This recipe is one of the final practical assignments I needed to do to complete my Essentials of Superfood module at Plantlab Culinary. Once I have completed that, only three more modules to go. Fingers crossed they don’t take me longer than 6 months to complete and I can finish everything in 2018!
As it is a Superfoods module, I was using a few strange ingredients that I have never used before. Yacon Syrup, Lucuma powder and Maca powder to name a few. Was super happy with this recipe and Archie’s eyes lit up like a firecracker when he got home from school. Also, it was relatively easy to make with not too many complicated steps. Also, the chocolate sauce was an absolute winner!
Most of my ingredients came from my amazing little local health store Tenterfield Health. If in the area, make sure you pop in and say hi to Bec and if you are looking for something, she can invariably get it in for you if it is not in stock already!
Layered Cacao Cake with Avocado Mousse
Chocolate cake layers
210-gram plain flour
200-gram caster sugar
1 teaspoon bicarbonate of soda
95 ml olive oil
1 Tablespoon Balsamic vinegar
1 Vanilla bean
Sift together dry ingredients
In separate bowl mix together, wet ingredients
Pour into prepared miniature cake moulds
Bake in preheated oven at approximately 180 degrees celsius for approximately 25 minutes
Allow to cool before layering
1 large ripe avocado
2 Tablespoons cacao powder
2 Tablespoons almond milk
1 Tablespoon Yacon Syrup
1 tsp natural vanilla extract
Blend other ingredients and mix together and allow to rest in fridge.
Once chocolate cake and mousse cold, layer chocolate cake slices with avocado mousse
1 tbsp olive oil
3 tbsp Yacon syrup
2 tbsp cacao powder
Pinch of sea salt
½ teaspoon Maca powder
½ teaspoon Lucuma powder
Heat oil and Yacon syrup until warm
Add remaining ingredients and whisk until blended
Drizzle sauce over chocolate cake and garnish with extra cacao powder.