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Wednesday, November 26, 2008

Raspberry Blackout Cake

My wife made this deliciously wonderful cake. I think the cake came out super excellent moist and all that...i loved it! I think the frosting and the topping made all the difference in my opinion.
We used carob instead of cocoa and regular dairy products for soy products. Enjoy the recipe!
Hare Krishna

Raspberry Blackout Cake with Ganache-y Frosting
courtesy Vegan with a Vengeance by Isa Chandra Moskowitz (2005), p 217-218

1 1/2 cups all-purpose flour
1/2 cup Dutch-processed cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 cups plain rice or soy milk
1/2 cup canola oil
1 (10 oz) jar raspberry preserves (reserve 1/2 cup for the batter)
2 tsp vanilla extract
1 1/4 cups sugar
Fresh raspberries for decorating and yumminess

Preheat oven to 350 degrees F. Spray two 8-inch round springform cake pans with cooking spray. If you don’t have springform then use parchment paper rounds on the bottom of two ordinary 8-inch round cake pans to prevent sticking.

Sift together the flour, cocoa powder, baking powder, baking soda, and salt. Combine the rice milk, oil, 1/2 cup of the preserves, the vanilla, and the sugar in a large bowl and mix with a hand mixer or strong fork. The jam should be mostly dissolved with the rest of the ingredients; some small clumps are okay. Add the dry ingredients to the wet in batches and mix until everything is incorporated . Divide the batter between the prepared pans and bake at 350 degrees for 40 to 45 minutes, or until a toothpick or knife comes out clean. Remove from oven and let cool in pans.

When the cakes have cooled fully, spread one layer of cake with a thin layer of the preserved raspberry preserves (give the preserves a quick mix with a strong fork to get a spreadable consistency); spread a layer of chocolate frosting on top of the preserves. Place the other layer of cake on top and spread its top with preserves. Carefully spread the chocolate frosting over the top, then ice the sides. I like to put a circle of fresh raspberries around the circumference of the top. If you happen to have a decorating bag and tips around, you can alternate a rosebud or star flourish with a raspberry, and a few raspberries in the center will finish it off. Makes 12 servings.

Chocolate Ganache-y Frosting
3/4 cup soy creamer (I use Silk Soy Creamer but if it’s not available plain soy milk will do)
6 tbsp nonhydrogenated margarine
10 oz semisweet chocolate chips

In a saucepan over medium heat, bring the soy creamer to a low boil. Add the margarine and melt, turn off the heat, and stir in chocolate chips until smooth. Let sit for at least 1 hour. It should still have a pourable consistency at this point. If you want a spreadable consistency then refrigerate for an hour (If you refrigerate it for more than a few hours, it sets too much to spread easily, so you will need to reheat it, then let it sit at room temperature before using.)

[Note: the frosting recipe makes about double what you'd need if you plan to just ice and not decorate much]


Devadeva Mirel said...

looks yummy! is that recipe from the veganomicon cookbook? i remember some cupcakes you and your wife made from there long ago...

hope one day we can have you over for prasadam!

have a happy thanksgiving!

ananda said...

Hare Krishna mataji

Thanks for the comments. My wife is the cook and she likes to cook from books. We have the veganomicon cookbook but this recipe was taken from Vegan with a Vengeance book. You should check that out...it is nice.

I very much like your style and recipes in your blog especially the Italian recipes (pizza is my favorite).

Thanks for the invite...we will surely drop by if we are in your neck of the woods. If you come Iowa way...please drop by here for prasadam. We will be delighted to have your kids.

Happy Thanks giving to you too!

Hare Krishna