This type of cake is my absolute favourite to make, hands down. There is something so satisfying in making a nice little square cake with equal layers of filling and frosting. Very aesthetically pleasing, I must admit. And also very straightforward to make, featuring a beloved flavour combination of dark chocolate and raspberries.
To make it additionally moist, I added a chocolate simple syrup, enriched with homemade raspberry brandy, and it was a dream come true in a cake form. Supremely soft layers, rich filling, and that little hit of liqueur from the syrup.
One thing I want to add, though; you can make the simple syrup in two ways. The first one, like I wrote in the recipe, is by adding the brandy to the syrup before cooking, with some of the alcohol evaporating as it boils. If you want to keep the alcohol, add the brandy to the syrup just before soaking the layers. Do keep in mind, though, it will be strong.
If you want to avoid alcohol altogether, add a tiny splash of raspberry extract or raspberry candy flavouring to the cooled syrup or even some ground freeze-dried raspberry powder. Both will work very well.
All in all, it is a simple little spring cake, easy to prepare and easy to enjoy. I find it best after about 15 minutes or so at room temperature, and served with strong espresso. However, if you are not a fan of coffee, dessert wines pair very well, as does a refreshing glass of lemonade with some mashed raspberries.
Ingredients
For the dark chocolate layers
250 grams plain flour
40 grams unsweetened cocoa powder
2 teaspoons baking powder
½ teaspoon baking soda
300 grams granulated sugar
400 millilitres boiling water
80 millilitres vegetable oil
2 teaspoons vanilla bean paste
1 tablespoon apple cider vinegar
For the raspberry chocolate syrup
100 millilitres cold water
25 millilitres raspberry brandy or vegan raspberry liqueur
100 grams granulated sugar
20 grams unsweetened cocoa powder
For the raspberry cream filling
200 millilitres soy milk, cold
200 grams puréed raspberries, strained and seeds removed
100 grams granulated sugar
60 grams cornflour
150 grams vegan block butter, at room temperature
1 teaspoon vanilla bean paste
Preparation
Start by making the raspberry filling. Whisk together the pureed raspberries and cold soy milk, add in the sugar and cornflour, and place over medium-high heat. Mix gently while it is heating up, and once it comes to a boil, cook and stir for about 2-3 minutes, until it thickens. Remove from the heat, cover the surface with a piece of cling film or baking parchment, and let it cool down to room temperature, but not any more than that, as it will be difficult to blend later.
While the filling is cooling, make the raspberry chocolate syrup. Add the water, brandy, granulated sugar, and cocoa powder into a small saucepan, whisk very well and place over medium-high heat. Let it come to a boil, and then cook, stirring constantly, for about 2 minutes or so. It will more than likely not thicken at all, but the cocoa will dissolve. Remove from the heat and let it cool down to room temperature.
Finally, make the cake layers. Let the oven preheat to 180°C and line a rectangular cake pan (20x30 cm) with baking parchment, bottom and sides. Set the pan aside.
Take a large bowl and sift in the flour, cocoa powder, baking powder, and baking soda. Add in the sugar and mix very well. Make a well in the centre, pour in the water, oil, vanilla, and the vinegar, and whisk until just combined. Pour the batter into the prepared pan, tap it lightly on the work surface, and bake immediately in a preheated oven, at 180°C, for about 18-20 minutes, or until done. Check it with a toothpick to make sure it is baked, but not dry, and let it cool in the pan completely.
Once everything is ready, proceed to assemble the cake. Level the cake if necessary and slice it in half crosswise and lengthwise, to create four thin rectangular layers. Set them aside.
Whip the raspberry filling with an electric mixer on high until it becomes light and airy. Whip the softened vegan butter and vanilla with the same beaters, and then blend and whip everything together. Take the time with this step, as the filling should be smooth and firm. Take 3-4 big spoonfuls of the filling for the final frosting of the cake, and divide the rest into three equal parts.
Place the first cake layer on the serving platter, place a cake form around it, line it with a tall sheet of acetate, and close it in place. Generously soak the cake with the cooled syrup, and add a third of the cream filling. Top with another layer and repeat until all the ingredients are used up. Top with the final cake layer, soak it with the syrup, and place the cake into the refrigerator for at least eight hours. When ready, remove the cake form and the acetate, decorate with the reserved filling, and serve in thin slices. It is best served after being at room temperature for about 15 minutes before slicing and with strong coffee. Yields 12 servings.
