Chocolate Bubble Cake

Recipe byClaire WaltersRaw Blend

Chocolate Bubble Cake
made with Vitamix Ascent Series A3500i with FREE Hemp Nut Milk Bag $1,295$1,699

Try this creamy and flavoursome vegetarian Chocolate Bubble Cake. It’s super easy to make and sure to impress your guests!

Prep
40 min
Cook
8 hr
Makes
1 x 20cm cake
Serves
8-10
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Method

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  1. Grease a 20cm by 9.5cm cake tin with some olive oil and line the bottom with some baking paper.

  2. Melt your dark chocolate

  3. Once melted, mix chocolate through your rice puffs with the Tahini.

  4. Press your Chocolate / Tahini and Rice Puff mix into the bottom of your cake tin, press down firmly with the back of your fingers to make the cheesecake base.

  5. Pop this in the freezer to set for at least half an hour.

  6. Beat the cream cheese with an electric mixer.

  7. On a low to moderate speed, add the yoghurt, sweetener, vanilla and lemon juice and beat until there are not lumps.

  8. Pour this over you base and band the tin on the bench a couple of times to evenly spread.

  9. Put the tin back in the freezer and set over night. Alternatively, you can set it in the fridge for a softer texture.

  10. Once ready to serve, top with cherries and some grated chocolate. Cut into slices and indulge in this Chocolate Bubble Cake Recipe.

Good to know

  • If you set it in the freezer be sure to let it rest at room temperature for a little bit. The texture is almost like an ice cream cake!

What we used

The gear behind this recipe, sent from our Brisbane warehouse.

  • The original Vitamix dealer in Australia
  • Fast dispatch from Brisbane
  • Afterpay and Zip available
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