases and pastry crusts. All you need to never buy a sugar filled ingredient anymore. The methods are accessible and total fun. No strange applainces or ingredients involved anywhere. So worry not!
Naturally Sweet Vegan Treats includes also many easy desserts like the Hazelnut Chocolate Truffles Bites (pg 130), and the gluten free Go-to Chocolate Cup Cakes with Fudge Frosting (pg 139), that are super easy to make and yet perfect show-stoppers for seasonal celebrations or birthdays. My favourite for a Sunday breakfast is the Brownie Batter Babka (page 147). I think next I will try it filled with Marisa’s Maple-glazed Deyadrated Citus Slices (pg 200) chopped in tiny pieces to make a panettone-like babka! Dreamyyyy!
Like the other the recipes these are low in sugar, and adaptable to allergic individuals. Marisa’s beautiful photography inspires how to serve the sweets in elegant and simple ways, easy to be reproduced in your kitchen. So you are covered under every point of view!
To me is a must buy, I am so inspired by this book, my copy has already smudges and wrinkles. Like any proper cook book that is worth using, ends to look like after 2 days in my house!
For the cookbook giveway please read the instructions at the end of this blogpost. The book has been just released and is available in English on Amazon UK and on Amazon US. (In UK will be available for the 1st of November, but you can pre-order your copy)
The recipe is my take on one of the rather famous Marisa’s Chocolate Cakes. The original recipe is the “ Chocolate Celebration Cake” at page 140.
I left the marvellous sponge as the original and changed the frosting to a nut free version, with the cheeky addition of the marshmallows for a thick and gooey dripping. As for marshmallows try to find artisan ones, they taste so much better and are free from chemicals, or even just vegan if artisan is not possible.
This cake is perfect for Christmas, as grown-ups Halloween treat and for any celebrations among and in between!
230gr organic all purpose flour
100gr pure cacao powder
36gr cornstarch or arrowroot powder (or maizena)
5 Tbsp cocoa nibs (optional)
1tsp baking soda
1tsp baking powder
pinch of salt
350 gr pitted dates
425 ml warm water
180 gr cooked and mashed sweet potatoes
1 tsp apple cider vinegar
2 tsp vanilla extract
175gr pitted medjool dates
40 gr pure cacao powder
100 gr melted dark raw chocolate bar
3 medium sweet potatoes cooked
3 Tbsp dried raspeberry (optional)
2 Tbsp coconut oil
few spoons of water or plant milk to help the food processor (if needed)
pinch of salt
More dry raspberries to sprinkle in between layers if fancy the extra tangy bits.
90 gr natural marshmallow vegan or vegetarian
50 gr raw dark chocolate bar
1.5 Tbsp dried raspberries powder (blitz the dried raspberries or buy the raw powder ready made)
pinch of salt.
Preheat the oven at 180°C (350F) and line two 6 -inch (15 cm) springform baking pans with baking paper if necessary.
Mix all the dry ingredients thrughtfully.
Add the dates, warm water, cooked sweet potatoes, vinegar, vanilla to a high-speed blender and blitz until smooth. Pour this cream over the dry ingredients and gently fold together until combined. If you use arrowroot allow the mixture to sit for 30 minutes.
Pour the batter into the prepared pans and bake for 30 minutes or until the toothpick comes out clean.
Romove the cakes from the oven. After few minutes take them out of the tins and let them cool down completely.
Prepare the frosting by making a thick cream with all the listed ingredients, using a high speed food processor. Let it cool in the fridge for at least 1 hour.
Cut the cakes in half lenghtwise (you end up having a total of 4 disks) and fill with the chocolate cream ( to add extra taste I melted a couple of marshmallow squares with little milk and poured this sweet cream in between the cakes too).
Layer the cakes with the filling and more dry raspberries, and put the last cake upside down for a perfect final look.
For the dripping melt the raw chocolate and the marshmallows in a heavy bottomed pan over a low flame. Don’t let the mixture boil, just melt very gently, wisking with a spatula until totally dissolved. Once you have this lava-like cream switch off the flame, add the raw raspberry powder and mix well.
Wait at least 5-7 minutes and when the lava starts to solidify again pour over the layered cake with the help of a spatula. Let the dripping cool completely before decorating the cake.
If you‘d rather prefer a normal dripping, just melt 100gr raw chocolate, or low sugar chocolate, in a bain-marie with a tablespoon of plant milk and a small pinch of salt. Heat on a medium flame until it melts, but don’t let the water boil.
Once ready take off the stove and wait a few minutes until the chocolate has reached a honey-like thickness ( so is not water-like liquid, otherwise will just run down from your cake onto the stand) and with the help of a spatula create a nice dripping slowly pouring the chocolate over the cake and delicately pushing it with the spatula down the sides (I like mine to be on one side only)
I have done my decoration with marshmallows arranged casually for a child-like feeling, raspberries and leftover frosting in swirls.
To participate to the cookbook giveway and win a copy of the amazing -“Naturally Sweet Vegan Treat” By Marisa Alvarsson- please comment below this post, telling me what’s the recipe that you’d like to see the most in a dessert cookbook. The winner will be annunced the 15th November 2018. All the comments after this date will not be considered for the competition, but I will still answer :) and help you with the recipe too if needed.
The giveway is valid for UK addresses and West Europe ( extended due the large demand on my DM).