Birthday Cake: raw chocolate fancy cake

Well this post comes a little late, but I found the pictures of my birthday cake(s) and I thought maybe you want to see them and try this great recipe (adapted of Attila Hildmann's "Mini-Schoko-Kaffee-Torte) :

We made these two cakes at my birthday, so we had a great Sunday with baking, playing games, going out for a walk.... I loved this cake, so this recipe should to be shared! Happy baking time! 

Raw Chocolate Fancy Cake:

Cake base (raw, fruity, satiable):

- 300g dates

- 50g raisins

- 50g cranberries

- 100g cashew nuts/ Almonds

- 100g oats

- 1 tsp salt

- 1 tsp vanilla sugar

-> chop everything very fine in a food processor and mix very well; then press it with your hands in a cake pan

Filling (abundant, creamy):

- 200g firm or silken tofu

- 1 banana

- 1 tsp salt

- 100g coconut creme/milk

- 30-50g coconut oil

- 1 tsp vanilla sugar

- 50g sweet cacao/ 1 Tbsp baking cacao

- 100g finely chopped cashew nuts

- 300g vegan whipped "cream" (Soyatoo, etc)

-> puree the tofu, banana and coconut creme, add the dry ingredients and at last fold in the vegan whipped cream
-> fill the creme over the cake base in the cake pan and cool it down for about 1 hour in the fridge

Topping (abundant, chocolaty):

- 300g vegan couverture

- 100g vegan whipped cream

- 100g cashew nuts and almonds

-> melt the couverture and stir in the nuts and vegan whipped cream
-> put the cake pan out of the refrigerator and fill the topping over the filling
-> cool it down for some hours again (the best is to let it chill more than 12 hours or overnight)