Minnesota Mocha Mud Cake
I can remember making dirt and mud cakes as a kid at day care, taking the buckets of moist dirt and mud, packing it in, then inverting it onto a plate and imagining that it was a delicious cake that could be eaten...decadent chocolate instead of earthy mud. We would serve it with pretend tea in our cups and be all proper as if we were wearing elegant clothing. I used to have quite the imagination as a kid, and I still have quite the imagination as an adult. I may not make cakes out of real mud, but I do spend a lot of my free time imagining things such as this Minnesota Mocha Mud Cake I made last weekend.
I admit I got the idea from being out for a walk after work one afternoon, and it had rained which made the ground pretty muddy. Seeing all of the perfectly formed imprints in it from animals and other people made me think it would be perfect for those mud pies I used to make as a kid. Suddenly I was hungry for chocolate cake and making an edible one sounded like a fabulous idea!
I have seen a lot of dirt cake lately with layers of chocolate cookies and vanilla mousse, which was kind of where I was going with this, except mine would have creamy mocha chocolate filling in between the cookie layers instead. I made a nut free chocolate and cacao nib "cookie"crust and crumble to contrast the smooth filling. I decided to use bananas as the filling this time, since I had a ton of them on hand, and I knew they would make the perfect creamy filling for my cake. The filling turned out rich and delicious and I could not wait to try it! Once set and unmolded, it was the loveliest "dirt" and "mud" I had ever seen, and it was delicious dirt and mud at that!
Minnesota Mocha Mud Cake
Makes one 6 inch cake
1 cup dried finely shredded coconut
1/2 cup ground flaxseed
1 cup soft medjool dates, pitted and chopped
1/3 cup raw cacao powder
1/3 cup raw cacao nibs
4 cups sliced organic banana
3 1/2 cup pitted soft medjool dates
1 cup raw coconut butter, warmed to liquid
1 Tbsp vanilla extract
1 tsp coffee extract
a pinch sea salt
1/2 cup raw cacao powder
Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process buckwheat, coconut, flaxseed and sea salt in a food processor until it is fine crumbs, then add the dates and cacao powder and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Add the cacao nibs and pulse until incorporated. Firmly press 1/3 of the crust into the bottom of the prepared pan, and set aside (the other parts of it will be used for the crumble filling and topping.
For the filling, combine all ingredients in a high speed blender and blend until smooth. Pour half over the prepared crust, then sprinkle with half the reserved crumble. Pour the other half of the filling over that, then the rest of the crumble. Place in the freezer for at least 6 hours until set. You may need to run a knife along the side of the cake in the pan to release it. Store in the fridge.