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(messy) sesame-kissed chocolate and raspberry layer cake


I made this layer cake today because i am currently studying for my A level exams and i needed to do something beautiful, or at least something that makes me happy. (Cause this cake went out to be slightly messy…) I know there has been a cake overdose in the food section lately and i’m not sorry. Cake is awesome, and when i’m stressed, i make cake. Yup. But don’t worry, i think i will be doing something tomorrow that includes vegetables (i’m serious!). Need to remember to take photos.

So about this cake. Yes, it does contain chocolate. Yes, it’s a bit messy, and yes, it’s decadent. But it’s damn delicious. Just believe me. I think it would have turned out even more delicious if i had left out the raspberry layer and the maca drizzle on top. The crust and the chocolate cream are already perfection on themselves. If you are as much into chocolate as i am, try leaving out the raspberry cream. If you’re not, try leaving out the chocolate cream. Or make the layer cake, well, a layer cake, by not leaving out anything. It will still be delicious.

The crust contains almonds, coconut flour, sesame seeds and cacao. I was surprised how *searching for a word* the texture was. It was firm just like cookie dough that has been put in the fridge for an hour. The sesame seeds make it somehow special and it tastes really good. And we’re talking about the crust here.

The chocolate layer is soo delicious. Probably the tahini is what makes it perfect. I think i have been overusing canned coconut milk and am trying to slow down a bit on that, but i couldn’t stop myself from including it in here to add some extra creaminess…

The raspberry layer is pretty amazing too, i think it would make an awesome cookie filling. It’s just cashews, raspberries and some other stuff. Oh and then there’s the maca drizzle on top. Just wanted to add something special on top and decided to go for maca…

sesame-kissed chocolate and raspberry layer cake


  • 1 cup ground almonds
  • 1/2 cup coconut flour
  • 1/4 cup sesame seeds
  • 1 cup dates
  • 1/4 cup water
  • 1 tbsp cacao

chocolate layer:

  • 1 cup dates
  • 1 tbsp tahini
  • 2 tbsp cacao
  • 1/2 can coconut milk
  • 3 tbsp melted cacao butter

raspberry layer:

  • 1 cup cashews, soaked overnight
  • 1 cup raspberries
  • 2 tbsp agave syrup
  • 3 tbsp melted cacao butter
  • 2 tbsp lemon juice

maca drizzle (optional):

  • 1 tbsp coconut oil
  • 1 tbsp maca powder
  • 1- tbsp canned coconut oil
  1. For the crust, mix everything in a food processor or cut the dates as tiny as possible and mix everything with your hands. Lay out a small square pan with parchment paper, spread the dough evenly on it and press it firm. Put in the fridge to set.
  2. For the chocolate layer, mix everything in a blender until smooth af. I’m serious, make it as smooth as you can. The smoother, the tastier. Spread the whole thing evenly on your crust and place in the freezer.
  3. For the raspberry layer, once again throw everything in a blender and blend, blend, blend. Smooth enough? Than you can spread it on top of your chocolate layer. Set in the freezer again.
  4. For the maca drizzle, melt the coconut oil and stir in the other stuff. Pour over your cake. I additionally topped it off with little frozen berries.
  5. Leave the cake in the freezer for at least 4 hours until it is ready to be eaten.


Gonna try and get some biology stuff in my head now… xx, Jezebel

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