Description

This ultra fudgy vegan chocolate raspberry cake features moist raspberry syrup-soaked chocolate sponge cake layered in a 2 ingredient fudge frosting. Based off of the Great British Baking Show’s iconic cake, this recipe is a SHOWSTOPPER!

Ingredients

Scale

Vegan Chocolate Fudge Cake:

1 1/4 cup (300 mL) dairy free milk, room temperature
3 cups (375 g) all purpose flour or gluten free 1:1 baking flour, sifted
1 cup (95 g) Dutch-process cocoa powder, sifted
2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp sea salt
1 3/4 cups (350 g) granulated sugar
1/3 cup (110 g) brown sugar
1/2 cup (113 g) neutral oil
1 cup (220 g) dairy free yogurt, room temperature
1 tsp vanilla extract
1 cup (240 mL) hot water + 1 tsp dissolvable espresso powder (or 1 cup (240 mL) brewed coffee, decaf if desired)

Raspberry Syrup:

1 pint (500g) fresh raspberries, washed
1 tbsp maple syrup

Chocolate Fudge Frosting:

2 batches vegan chocolate ganache
1 pint (500 g) fresh raspberries, washed

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Instructions

Prep: Preheat the oven to 350F, and line two 8″ cake pans with parchment paper. Measure out all ingredients.
Make the batter: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and sea salt. Set aside. In a large bowl and a whisk, whisk the oil, sugar, and brown sugar until integrated. Then add in the dairy free yogurt and vanilla extract, and whisk again until combined. To the mixture, add in about half of the flour mixture, along with half of the dairy free milk. Whisk gently until the flour starts to combine with the wet. Add in the remaining flour mixture and dairy free milk, and whisk again just before there are no more dry streaks. Slowly pour in the hot coffee, and whisk gently until the coffee has just mixed into the batter.
Bake: Divide the cake batter into the cake pans evenly. Then place into the oven to bake for 35-38 minutes, or until a toothpick comes out clean.
Cool: Remove the cakes from the oven, and allow them to cool in their cake pans for 10 minutes. Then carefully transfer them to a cooling rack to finish cooling COMPLETELY before assembling the cake.
Make the ganache frosting: Right after you remove the cakes from the oven, prepare the ganache frosting. You’ll want it to cool and set at room temperature for a bit while the cakes are cooling so that it’s spreadable.
Next, make the raspberry syrup: Blend 1 pint of raspberries into a puree. Then pour the puree over a small saucepan with a fine mesh strainer to strain the raspberry puree and remove the seeds. Once the seeds have been removed, add in the maple syrup, stir, and heat the mixture until boiling on medium heat. Then reduce the heat, and simmer for 5 minutes, or until it’s thickened just slightly. Pour the syrup into a heat safe container and set aside to cool.
Soak the cake: Once the cake layers, raspberry syrup, and chocolate ganache have cooled, it’s time to brush the syrup onto the cake. Carefully slice the domed tops off of the cake to level the cake layers. With a pastry brush, brush the raspberry syrup onto the sliced part of the cake, but be careful not to over-soak the layers (this shouldn’t be like when we dunk ladyfingers into espresso for tiramisu- it’s just a brush on top to keep the layers moist and add raspberry flavor!).
Assemble the cake: Place one cake layer onto a cake plate or serving dish, and spread about 1/2 cup of ganache frosting on top. Place the second layer on top and crumb coat the entire cake in the ganache frosting. Place the cake into the fridge to set for 20-30 minutes, then finish with the final coating of ganache frosting. Top with the fresh raspberries on top.
Slice and enjoy! Slice and serve, and store any leftovers in an airtight container in the fridge for up to 5 days.

Notes

Gluten free: I recommend using King Arthur measure for measure gluten free flour. It’s amazing in this recipe- I’ve used it several times, and even regular gluten eaters love it!