Chocolate and whisky are so lovely together and with the perky taste of raspberries it becomes heaven.
Serving Size: 8
Ingredients:
For the cake:
- 1 1/2 cups unbleached white flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1/2 cup vegetable oil
- 1/4 cup whisky
- 3/4 cup chilled coffee
- 2 teaspoons pure vanilla extract
- 2 tablespoons cider vinegar
For the raspberry filling:
- 1/2 - 3/4 cup raspberry preserves or jam
For the chocolate-whisky glaze:
- 6 - 8 ounces dark vegan chocolate, melted in a bain marie
- 4 & 1/2 ounces vegan margarine,
- 2 tablespoons whiskey
- 2 tablespoons powdered sugar
Directions:
- Preheat oven to 375 degrees.
- Generously oil an 8-inch s round baking pan or spring form and dust with a little sifted cocoa, or line the bottom with parchment paper.
- In a medium bowl, sift together flour, cocoa, baking soda, salt and sugar.
- In another bowl, combine the oil, whisky, coffee and vanilla.
- Pour the liquid ingredients into the dry ingredients and mix until well blended and smooth.
- Add the vinegar and stir briefly.
- The baking soda will begin to react with the vinegar right away, leaving pale swirls in the batter.
- Quickly pour the batter into the baking pan.
- Bake for 30 to 35 minutes.
- The cake is done when a toothpick inserted in the center comes out dry.
- Allow to cool.
Meanwhile, prepare the raspberry filing:
- Make sure the raspberry filling is a spreadable mass.
- If it is too thick or solid, either warm it in a saucepan, or add a bit of water and mix well.
- You don’t want it too thin or it will soak into the cake, but if it is too thick, it might “tear” the cake as you spread it.
To assemble the cake:
- Remove from the cake from the pan.
- Carefully slice the cake in half.
- Place the bottom half of the cake on a serving plate and put the raspberry filling ion top.
- Place the top half of the cake back on the cake.
For the chocolate glaze:
- Melt the chocolate with the vegan margarine in a bain marie (double boiler over water).
- Stir well to mix, remove from the bain marie and add the whisky and powdered sugar.
- Add glaze the top of th cake, it’s fine if some of the glaze drizzles down the sides.
- Garnish with a few pretty raspberries
Notes:
The basic recipe for the cake can be found all over the net, on
http://www.post-gazette.com, or http://www.razzledazzlerecipes.com to name just a couple, however all are based on the Mossewood Cookbook recipe.
on Feb 10th, 2008 at 4:01 am
This looks and sounds absolutely divine!!! Yummmm…..
on Feb 10th, 2008 at 8:09 pm
YUM. Chocolate and raspberries are one of the most heavenly combinations. Throw some whiskey in there, too, and I’m going to HAVE to figure out how to make this gluten-free!
on Feb 20th, 2008 at 9:33 am
I made this cake the other night and found it to be very light, like angel food cake. it wasn’t what I was looking for as I wanted to frost the entire cake and it was really tough but omg IT WAS DELICIOUS.
on Mar 1st, 2008 at 11:13 pm
Thank you so much for this recipe! This cake is delicious! And it lasts long because it is very filling. I have found a new favorite. Keep up the good work with this blog, there are several other recipes I think I’ll have to try as well.
on Apr 9th, 2008 at 12:48 am
This looks simply awesome! even when I don’t drink!!:)
on May 8th, 2008 at 7:26 pm
ah, the delectable combination of coffee, chocolate and raspberries… now if we could figure a way to involve some caramel here!