Layered Chocolate Cream Cake, inspired by Billy in Tbilisi

Method

1. Cover the cashews with hot water and soak for at least 1 hour (or overnight in cold water), then drain and rinse.

   1 h

2. Heat the oven to 180 °C (350 °F). Whisk the flour, cocoa, baking soda and salt in a bowl.

   5 min

3. In another bowl whisk 1/2 cup (120 ml) of the maple syrup, the almond butter, applesauce, soy milk and 1 tsp (5 ml) vanilla until smooth. Stir into the dry mix and knead briefly into a soft, non-sticky dough; add a spoon of flour if it sticks.

   10 min

4. Divide the dough into 8 equal balls. Roll each one very thin between two sheets of parchment and cut a 20 cm (8 inches) (8 in) circle using a plate as a guide; keep all the trimmings.

   15 min

5. Bake the circles on their parchment, two at a time, for 6 to 7 minutes until set and dry to the touch. Bake the trimmings at the same time until crisp. Cool everything on a rack.

   30 min

6. For the cream, blend the soaked cashews, silken tofu, the remaining 1/4 cup (60 ml) maple syrup, lemon juice and remaining 2 tsp (10 ml) vanilla on high until completely smooth and thick.

   5 min

7. Place one chocolate layer on a plate and spread with a thin, even coat of cream. Repeat with all layers, then cover the top and sides with the rest of the cream.

   10 min

8. Crush the baked trimmings into crumbs and press them over the top and sides. Cover and chill for at least 8 hours so the layers soften and turn cake-like.

   8 h

9. For the topping, blend the dates with the water into a thick caramel. Toast the hazelnuts in a dry pan for 4 to 5 minutes, then roll them in the date caramel.

   8 min

10. Slice the cake into 12 pieces, top each with a caramel hazelnut and dust lightly with powdered sugar.

    5 min

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Tips

• The layers come out of the oven crisp like cookies; the long chill in the cream is what makes them soft, so do not skip it.
• Almond butter replaces the butter in the dough, so no oil is needed.
• The powdered sugar is only for looks; leave it out or use a little finely blended coconut sugar if you prefer.

Notes

Inspired by a layered chocolate cake Ely ate at Billy in Tbilisi, Georgia, in December 2025. This is a home plant-based version, not the restaurant's recipe.