Vegan Raspberry Chocolate Cake

My friend had a birthday over the weekend and I jumped at the opportunity to make the cake! I wanted to share 2 parts of the cake so that you could make it at home! So here it goes...















Super Moist Chocolate Cake: (this makes 2 8' rounds)
3 c. Flour
2 c. Sugar
12 Tbsp Cocoa Powder (3/4 c)
2 tsp Baking Soda
1/4 tsp Salt
Add:
2 c. Cold Water
1/2 c. Veg Oil
2 Tbsp Rice Vinegar
4 tsp Vanilla

Grease and flour pan
Bake 25-30 mins 350*
Note: If you cut the recipe in half, it fills a 8x8 pan and is great cover in a dusting of powdered sugar for an easy party dessert.


Now the Ganache Recipe:
3/4 c. Rice Milk
1/4 c. Soy Butter
12 oz. Vegan Chocolate (chips are cheapest to use)

Over a double boiler (put a large bowl over a pan of boiling water), Melt the butter in the milk. When completely melted, add chocolate and stir until melted and smooth.

I doubled the recipe to make this cake. I cooled half the choc mixture and used it as an icing over the cake (a thin layer called a crumb coat) and iced the sides as well as the rosettes on the top. When you pour the ganache over the cake, make sure it is slightly cool, if too hot it will run fast down the sides and not leave a thick even layer over the top.

I am going to keep the filling a secret, being I need something to make this cake "my own". I am sure you will think of a million yummy things to fill this cake with. Have fun, don't be nervous, you can't mess up chocolate!!!