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![]() ![]() Sift together the flour, cocoa powder, baking powder, baking soda, and salt.Spray two 8-inch round cake pans with cooking spray,* place a round of parchment paper on the bottom of each pan, and spray again. (very slightly adapted from the recipe for Raspberry Blackout Cake with Ganache-y Frosting in Vegan with a Vengeance by Isa Chandra Moskowitz)ġ (10-oz.) jar seedless raspberry preserves (reserve ½ c. Raspberry Chocolate Cake with Ganache Frosting So, if you are making this for a non-vegan crowd, it is possible to substitute regular (ideally, whole) milk for the soy milk in the cake and frosting, and to also use butter and (preferably dark/bittersweet) regular chocolate chips in the frosting. Note: There are times I have made a non-vegan version of this cake out of necessity some of the vegan ingredients can be hard to come by here in Italy. But mainly, I love it because it’s a great cake, perfect for anyone who wants a delectable, double dose of dark chocolate. I love it because it’s easy to make and I can lick the bowl with a clear conscience. ![]() It’s also a crowd pleaser, though very few people who ooh and aah over it realize it’s vegan. This moist, raspberry-scented chocolate cake is a family favorite. ![]()
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