Description
A rich, moist chocolate cake layered with tart raspberry preserves and velvety chocolate ganache—topped with fresh raspberries and a glossy glaze for the ultimate indulgent dessert.
Ingredients
Units
Scale
- For the cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsweetened almond milk (or any plant milk)
- 1/3 cup vegetable oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1/2 cup brewed coffee or hot water
- For the filling & ganache:
- 1/2 cup raspberry preserves (seedless preferred)
- 1 cup dark chocolate chips
- 1/2 cup canned coconut cream
- For the topping:
- Fresh raspberries
- Optional: extra melted chocolate or glaze for shine
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a large bowl, sift together flour, sugar, cocoa powder, baking soda, and salt.
- In another bowl, whisk together almond milk, oil, vinegar, vanilla, and coffee.
- Combine wet and dry ingredients and stir until smooth.
- Divide the batter between the pans and bake for 25–30 minutes, or until a toothpick comes out clean. Let cool completely.
- For ganache, heat coconut cream until simmering. Pour over chocolate chips and let sit 2 minutes, then stir until glossy.
- To assemble, spread raspberry preserves between the cake layers. Cover the top and sides with ganache.
- Garnish with fresh raspberries and drizzle extra ganache for a glossy finish.
Notes
- Use seedless raspberry preserves for a smooth filling.
- Chill the cake before slicing for cleaner layers.
- Cake layers can be made a day in advance and stored wrapped in the fridge.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 24g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
