Chocolate Cake:
• 520 ml Soya milk
• 1 ½ tbsp apple cider vinegar
• 150 vegan butter or coconut oil
• 2 tsp vanilla extract
• 2 tsp instant coffee granules
• 420g spelt flour
• 65g cocoa powder
• 100g sugar
• 150g Stevia
• 4 tsp baking powder
• 1 ½ tsp baking soda
• ¾ tsp salt
• 1 mashed banana (120g)
Chocolate Frosting:
• 300ml whipping cream (or full-fat coconut milk)
• 350 non-dairy bittersweet chocolate chopped (60% cocoa)
• 2-3 tbsp agave syrup
Chocolate Mousse Filling
• 60g silken tofu (blended until creamy)
• 120ml whipping cream (for vegan version non-dairy whipping cream or full fat coconut milk)
• 25g powdered sugar
• ½ tsp vanilla
• 1/3 cup of the chocolate frosting
Homemade Raspberry Jam
• 230 g frozen raspberries
• 2 tsp corn-starch
• 1 tbsp sugar
• Squeeze of lemon juice (optional)
Decoration
• Raspberries
• Strawberries
• Chopped chocolate
Frosting
1. In a small pot, heat the coconut milk until just boiling (or microwave for about 2 minutes)
2. Pour the mixture over the chopped chocolate and stir until the chocolate is melted.
3. Add the agave syrup and beat with a hand mixer until smooth.
4. Remove 1/3 cup of the chocolate frosting (to use in the chocolate mousse). Let cool remaining frosting until thickened into a spreadable frosting.
Chocolate Mousse
1. Using a hand mixer, beat the cream cheese, whipping cream, powdered sugar and vanilla until creamy. Pour in reserved 1/3 cup frosting and continue beating until thick and stiff peaks form.
Raspberry Jam
1. In a pot, thaw frozen raspberries over medium-high heat, stirring occasional. Mash with a spoon.
2. In a small cup, dissolve corn-starch in 2 tbsp water. Stir into the raspberries along with the sugar and lemon juice. Bring to a simmer, stirring constantly, and cook for 1-2 minutes until thickened. Set aside to cool.
Chocolate Cake
1. Preheat the oven to 170C. Grease and line three 8-inch (20cm) cake pans.
2. Stir the apple cider vinegar into the non-dairy milk and set aside to curdle into vegan buttermilk.
3. In a small pot over medium heat, slowly melt the vegan butter. Stir in coffee granules and vanilla extract. Set aside to cool slightly.
4. Sift the flour, cocoa powder, sugar, baking powder, baking soda and salt into a bowl and mix to combine.
5. Pour the vegan buttermilk and soft butter mixture over the flour mixture. Also, add the apple sauce and stir just until combined and no large lumps remain (do not overmix). Add more sugar to your taste if needed.
6. Fill the batter into the prepared cake pans and bake for about 25-30 minutes, or until a skewer inserted into the centre of the cake comes out almost clean. Then let cool completely. Do not overbake it in order to be moist.
Assembly the cake
1. Remove the frosting from the fridge and mix until creamy.
2. Place one cake layer on a serving plate. Spread about ½ of the raspberry jam over the cake. Then spread ½ of the chocolate mousse over it. Top with the next layer, and repeat this process. Place your third layer on top and spread the chocolate frosting all over your cake.
3. Decorate with fresh berries and enjoy!
(Recipe original from @biankazapatka)
