Raspberry Chocolate Cake with Ganache Frosting

Ingredients

• 1.5 cup all-purpose flour
• 0.5 cup Dutch-process cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• 0.5 tsp salt
• 1.5 cup vanilla soy milk
• 0.5 cup canola or vegetable oil (Either canola oil or vegetable oil.)
• 10 oz seedless raspberry preserves (Reserve 1/2 cup for layering; use the remaining preserves in the batter and for filling.)
• 2 tsp vanilla extract
• 1.25 cup sugar
• cooking spray (Alternatively, lightly coat the pans with vegetable oil.)
• 0.8125 cup vanilla soy milk (Equivalent to 3/4 cup plus 1 tablespoon; for the ganache.)
• 6 tbsp non-hydrogenated margarine (Such as Earth Balance.)
• 12 oz vegan chocolate chips

Steps

1. 1

   Preheat the oven to 350°F. Prepare two 8-inch round cake pans by spraying them with cooking spray, placing a round of parchment paper on the bottom of each pan, and spraying again. Alternatively, lightly coat the pans with vegetable oil.

2. 2

   Sift the all-purpose flour, Dutch-process cocoa powder, baking powder, baking soda, and salt together.

3. 3

   In a large bowl, combine the vanilla soy milk, canola or vegetable oil, 1/2 cup of the raspberry preserves, vanilla extract, and sugar. Mix well. The preserves should be mostly dissolved; small clumps are acceptable.

4. 4

   Add the sifted dry ingredients to the wet mixture in batches, mixing until everything is incorporated.

5. 5

   Divide the batter evenly between the prepared cake pans.

6. 6

   Bake for 40–45 minutes, or until a toothpick or knife inserted into the cakes comes out clean. Remove the pans from the oven and let the cake layers cool in the pans.

7. 7

   While the cake cools, make the ganache. In a saucepan over medium heat, bring the vanilla soy milk to a low boil.

8. 8

   Add the margarine to the hot soy milk and melt it. Turn off the heat, add the vegan chocolate chips, and stir until the mixture is smooth.

9. 9

   Let the ganache cool, then refrigerate it for about 1 hour, until it thickens to a spreadable consistency. Check it during chilling so it does not become too firm; remove it from the refrigerator if necessary.

10. 10

    When the cake layers are cool, remove one from its pan and place it on a cake plate or stand. Spread it with a thin layer of the remaining raspberry preserves, followed by a thin layer of chocolate ganache. Place the second cake layer on top and repeat the preserves and ganache layers, then ice the sides of the cake.

Notes

The recipe is very slightly adapted from Raspberry Blackout Cake with Ganache-y Frosting in Vegan with a Vengeance by Isa Chandra Moskowitz. For a non-vegan version, regular, ideally whole, milk may replace the soy milk in the cake and frosting, and butter and preferably dark or bittersweet regular chocolate chips may replace the margarine and vegan chocolate chips. The source does not specify a precise cooling time for the cake layers before assembly.

Nutrition per serving

• dessert
• cake
• vegan
• dairy-free
• egg-free
• double chocolate
• raspberry
• layer cake