Chocolate Raspberry Cake

In my family, the talented pastry chef is my sister! So I can tell you, I was under a lot of pressure when I’ve been put in charge of her cake!

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And it was a success! Pretty sure I impressed my family with this cake. Eh, a vegan cake that doesn’t taste vegan (we feel the sarcasm here)?

Prep : 30 min

Cooking : 35 min

Servings : 10

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Ingredients

Cake

  • 3 cups (450 g; 750 ml) unbleached all-purpose flour

  • 1 ½ cup (300 g, 375 ml) sugar

  • 1 tsp (5 ml) salt

  • 2 tsp (10 ml) baking soda

  • 1 tsp (5 ml) baking powder

  • ¼ cup (20 g, 60 ml) cocoa

  • 1 cup (250 ml) vegetable oil

  • 1 ½ cup (375 ml) vegan milk (I used unsweetened soy milk)

  • ¼ cup (60 ml) white vinegar

Icing

  • 8 oz (250 g) dark chocolate, chopped

  • 1 ¼ cup (300 ml) soy cream (eg : Belsoy)

  • ½ cup (125 mL) icing sugar

  • 1 ½ cups (375 mL) fresh raspberries

  • ¼ cup (60 mL) cashew nuts, chopped (optional, for decoration)

Preparation

Cake

  1. Preheat oven to 350 F (180 C).

  2. Oil 2 round cake pans.

  3. In a large bowl, combine flour, sugar, salt, baking soda, baking powder and cocoa.

  4. Add the oil, milk and vinegar, then beat for 1 minute using a whisk, until the mixture is homogeneous, being careful not to overmix.

  5. Spread the dough in the 2 molds and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.

  6. Let the cake cool down for 15 minutes before unmolding. Let cool before icing.

Icing

  1. Put the chocolate in a heatproof bowl.

  2. In a small saucepan, bring the cream to a boil.

  3. Pour the cream over the chocolate and wait 2 minutes or until the chocolate is melted. Stir until smooth.

  4. Add the icing sugar and stir. Adjust the taste by adding cocoa (for a more bitter taste) or powdered sugar (for a sweeter taste).

  5. In a bowl, mash 1 cup of raspberries with a fork. Add 1/3 of the chocolate mixture and mix.

Assembly

  1. Place one of the cakes, curved side down, on a serving plate. Spread the choco-raspberry icing.

  2. Place the second cake, curved side up.

  3. Spread the rest of the icing on the cake. Decorate with remaining raspberries and cashews.

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Recipe inspired by La cuisine de Jean-Philippe, ses 100 meilleures recettes véganes

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