Double Fudge "Peanut Butter" and Banana Layer Cake

I made one of these for an Anniversary cake and another one for a dinner party. Didn't they come out so pretty?

I was playing around with Medicine Flower Extracts,...combining flavors, and YUMMMMMMEEEEE!  The frosting and filling were so tasty!!! Both cakes disappeared very quickly. The Anniversary couple had some leftover to share with their family. Hopefully they enjoyed it too!
Many of the ingredients here were selected for optimum richness and flavor, however, please I am sure you can substitute and experiment with what I have here. Be creative!

Double Fudge Peanut Butter and Banana Layer Cake

Cake
3 Tbsp raw cacao butter, melted before measuring
2 Tbsp cacao paste, melted before measuring
1 1/4 cup medjool dates, pitted and soaked
1/2 cup sunflower seeds
1 cup walnuts, (soaked 2 hours and dried well - can dehydrate to dry)
1/4 cup macadamia nuts 
2/3 cup cacao powder 
1/4 cup maple syrup - (or *YFS to taste)
2  Tbsp  mesquite powder (optional)
1/4 cup goji berries - soaked  

Creamy Chocolate Frosting
1/4  cup macadamia nuts
1 avocado
2 Tbsp nut butter
1/4 cup cacao powder
3 Tbsp cacao butter, melted then measured
2 Tbsp cacao paste, melted, then measured
1 tsp mesquite powder
1 tsp lucuma powder
1/4 cup agave
2  drops Dark Chocolate Medicine Flower Extract (or 1 tsp liquid vanilla)
1 -2 drops Hazelnut Medicine Flower Extract
dash of sea salt
walnuts for garnish

Peanut Butter Filling/Frosting
2 Tbsp Creamy Chocolate Frosting (above)
Melt cacao butter and cacao paste in dehydrator (metal bowl works best). Or place one metal bowl over another filled with very hot water.

In food processor, mix dates, sunflower seeds, macadamia nuts and walnuts. Add cacao powder, mesquite powder, and agave. Mix. Add melted cacao butter, and cacao paste. Drain goji berries and add to mixture. Process until everything sticks together.

Use 2 5" non-stick spring form pans, or 2 5" round glass dishes, at least 1" deep.
 

Tip- Sprinkle bottom of spring form pans with cacao powder. (tap and shake to spread even and shake off excess). This works great to help remove cake from pan later.

Using a rubber spatula, press1/2 of  mixture into each dish  or spring form pan and place in freezer for 1 hour.  Run spatula along outside edge to separate from side of dish. 




Chocolate Frosting Prep
Crush macadamia nuts in a nut grinder or by hand. In food processor, mix macadamia nuts until fine. Add avocado and nut butter, and mix until creamy. Add sunflower lecithin.

Melt the cacao paste and butter as suggested above. Stir and add to mixture in food processor.

Add mesquite powder, lucuma powder, agave and dark chocolate  and hazelnut extract. Add a dash of sea salt. 

PB Filling Prep
In processor or high speed blender, combine frosting, nut butter, honey, and yacon and mix until creamy. Add water in small amounts to thin, as needed.

Assembly
Remove one cake layer from pan (leave 2nd in freezer). Arrange on a plate. Spread filling generously, but leave about 1/16th " around edge. Save extra filling for decorating cake later.

Cover filling with sliced bananas, overlapping slightly. Set in freezer for 30 minutes.

Remove both layers from freezer and release top layer from spring-form pan. Place on top of bottom layer with filling.

With an offset spatula, fill the outside edge gap with frosting,  and gradually frost entire cake generously. Place in refrigerator to set. Using a pastry bag and tip, decorate/pipe the cake using the Peanut Butter Filling.

Garnish center with a raw walnut half, pressed into a dollop of Peanut Butter Frosting..

Store in freezer and defrost for 2 hours prior to serving. 

*Mention Rawfully Tempting and Medicine Flower will send you a Special Bonus Sample with your purchase!