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Black Forest Donut Ripple Cake

A sneaky dessert that contains 1 vegetable and 2 fruits
Prep Time30 mins
Cook Time10 mins
Total Time5 hrs
Servings: 12
Author: Lisa@mummymade.it

Ingredients

Black Forest Donut Ripple Cake

  • 12 Chocolate Donuts see recipe below
  • Chocolate Mousse see recipe below
  • Cherry Whipped Cream see recipe below (make ahead so it can thicken in the fridge before using)

Chocolate Donuts

  • 2/3 Cup Almond Meal
  • 1/3 Cup Arrowroot
  • 1/4 Cup Cocoa
  • 1 teaspoon Baking Powder
  • 1/4 Cup Maple Syrup/Honey
  • 1/2 teaspoon Salt
  • 2 1/2 Tablespoons mashed Sweet Potato or Pumpkin or softened Coconut Oil
  • 1/2 Cup Milk of Choice
  • 1 teaspoon Vanilla Extract
  • 1 Egg

Chocolate Mousse

  • 1 large ripe Avocados or 2 small ones
  • 1/4 cup unsweetened Cocoa Powder
  • 1/4 cup Maple Syrup you could also use honey, etc.
  • 1/2 Tablespoon Vanilla Extract
  • 1 Tablespoon Coconut Cream/Milk

Cherry Whipped Cream

  • 200 grams pitted Cherries I used frozen
  • 1 Tablespoons Maple Syrup
  • 1 Tablespoons Water
  • 1/2 teaspoon Vanilla Extract
  • 1 1/2 teaspoons Gelatine
  • 1 can Coconut Cream 400ml, can left in fridge overnight and the thick cream used; discarding the watery remains (this will be approx. 1 1/2 cups)
  • 2 teaspoons Vanilla Extract
  • 2 teaspoons Maple Syrup

Instructions

INSTRUCTIONS

    Black Forest Donut Ripple Cake

    • Arrange the donuts into 3 piles of 4 donuts each.
    • Spread the chocolate mousse onto 1 donut and top with another donut. Spread the chocolate mousse onto that donut and place another on top. Repeat until the 4 donuts are joined together.
    • Repeat the process for the other 2 piles.
    • Pipe/spoon more Chocolate Mousse into the centre of the donut piles, filing the donut tunnel.
    • Smear a spoonful of mousse on the serving tray to act as the glue for the donut piles.
    • Place the donut 'piles' on a serving plate (refer to the step by step photos).
    • Completely cover the donuts with the cherry whipped cream, making sure no donut is visible.
    • If needed, make extra whipped cream to ensure that all the donuts are fully covered.
    • Use a piping bag to decorate the base of the cherry ripple cake with chocolate mousse (it also helps to hide any cream smears on the serving plate).
    • Place in the fridge for a minimum of 3 hours before serving.
    • Slice from the narrow end. Each slice will have a cross section of a '4 donut sandwhich'.

    Chocolate Donuts

    • Preheat oven to 200C/400F and grease a 12 donut pan (a mini-muffin pan can also be used but cooking times will vary).
    • Sift the dry ingredients together in a bowl.
    • In a separate bowl, whisk all wet ingredients together.
    • Combine wet and dry ingredients, stirring gently until just combined.
    • Pour the mixture into a piping bag and fill up the 12 donut pan rings. (don’t fill batter higher than 3/4 of the way up). This is easier than than spooning the mixture in.
    • Bake for 10 minutes (possibly a bit longer if you are not using a regular sized doughnut pan).
    • Be careful not to over-bake, especially if you’re making mini’s. They cook quickly.
    • Allow to cool in the tin before removing.

    Chocolate Mousse

    • Remove the pips from the avocados and scoop the pulp into the food processor/blender.
    • Add the cocoa, maple syrup, vanilla and cream/milk.
    • Blend and blend until all the lumps and bumps are gone... then blend some more.
    • Taste the mousse at this stage. If the taste of avocado is too strong add 1 Tablespoon extra each of cocoa and maple syrup. Blend and retaste. Repeat again if necessary (remembering the taste of the mousse will mellow and improve upon resting)
    • If the mousse is too thick add an extra tablespoon of cream.

    Cherry Whipped Cream

    • Place the cherries, maple syrup, vanilla and water in a small saucepan and bring to a slow, rolling boil.
    • Place 2 Tablespoons of water into a small bowl and sprinkle the gelatine over. Allow to thicken.
    • Decrease the heat to medium/low and cook for 10-15 minutes, or until thick. Ensure that the pot is stirred regularly to prevent sticking or burning.
    • Add the gelatine mixture to the pot after 5 minutes, stirring to ensure it is fully combined.
    • Use a masher or blender to break down the cherries slightly if still chunky.Allow the mixture to cool.
    • In a bowl of a kitchen stand with a whisk attachment, add the thickened coconut cream, maple syrup and vanilla extract and whisk on high until thick.
    • Turn the whisk off and add the cooled cherry mixture.
    • Whisk on medium until combined. Place the cream in the fridge and allow to thicken slightly before using. This will not take too long as the gelatine will help to stabilise the cream.