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raspberry chocolate mocha cake

raspberry chocolate mocha cake

I attempted to make my first 4-layer cake for my dad’s birthday. He’s a fan of chocolate on chocolate cake so I thought I’d spice it up a bit for him and make lots of it! It’s vegan, by the way, and while my mom originally stuck her nose up to the idea of serving a vegan birthday cake to the family, it was a huge hit! Everything worked out for the most part. Although I still don’t know why every cake I make sinks slightly in the middle. I also have a hard time getting anything bigger than a cupcake out of a baking pan without losing some of it on the bottom. Perhaps I need better pans? It looks good from the outside, but if I can add one more picky criticism… you can’t see the 4 layers. I used organic raspberry preserve from a jar in between the layers of cake, but it spreads out so thin and just soaks into the cake that you can’t see each beautiful slab. Aah well!

raspberry chocolate mocha cake

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Print Recipe

raspberry chocolate mocha cake

It's time to indulge in this deep and dark chocolate cake with 4 layers and all! 

Course Dessert
Cuisine American
Keyword cake, chocolate, dessert
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 8 servings
Author Lauren Toyota

Ingredients

cake batter

  • 1/2 C soy milk
  • 1/2 tsp apple cider vinegar
  • 3/4 C raw cane sugar
  • 1/3 C melted coconut oil
  • 1/2 C strong brewed coffee
  • 1 1/2 tsp vanilla extract
  • C cake flour
  • 1/3 C raw cacao powder
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt

chocolate ganache

Instructions

  1. In a large bowl whisk apple cider vinegar and soy milk and set aside to thicken. 

  2. In a separate bowl sift together the flour, cacao powder, baking soda, baking powder, and sea salt. 

  3. To the bowl with soy milk and vinegar add the coffee, sugar, vanilla extract, and oil. 

  4. Add wet ingredients to the dry ingredients and mix together until smooth. 

  5. Divide the mixture into 2 greased and floured round cake pans and bake at 350°F for 18 to 20 minutes or until a toothpick comes out clean.

  6. Allow the cakes to cool completely before removing from the cake pans. You can do this by placing a wire rack on top of the cake pan and flipping it to allow the cake to gently fall out.

  7. To make the ganache, bring soy milk to a boil, then remove from heat and stir in chocolate chips until melted and smooth. The consistency needs to be thick so that it doesn't drip when you cover the cake. You might need to add more or less chocolate chips.

  8. Assemble the cake by cutting the 2 cakes you baked in half lengthwise. Put a layer of raspberry preserve in between the cake layers. And using an icing spatula cover the entire cake with the chocolate ganache. You could also just use ganache throughout the layers and eliminate the raspberry preserve, you'll just need to make double the recipe. 

  9. Garnish with fresh raspberries or whatever you want to use to decorate! 

Recipe Notes

You can leave the cake at room temperature if you're serving it within the hour.

5 comments

  • Val Outmezguine 9 years ago

    All I can say is delish!

  • Jennifer 9 years ago

    This cake is GORGEOUS!! I love the raspberries on top!

  • It's me! 8 years ago

    Looks great! Opening the oven door before the cake is done can often cause the cake to collapse in the center…maybe thats the cause of you wining center?.

  • It's me! 8 years ago

    I mention sinking center…effing iPad .

  • It's me! 8 years ago

    Doh! Meant. I meant, sinking center… Geeze!

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