Anyway, the real reason for this post is to share my birthday cake recipe. This year, primarily because I wanted to give it a shot, and partially because of extenuating circumstances, I made my birthday cake. And, may I just say...It was scrumptious.
To emphasize this point, I must tell you, my grandfather ate a rather large slice of this cake. My grandfather is a strictly steak and potatoes kind of guy and he typically refuses to eat anything which he suspects to be vegan. He ate the entire piece and actually (grudgingly) said that it was "good."
I'm fairly new to baking, so, I stuck to the recipe I found for the most part, but I pulled from several sources. The end result was a Chocolate Raspberry Ganache Cake. I'm not even going to pretend it was remotely healthy. But, hey. It was my birthday.
Raspberry Chocolate Cake (adapted from Raspberry Blackout Cake)
*Sift together the flour, cocoa powder, baking powder, baking soda, and salt.
*In a large bowl, combine oil, preserves, vanilla, and sugar with a mixer until the preserves and sugar are disolved.
*Slowly add in the dry ingredients, making sure they become fully incorporated.
*Pour into lightly greased pans (this will make enough for two springform pans)
*Bake at 350 for 40 - 45 minutes.
Chocolate Ganache Filling
1/3 cup almond milk (soy or rice milk would work fine as well)
1/3 cup semi-sweet chocolate chips (Ghiradelli are made without milk, there are other vegan options available as well)
2 tbs maple syrup
*In a small sauce pan, bring the almond milk to a boil. Lower heat and add chocolate chips and maple syrup. Mix with spatula or whisk until smooth.
*For this recipe, place in refrigerator for approximately an hour until it reaches a spreadable consistency.
Chocolate Icing
1/2 cup softened vegan margarine
2 cups powdered sugar
1 tbs vanilla
2 tbs almond/soy milk
1/4 cup cocoa powder
* Mix margarine until it is smooth. Add in other ingredients and mix thoroughly.
TO ASSEMBLE!
*Spread remaining raspberry preserves on the bottom layer of cakes.
*Lightly spoon and spread ganache over raspberry preserves.
*Add the second layer of cake.
*Add icing!
*Top with raspberry truffles if you so desire.
It was delicious! The whole weekend was wonderful.
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