Raspberry Chocolate Chip Cake 6 Eggs, separated (best at room temperature) 1/2 Cup Maple Syrup 1 Tablespoon Vanilla Extract 1/2 Cup minus 1/2 Tablespoon Milk (of Choice) 1/2 Tablespoon Vinegar (or Lemon Juice) 3/4 Cup Coconut Flour 2 teaspoons Baking Powder 100 grams Chocolate chips (see recipe below) 1 Cup Raspberries (fresh or frozen)
Chocolate 1/4 cup Coconut Oil 1 tablespoon Maple Syrup 1/4 cup Cocoa Optional; 1/2-1 teaspoon of Vanilla Extract (for a sweeter, less bitter, chocolate)
Raspberry Cream 200 grams Raspberries (frozen or fresh) 1 Tablespoon Maple Syrup 1 Tablespoon Water 1 Can Coconut Cream (400ml can),lid removed and placed in the fridge over night 2 teaspoons Maple Syrup 2 teaspoons Vanilla Extract
Chocolate Cream 2 Cups Coconut Cream (place opened cans of coconut cream/milk in the fridge for 24 hours- remove and use the thickened cream from the can and discard the watery remains) 3 Tablespoons Cocoa 2 Tablespoons Maple Syrup 2 teaspoons Vanilla Extract
Raspberry Chocolate Chip Cake
Preheat the oven to 175C/350F.
Line and grease a 32cm x 27cm baking tray (a similar size will be fine. Just make sure you'll be able to cut at least 1 3/4 circles out the size of the springform tin you will be using. The rest if the circles will be made from the left over cake).
If not already done so, make the chocolate and allow to set in the freezer for at least 30 minutes.
Place the egg whites into the clean bowl of a kitchen stand mixer fitted with a whisk attachment.
Whisk the egg whites on medium/high until soft peaks form.
Slowly add the maple syrup, 1 tablespoon at a time, until large peaks have formed,
Continue whisking on medium/high and add the vanilla extract.
Add the egg yolks, one at a time. Only add the next yolk when the previous one has been fully incorporated.
In a small bowl combine the milk and vinegar.
Whilst still whisking, pour the milk mix into the egg mixture.
In a separate bowl, lightly whisk the coconut flour and baking powder together. Ensure that the coconut flour has no lumps in it.
Turn the whisk to low and add the flour mixture. (If you keep it on high then you will most likely end up wearing the flour).
Once incorporated, return the whisk speed to medium/high to fully mix all the ingredients.
Gently stir in the chocolate chips and raspberries by hand. Do not over mix as they will start to melt and mix the colour through.
Pour the cake mixture into the prepared tin and bake for 18 minutes, or until cooked through.
Remove from oven and allow to cool in the tray.
Over a very low heat, melt the Coconut oil in a saucepan.
Add the maple syrup and stir
Add the cocoa and whisk to combine.
Allow to thicken slightly, but DO NOT boil or over heat (as this causes the coconut oil to separate).
Place in lined dish and freeze until set (approximately 30 minutes)
Store in the freezer
Place the raspberries, maple syrup and water in a small saucepan and bring to the boil.
Simmer over medium heat, stirring occasionally, for 10 min; or until thickened (it will have the consistency of jam).
Allow the raspberry mixture to cool.
Into the bowl of a kitchen stand mixer, scoop the thicken cream from the can discarding the watery remains.
Add the maple syrup and vanilla and whisk on high until thick (allow 5-8 minutes).
Add the raspberry mixture and whisk on medium/high until combined. Place the Raspberry Cream in the fridge to thicken before using.
Remove the can of coconut cream from the fridge and spoon out the thickened cream from the top of the can into a kitchen stand mixer bowl fitted with a whisk attachment (or use a hand blender). T
You will require 2 cups of unwhipped cream.
Discard the watery remains from the can.
Add the maple syrup and vanilla extract and whip until thick (allow between 5-10 minutes).
Shift the cocoa over the cream and whip until incorporated.
Store the cream in the fridge.
The cream will thicken in the fridge.
This cake can be constructed in either a 5 or 6 inch springform cake tin. I have used a 6 inch tin.
Take the bottom of the chosen tin and cut 2 circles from the vanilla sheet cake. Make sure at least 1 of the circles is complete. The scraps will be used to complete the 2nd circle (if needed) and form the 3rd, bottom layer.
Take a 6 or 5 inch spring form tin and line the bottom with baking paper. Line the sides of the tin, ensuring that the paper goes above the level of the tin edges (you can always add the 2 layer if needed during construction). Make sure the paper is greased.
Using the scraps of the cake, press the pieces into the bottom of the cake tin to fill the bottom of the spring form tin. It won't look pretty but it doesn't matter as there will be layers on top and it will never be seen.
Spread 1/2 of the raspberry cream mix evenly over the bottom cake layer. Top with the nearly full piece of cake and fill in the cake gap with left over cake scraps. Spread the remaining raspberry cream over the cake and place the complete layer of cake on top.
Place the cake in the freezer for a minimum of 2 hours (up to overnight). Remove the cake from the freezer and remove from the tin. Cover the cake with the chocolate cream and decorate with raspberries and chocolate chips. Allow the cake to defrost either in the fridge or on the bench (depending on the ambient temperature).
Store the cake in the fridge once defrosted between serving.