Vegan Raspberry Blackout Cake With Ganache Y Frosting Recipes

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VEGAN! RASPBERRY BLACKOUT CAKE WITH GANACHE-Y FROSTING

(From Vegan with a Vengeance by Isa Chandra Moskowitz) This make a great birthday cake and I have found that even people who think that they aren't crazy about chocolate and raspberries go crazy over it. (I made this for MY birthday party and people, non-vegan people mind you, LOVED it to bits.)

Provided by Vegan_Baker900

Categories     Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 14



Vegan! Raspberry Blackout Cake With Ganache-Y Frosting image

Steps:

  • In a saucepan over medium heat, bring the soy creamer to a low boil. Add the margarine and melt, turn off the heat, and stir in chocolate chips until smooth. Let sit for at least one hour. It should have a pourable consistency at this point. If you want a spreadable consistency then refrigerate for an hour.
  • Preheat oven to 350. Spray two 8-inch round springform cake pans with cooking spray. If you don't have springform, then use parchment paper rounds on the bottom of two ordinary 8-inch round cake pans to prevent sticking.
  • Sift together the four, cocoa powder, baking power, baking soda, and salt. Combine the rice milk, oil, 1/2 cup of the preserves, the vanilla, and the sugar in a large bowl and mix with hand mixer or strong fork. The jam should be mostly dissolved with the rest of the ingredients; some small clumps are okay. Add the dry ingredients to the wet in batches and mix until everything is incorporated. Divide the batter between the prepared pans and bake at 350F for 40-45 minutes, or until a tooth pick or knife comes out clean. Remove from oven and let cook in pans.
  • When the cakes have cooled fully, spread one layer of cake with a thin layer of the reserved raspberry preserves (give the preserves a quick mix with a strong fork to get a spreadable consistency); spread a layer of chocolate frosting on top of the preserves. Place the other layer of cake on top and spread its top with preserves. Carefully spread the chocolate frosting over the top, then ice the sides. I like to put a circle of fresh raspberries around the circumference of the top.

Nutrition Facts : Calories 456.8, Fat 20.3, SaturatedFat 7, Cholesterol 9.9, Sodium 265.4, Carbohydrate 69.8, Fiber 3.5, Sugar 47.2, Protein 4.8

1 1/2 cups all-purpose flour
1/2 cup Dutch-processed cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups soymilk
1/2 cup canola oil
1 (10 ounce) jar raspberry preserves (reserve 1/2 cup for the batter)
2 teaspoons vanilla extract
1 1/4 cups sugar
3/4 cup coffee creamer (if soy creamer is unavailable, soy milk will do)
6 tablespoons non-hydrogenated margarine
10 ounces semi-sweet chocolate chips (1 cup and 2 tablespoons)
fresh raspberry, for decorating and yumminess

CHOCOLATE-RASPBERRY GANACHE FROSTING

Make and share this Chocolate-Raspberry Ganache Frosting recipe from Food.com.

Provided by JamesDeansGirl

Categories     Dessert

Time 20m

Yield 1 1/4 cups

Number Of Ingredients 4



Chocolate-Raspberry Ganache Frosting image

Steps:

  • In a small, heavy saucepan over medium heat, bring the heavy cream to a simmer; remove pan from heat.
  • Add the chocolate chips, preserves, and butter, shaking the pan to immerse the chocolate and as much of the preserves and butter as possible.
  • Let stand for 1 1/2 minutes, or until the chocolate has melted.
  • Beat the mixture with a wire whisk until smooth.
  • Cool until thick enough to use as a glaze; or, cool completely and whip to desired spreading consistency using an electric mixer on medium speed.
  • *Trywith milk chocolate or white chocolate chips.
  • *.

Nutrition Facts : Calories 1204.7, Fat 82.2, SaturatedFat 50.1, Cholesterol 135.7, Sodium 221.6, Carbohydrate 131.7, Fiber 8.6, Sugar 104.4, Protein 7.4

1/3 cup heavy cream
1 cup semi-sweet chocolate chips
1/4 cup seedless red raspberry preserves
2 tablespoons butter

VEGAN CHOCOLATE-RASPBERRY CAKE WITH DARK CHOCOLATE GANACHE

This simple one-bowl vegan chocolate cake, topped with a raspberry glaze and a dark chocolate ganache is perfect with ice cream and fresh raspberries.

Provided by toastyfrenchy

Categories     Desserts     Frostings and Icings     Chocolate

Time 2h5m

Yield 12

Number Of Ingredients 15



Vegan Chocolate-Raspberry Cake with Dark Chocolate Ganache image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Oil and flour a fluted tube pan (such as Bundt®).
  • Combine flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Add 2 cups soy milk, oil, vinegar, and vanilla extract and stir until just combined. Pour batter evenly into the prepared pan.
  • Bake in the preheated oven, watching closely, until a toothpick inserted in the center comes out clean, 30 to 40 minutes. Cool in the pan on a wire rack for 15 minutes. Invert cake onto a serving platter with a sheet of wax paper underneath the cake. Let cool completely, about 45 minutes, before glazing.
  • Combine jam and 1 tablespoon water in a microwave-safe bowl. Heat glaze in a microwave oven at 50% power for about 1 minute.
  • Combine chocolate chips and 1/4 cup soy milk in the top of a double boiler over medium heat. Stir until chocolate is melted, about 5 minutes. Add coffee granules and stir until smooth. Remove ganache from heat and let sit to thicken slightly, about 8 minutes.
  • Spoon and spread raspberry glaze all over the top and sides of the cake. Follow with ganache. Allow cake to sit in a cool place until serving. Before serving, remove the wax paper from under the cake.

Nutrition Facts : Calories 393.3 calories, Carbohydrate 64.8 g, Fat 15.1 g, Fiber 3.6 g, Protein 5.6 g, SaturatedFat 3.6 g, Sodium 255.2 mg, Sugar 35.4 g

2 ½ cups all-purpose flour
1 ½ cups white sugar
½ cup unsweetened cocoa powder, sifted
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups soy milk
½ cup canola oil
1 teaspoon white vinegar
1 teaspoon vanilla extract
½ cup seedless raspberry jam
1 tablespoon water
½ cup non-dairy dark chocolate chips
¼ cup soy milk
½ teaspoon instant coffee granules

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