I will start off by telling you that it's necessary to make this the day before consuming. Each layer needs to be frozen or chilled sufficiently before stacking, and this creates most of the time needed to produce this richly decadent chocolate cake; a non-crust foundation of chocolate brownie layer, a spread of nut (I used cashew) cream, a delicious layer of chocolate mousse, and a thin layer of chilled chocolate sauce. This is one of many OG(2) (as I'd like to say: Oh Gourmet! Original Gangsta') recipes we will be presenting for you; either in boldly original format or assumed over multiple variations of old and uninspired or non-vegan creations turned delicious, inspired, and our own.
Triple Chocolate and Nut Cake (with a hint of banana)
1.
Chocolate-Brownie Layer
1/8 cup bittersweet or semisweet chocolate, chopped
4 tablespoons unsalted non-dairy margarine
1/2 cup mashed banana
2 tablespoons cane sugar
2 tablespoons brown sugar
1/3 cup all-purpose flour
1/3 cup chopped almonds or walnuts
2.
Cashew Cream
2 teaspoons agar flakes
1 tablespoon water
2 cups mashed banana*
1/4 cup cane sugar
1 cup soy creamer or soy milk
1/4 cup cashew paste**
*These ingredients need to be sifted through a wire sieve. It takes effort to strain banana because of the fibres, so I am recommending attempting applesauce or egg replacers for this step - at your discretion as it will give a subtle change in taste. You would be substituting in approximately 12-15 tablespoons of applesauce.
**Rinse whole cashews under water, and process in a food processor a long with a few tablespoons of water.
3.
Chocolate Mousse
3 tablespoons cane sugar
2 tablespoons water
1 1/2 cups mashed banana
1/2 cup bitter or semisweet chocolate, melted and cooled
3/4 cup soy creamer or soy milk
4.
Chocolate Icing
1 teaspoon agar flakes
1/4 cup and 1 tablespoon water
1 cup cane sugar
3/4 cup cocoa powder
3/4 cup soy creamer or soy milk
1 teaspoon arrowroot powder
1. Preheat your oven to 350 degrees Fahrenheit. Starting with the chocolate brownie layer, melt the chocolate over a double boiler. Add the margarine and mix until smooth. Mix in the banana and sugars. Stir in the flour, and then the nuts. Spread the batter in a lightly oiled 6-inch (otherwise, 8-inch will work) springform pan.
Bake until the cake is springy to touch, approximately 15 minutes. Cool completely on wire / cooling rack.
2. Begin this step by preparing the cashew paste in a food processor -this should only take a minute or two, and then set aside.
Add agar flakes to water in small bowl and set aside. Whisk mashed banana and sugar in a separate bowl. Add the soy creamer to a small saucepan and bring to a boil. Combine the banana-sugar mixture, the agar, and the soy creamer together in the heated saucepan. Stir over a low heat until the mixture thickens. Whisk in the cashew paste.
Pour and strain mixture through a wire sieve into a bowl. This will require either small pressure to the wires, or occassionally rinsing of the wires if you have chosen bananas because of the fibres that will clump. I have not done this step with applesauce, but I would imagine this would be easier with applesauce or egg replacer -let me know if you try this.
Refrigerate until mixture partially sets to a somewhat thicker consistency, then pour into the cake pan over the brownie layer and smooth the top over. Freeze until the cream layer is firm. Approximately 2 hours.
3. Add the sugar and water to a small saucepan and bring to a boil. Thoroughly beat the mashed banana mixture with a whisk or fork, and then pour the sugar-water syrup into the banana and mix thoroughly until temperature cools.
Have melted chocolate prepared. Whisk the soy creamer or milk until frothy and light. Mix 1/3 of that creamer into the warm melted chocolate, then using a spatula fold in the banana mixture, then the rest of the creamer. Pour into the cake pan over the cashew layer and spread evenly. Cover and freeze for approximately 4 hours until firm.
4. Add agar flakes to water in small bowl and set aside. Combine the sugar, cocoa, creamer, and 1/4 cup water in a saucepan and bring to a boil, stirring constantly.
Reduce the heat to medium-low and cook for 3-5 minutes. Remove from heat and add the agar, stirring well to dissolve the flakes. Pour into a bowl and let cool significantly.
Remove walls of springform pan -carving around the circumference if necessary, and place cake on a sheet of parchment. Make sure the chocolate icing is near room temperature, if it is too hot it will bleed into the mousse layer of your cake. Evenly pour chocolate icing mixture over the cake, letting it run down the sides to coat the outer layers. Smooth if necessary.
Garnish with whole almond slices or other nuts of your choice. Sprinkled cocoa powder may also enhance the presentation of your final layer.
Freeze cake for up to 2 days to set icing. I recommend freezing the cake overnight, then thawing for 5 hours in the refrigerator before serving (otherwise your mousse will hold too much frozen water and have an unwelcome icy taste).
This is a small 6-8" springform pan cake. It will be finished quickly, but if you need to refreeze it remember to thaw and chill in a refrigerator for hours again just before consumption. If you are feeling daring, try doubling some of the ingredient quantities for layers to hold a thicker and higher level cake -this will hold as long as you remember to freeze with sufficient time. Don't cheat!
To maximize enjoyment: serve with non-dairy icecream! Enjoy!
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