DAIRY-FREE CHOCOLATE-RASPBERRY CAKE
A showstopping holiday dessert that's a piece of cake? Meet this four-layer chocolate confection, which comes together from a one-bowl batter and three-ingredient frosting. Coconut oil gives it an especially tender crumb and keeps it so moist, you can bake it days in advance. A tangy raspberry jam between each layer makes it even more extraordinary. Not to mention it's dairy-free, too, with almond milk in the batter and coconut milk in the frosting, so it's a fabulous final act for a kosher meal.
Provided by Greg Lofts
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h40m
Number Of Ingredients 16
Steps:
- Cake: Preheat oven to 350°F. Brush two 8-inch round cake pans with oil. Line bottoms with parchment rounds; brush parchment. Dust with cocoa, tapping out excess. In a large bowl, whisk together flour, cocoa, granulated sugar, salt, baking powder, and baking soda. Whisk in eggs, almond milk, coconut oil, 1 cup warm water, and vanilla until smooth. Divide batter evenly between pans.
- Bake until tops spring back when lightly pressed, 35 to 40 minutes. Let cool in pans 10 minutes, then turn cakes out onto a wire rack, remove parchment, and let cool completely.
- Frosting: Place chocolate in a large heatproof bowl. Bring coconut milk to a boil in a saucepan. Pour over chocolate; let stand 2 minutes. Stir until smooth. Stir in confectioners' sugar until smooth again. Refrigerate, stirring a few times, until thickened and cool, about 30 minutes. Beat in a mixer fitted with the whisk attachment on medium-high speed until light and fluffy, about 2 minutes. Use immediately, or store in an airtight container at room temperature up to 2 days; beat again before using.
- Cake and Frosting: Trim tops of cakes flat; split in half horizontally. Brush jam evenly over split sides of layers. Spread 3/4 cup frosting evenly over split side of a bottom cake layer (reserve other bottom layer for top of cake). Stack with next layer; spread with 3/4 cup frosting.
- Repeat with remaining cake layers, placing reserved bottom cake layer on top, untrimmed-side up. Spread remaining frosting evenly over top and sides of cake. Decorate top with raspberries and coconut. Cut into wedges and serve.
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Raz M
[email protected]This cake is not worth the effort. It's not very good.
KURD POST
[email protected]I followed the recipe exactly and the cake turned out terrible. I'm not sure what went wrong.
HACKER BOYS
[email protected]The cake was a bit too dense for my taste.
Niraj Tandukar
[email protected]The cake was a bit dry, but the frosting was delicious.
Durato Islam
[email protected]This cake is a bit too sweet for my taste, but it's still good.
Ria Moni
[email protected]I'm not a big fan of chocolate cake, but this one was really good. The raspberry filling really made it.
Zana Ukshini
[email protected]This cake is a bit time-consuming to make, but it's worth it. It's so delicious and impressive.
SAZZAD VAI
[email protected]I love the chocolate-raspberry combination in this cake. It's so classic and delicious.
Sherrin Nambela
[email protected]This cake is so rich and decadent. It's perfect for a special occasion.
Shazad Malik
[email protected]I made this cake for my vegan friend and she loved it! She said it was the best vegan cake she's ever had.
Kashmair kashmair
[email protected]This cake is perfect for people with dairy allergies. It's also really delicious.
Jaceline Garett
[email protected]I was a bit skeptical about making a dairy-free cake, but this one was surprisingly good. I couldn't tell the difference!
sumayya hamza
[email protected]This cake is a keeper! I've made it several times and it's always a hit.
June Hobbs
[email protected]I followed the recipe exactly and the cake turned out perfect. It was so moist and fluffy.
md tasin
[email protected]This cake is delicious! I made it for a potluck and everyone raved about it.
Mmatlal Mamphaga
[email protected]I made this cake for my daughter's birthday and she loved it! It was moist and flavorful, and the chocolate-raspberry combination was perfect.
mad sultan80
[email protected]The cake was easy to make and turned out beautifully. I used fresh raspberries and they really made the cake.
Liker Best
[email protected]This cake was a hit at my last party! Everyone loved the rich chocolate flavor and the tangy raspberry filling. I'll definitely be making it again.