Decadent Triple Chocolate Cake Made with Whole Ingredients

Photo above: Triple Chocolate Cake

Below are ingredients, books and kitchen tools that can be used in this recipe and ordered from Amazon:

Chocolate in NOT recommended on the Weston A. Price Diet. This is where I stray. I believe that dark chocolate is o.k. if consumed in moderation and is grown organically and sweetened with natural sweetener. I must confess that I am a chocoholic! We all have our weaknesses.

This recipe has been used for many special occasions. I use all whole natural ingredients and it is gluten free.

Triple Chocolate Cake Directions:

3/4 cup good quality organic cocoa powder (I use Dagoba)

1 cup (unsalted) butter

1 tablespoon real vanilla extract

8 egg yolks, at room temperature

1 1/4 cups Rapadura or Sucanat (whole cane sugar)

8 egg whites, at room temperature

Pinch of sea salt

1 cup organic sprouted or crispy hazelnuts, finely ground in food processor

1 cup chocolate icing (recipe below)

1 1/4 cup of heavy cream, whipped with 3 tablespoons of maple syrup

1/2 cup raspberry puree (recipe below)

Chocolate/raspberry Icing (recipe below)

Fresh raspberries for decorating

Butter and flour three 9-inch cake pans. I line pans with unbleached parchment paper. Place butter, chocolate powder, and vanilla in a glass container set in a pan of water or double boiler over a low flame. Melt and blend well.

Beat egg whites with pinch of salt until stiff. Beat egg yolks with Rapadura for about 5 minutes with electric beater. Mix chocolate mixture, crushed hazelnuts and egg yolk mixture together and then fold into egg whites (see photos below). Divide batter between three pans. Bake at 350 degrees for about 25 minutes. Let cool completely before removing from pans. Remove one layer to a serving dish. Spread chocolate/raspberry icing on first layer and then place second layer on top. Spread the second layer with chocolate/raspberry icing. Place third cake layer on top and then ice the sides and top with chocolate icing and then the top and sides with chocolate/raspberry icing. You can decorate with whipped cream and raspberries. Serve this triple chocolate cake with raspberry puree and more whipped cream!

Chocolate Icing:

1 1/4 cups good quality organic cocoa powder (I use Dagoba)

1/2 cup unsalted butter, softened

2/3 cup honey

2 teaspoons real vanilla extract

Pinch of sea salt

Place all ingredients in a food processor and blend until smooth and creamy.

Raspberry Puree:

Photo above: Straining the raspberries

1 1/2 cups raspberries, fresh or thawed if they have been frozen

2 tablespoons honey

Place raspberries and honey in blender or food processor and blend till berries are all crushed. Strain through a mesh strainer to remove the seeds. You should have about ½ cup of raspberry puree.

Chocolate/raspberry Icing:

In a medium sized bowl, place 1 cup of the chocolate icing, ¼ cup raspberry puree and blend till well mixed. Fold in 1 ½ cups of the whipped heavy cream.

Photo above: Chocolate mixture, yolk mixture, egg whites and crushed hazelnuts

Photo above: Mixing yolk mixture into chocolate mixture

Photo above: Folding in the egg whites

Photo above: Placing third cake layer

Photo above: Icing cake

Photo above: Cutting the cake

Photo above: Triple chocolate cake decorated with raspberry puree and whipping cream

Note: I always encourage everyone to use as much local, grown without chemicals ingredients (organic), and meat, eggs and dairy from animals that were/are free-ranging and were/are raised without hormones and antibiotics. Seafood should be wild from unpolluted waters.

Check out Shopping Guide for food sources.

This recipe was shared on Food Renegrade, The Nourishing Gourmet, Life as Mom, Simple Lives Thursday, Gluten Free Homemaker, Simply Sugar and Gluten Free, Frugal and Crunchy Christy's, Kelly the Kitchen Kop's and The Healthy Home Economist's blog.

Enjoy!

Lorraine

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