The perfect party cake

Ingredients

For the base and brownies:
• 1 cup almonds
• 1 cup walnuts
• 1 1/2 cups chopped dates (approx. 5 oz)
• 1/2 cup cacao powder
• 1 tbsp pure maple syrup
• 1 tsp pure vanilla extract
For the brownie frosting:
• 1/4 cup coconut butter, softened
• 2 tbsp agave nectar
• 1 tbsp cacao powder
• pinch of sea salt
For the vanilla soft serve:
• 2 cups cashews, soaked at least 2 hours or overnight
• 1 cup almond milk
• 6 tbsp agave nectar
• 2 tbsp pure vanilla extract
• 1/2 cup coconut oil, melted
For the cookie crumbs:
• 1/2 cup almonds, ground
• 1/4 cup cacao powder
• 2 tbsp pure maple syrup
• 1/4 tsp pure vanilla extract
• pinch of sea salt
For the caramel:
• 1/2 cup macadamia nuts
• 3 tbsp pure maple syrup
• 3 tbsp agave nectar
• 1/2 tsp pure vanilla extract
• 1/8 tsp sea salt
For the chococlate ganache:
• 1/4 cup coconut oil, melted
• 1/4 cup agave nectar or maple syrup
• 2 tbsp cacao powder, sifted

Instructions

For the base and brownies:
1. In a food processor, process the almonds and walnuts to a coarse meal.
2. Add the dates, cacao, maple syrup and vanilla and continue to process until well combined. The mixture should be thick and sticky.
3. Press about half of the mixture onto the bottom of a 6-inch springform pan to make a 1/4- to 1/2-inch base (this will be the base for the cake) and the remaining mixture into a 9 x 5-inch loaf pan (this will be the brownies). Set aside both pans.
   For the brownie frosting:
4. In a small bowl, whisk together all ingredients until smooth.
5. Using an offset spatula or the back of a spoon, spread the frosting on the top of the brownies in the loaf pan. Place the pan in the freezer to set, about 30 minutes. When ready, cut the brownies into small, 1/2-inch chunks and store them in the freezer until ready to use.
   For the vanilla soft serve:
6. In a high-speed blender, puree the cashews, almond milk, agave nectar and vanilla until smooth.
7. Add the coconut oil and blend until well combined and smooth.
8. Pour half of the mixture on top of the cake base in the 6-inch springform pan. Place in the freezer to set. Pour the remaining mixture into a bowl and refrigerate until ready to use (this will be used on the top half of the cake).
   For the cookie crumbs:
9. In a small bowl, mix together all ingredients until small crumbs are formed.
10. Spread the crumbs on a dehydrator tray and dehydrate at 105 degrees for about one hour, or until the crumbs are dry to the touch. Store the crumbs in a sealed container in the freezer until ready to use.
    For the caramel:
11. In a high-speed blender, blend all ingredients until smooth. Pour the mixture into a small bowl with a lid and set aside until ready to use.
    To assemble:
12. To assemble:
13. So far you should have the base topped with a layer of vanilla soft serve. Next, pour the caramel over top of the vanilla soft serve and smooth it out using an offset spatula or the back of a spoon. Crumble the cookie crumbs evenly on top of the caramel. Next, pour the remaining half of the vanilla soft serve on top of the cookie crumbs and add the brownie chunks, carefully pressing them down into the vanilla soft serve. You will likely not need all the brownie chunks, so you can use the leftovers to decorate the top of the cake. Smooth out the top as much as you can and place in the freezer for at least an hour to set. When ready, frost with chocolate ganache (recipe below).
    For the chocolate ganache:
14. In a small bowl, whisk together all ingredients until smooth.
15. Remove the cake from the freezer and let sit for about 10 minutes (if you don't, your frosting will harden as soon as it touches the cake). Using an offset spatula, frost the top and sides of the cake and place the remaining brownie chunks (if you have any) on top of the cake, as desired. Place the cake back in the freezer for about 10 minutes to allow the ganache to set. Serve with a smile and dig in!

http://www.adashofcompassion.com/2011/07/the-perfect-party-cake/

Copyright © 2011 Nicole Axworthy.