Triple Layered Chocolate Cake with Thick Frosting & Fresh Raspberries

I love this cake with its three layers of perfect chocolate sponge sandwiched between lashings of thick, creamy chocolate frosting, rows of sweet fresh raspberries and a sprinkling of crunchy almond flakes to finish. You’ll really impress everyone with this! For me the best thing about it though is the sweet, but slightly sharp tart contrast between the berries and the chocolate – it’s so perfect!

Serves 12

For the cake

– 5 small sweet potatoes

– 2 cups of ground almonds

– 1 cup of buckwheat flour

– 1 cup of dates (preferably medjool)

– 3/4 of a cup of water

– 1/4 of a cup of pure maple syrup (add more if you like it sweeter)

– 3-4 tablespoons of raw cacao powder

– 1 tablespoon of cinnamon

– 2 teaspoons of vanilla bean paste

– a pinch of salt

For the icing

– 5 avocados

– 1 really ripe banana

– 1 cup of datesΒ Β (preferably medjool)

– 3 tablespoons of raw cacao

– 3 tablespoonsΒ of pure maple syrup

For the toppings:

– 1 cup of raspberries

– a handful of almond flakes

Start by pre-heating th eoven to 180C. Then peel the sweet potatoes, before slicing them into chunks and steaming for about twenty minutes – until they’re really soft and almost close to disintegrating.

While the sweet potatoes cook place all the dry ingredients – ground almonds, buckwheat, cinnamon, cacao and salt into a large bowl and mix well. Keep this to one side.

Then make the icing – simple place all the ingrdients into a food processor (peel the avocado & banana first of course and remove the avocado and date stones). Blend for a few minutes until a smooth, thick, creamy mix forms. Place this into a new bowl and store in the fridge.

By this time the sweet potatoes should be ready. Transfer them into the (empty) food processor with the pitted dates, vanilla bean paste, water and maple and blend until smooth. Then mix this into the bowl of dry ingredients until a delicious cake mix appears.

Pour this into three separate cake tins and bake for about twenty minutes – until you can put a fork in and pull it out clean. Once the cake tins have cooled down, turn them upside down onto a plate or cooling rack for at least five minutes until they’re no longer hot at all.

Once cool, assemble the cake. Put the thickest cake on the bottom and spread a layer of icing over it before placing a circle of raspberries around the edge and a few in the centre for balance. Then place the second layer on top do exactly the same thing. For the final layer I sprinkled almond flakes on a layer of icing as I love the colour contrasts, but you can add more raspberries if you prefer. Then slice and enjoy!