Cake

1. In separate bowls, mix the dry and wet ingredients.

2. In a small bowl, combine cocoa powder, boiling water, and coffee. Stir well and let sit for 2-3 minutes. Then, add the remaining wet ingredients.

3. Gradually add the wet ingredients to the dry mixture and stir until smooth.

4. Finally, add the apple cider vinegar and whisk quickly.

5. Divide the batter into three cake molds. This ensures even baking and eliminates the need for cutting layers.

6. Bake in a preheated oven at 180°C (350°F) in a conventional setting (no fan) for 30-35 minutes.

Cream Filling

1. Boil the cashews and dates in water for 5 minutes, then drain and transfer to a flat plate. Let them cool in the fridge for 1-2 minutes (or soak overnight for a raw version).

2. Blend all ingredients together until smooth and creamy.

Assembling the Cake

1. Pour a layer of cream into a heart-shaped silicone mold, then add a layer of cake.

2. If the cake feels dry, lightly brush it with water (this step might not be necessary).

3. Add layers of chocolate chips, bananas, strawberries, or any preferred toppings.

4. Repeat the layers and place in the freezer until firm for easy removal.

Chocolate Glaze

• Melt 100% dark chocolate, avocado oil, and apple juice concentrate together.

• Sprinkle freeze-dried red berry powder on top and decorate with whole freeze-dried berries.

Storage Tips

• Store in the refrigerator for 3-4 days.

• For longer storage, freeze in an airtight container for up to 1 month.

Frequently Asked Questions

Can I use different flours for this cake?

Yes, you can substitute with a gluten-free flour blend or almond flour.

Can I replace apple juice concentrate with another sweetener?

Yes, you can use date paste or maple syrup instead.

Does the baking time vary?

It may depend on your oven type. Perform a toothpick test to ensure it’s fully baked.