Chocolate Layer Cakes with Black Cherry and Orange

By Chef:  Gena Hemshaw
Posted: January 2, 2012


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It’s that same time of year where you know you need to cozy up with a nice cup of tea and a blanket.


Chocolate layers

  • 3 cups nut or coconut milk
  • 6 tablespoons cacao powder
  • 4 tablespoons cocoa nibs
  • 2 tablespoons vanilla extract
  • 2 tablespoons coconut flakes
  • 1/2 cup coconut oil
  • 1 cup sprouted pecan butter or almond butter
  • 3/4 cup sweetener of your choice (I used Jerusalem artichoke syrup)
  • 1/2 cup almond flour
  • 1 1/2 cups ground flax seeds
  • 3 tablespoons maca powder (optional)
  • 2 tablespoons lucuma powder (optional)

Yogurt Cream

  • 1 cup macadamia nuts- soaked overnight
  • 1 cup cashews — soaked overnight
  • 2 tablespoons light agave syrup
  • 1/2 cup water
  • 2 tablespoons vanilla extract
  • 2 tablespoons raw honey
  • zest of 2 lemons
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon nutritional yeast
  • pinch of salt
  • 8 tablespoons Bio-k acidophilus
  • 1 cup coconut oil
  • 2 tablespoons sunflower lecithin (optional)

Orange Cream

  • 1/2 of the amount of yogurt cream
  • zest of 3 oranges
  • 1 orange — peeled and cut into chunks

Berry Cream

  • half of yogurt cream
  • any berries of your choice — add until you achieve the desired colour


chocolate layers

In a high speed blender, combine all the ingredients until smooth. Spread evenly on 5 Teflex lined dehydrator trays. Dehydrate at 115F for about 6-8 hours, or overnight. Flip and peel the Teflex sheet away, then continue to dehydrate on screens only until completely dry. Cut each cracker into 4 pieces, you should end up with 20 total.

Yogurt Cream
In a high speed blender, combine all of the ingredients until smooth and creamy.

Orange Cream

In a high speed blender, combine all the ingredients until smooth. Refrigerate for 1-2 hours before spreading.


Spread a thin layer of the cream on chocolate crackers layer by layer, sprinkling with cocoa nibs on top of each layer. You can use all 10 pieces to make a 10 layer high cake each — orange and berry. Or you can make 8 layer cakes, like we did, and eat the remaining crackers for a snack.

Refrigerate the prepared cakes for 1-2 hours until set and ready to be cut. Cut each cake into 4 even pieces with a sharp knife. Decorate with cocoa nibs, orange slices and berries. Keep refrigerated until ready to serve.