Chocolate Raspberry Cake with Coconut Truffle Cream Frosting

Next on the list of things I wish I was doing:

  • Eating a slice (or more like seven, mind you) of this glorious creation.
  • Having a relaxing bath with one of those very fabulous Lush bath bombs which fill the bathtub with alllll the colours and have fancy names and smell like vanilla and stuff. Note to readers: don’t get the actual vanilla one, it won’t make the water pink and nice and you might end up the night crying in a bathtub because you spent 5 pounds in a bath bomb which doesn’t turn the water pink #truestory

Chocolate Raspberry Cake with Coconut Truffle Cream Frosting

Chocolate Raspberry Cake with Coconut Truffle Cream Frosting

  • Drinking rosé in said pretty pink bathroom.
  • AND EATING TRUFFLES.
  • Petting one lovely, lovely pup. Or seven, mind you. Because it’s never enough when it comes to our furry friends, am I right? YES, you bet I’m right.

Chocolate Raspberry Cake with Coconut Truffle Cream Frosting


Chocolate Raspberry Cake with Coconut Truffle Cream Frosting

  • Plus another of these cake slices because they’re SO bomb it’s actually unreal. Like, soft, tender chocolate cake topped with layers of fluffy sweet coconut whipped cream and raspberry jam. All of it covered with the most velvety, melt-in-your-mouth truffle frosting… Heaven in cake form you say? You’re right – I say.

But what am I doing, instead? Because as you have guessed, there’s zero chance I’m currently chilling by the bathtub this time of the year, with all those exams coming and my will to live consequently going on a trip to sunny Cancún.

Chocolate Raspberry Cake with Coconut Truffle Cream Frosting

Chocolate Raspberry Cake with Coconut Truffle Cream Frosting

  • Eating nothing but peanut butter on bread and weetabix because I’m one broke student who’s also running short on time (which means no time to whip up a magnificent four layer cake, you know)
  • Absolutely not having a relaxing bath because: 1) I don’t have a bathtub in my student place (which is problaby a blessing in disguise because otherwise I’d totally blow my entire uni budget on fancy vanilla-scented bath bombs) 2) Speaking of bathrooms, I have the feeling that there’s some kind of creature I haven’t invited living in ours, because every time I’ve tried going to the bathroom today, I’ve heard these weird noises coming from behind the shower curtain BUT I’m a total big baby so if you think I’ve got the guts to actually pull off that curtain and see what’s behind… then mate, you’re very very wrong 3) Also, in other completely unrelated to this post news: I need to shower. Will anyone make the shower creature go away pretty please? I’ll keep you updated on this one.

Chocolate Raspberry Cake with Coconut Truffle Cream Frosting

  • Drinking liquid Ibuprofen because, in case you haven’t heard my constant whining on social media, I’ve came down with a nasty flu this weekend. Which is also perfect because I really should be studying. Not blowing my nose from under a blanket while I shiver and curse my luck.
  • Obviously not eating truffles because they’re expensive!!!! And I’m broke!!!!!!
  • Same goes for the lovely, lovely pup. No pups living with me at the moment which is probably another blessing on disguise because, our student flat is already messy enough without the help of one adorable fluffy friend pooping and peeing everywhere.
  • And I’m very sorry I turned this post about chocolate raspberry cake into a one on doggies pooping everywhere. You know, I hadn’t blogged in a while. I’d forgotten about the proper etiquette.

Chocolate Raspberry Cake with Coconut Truffle Cream Frosting

ANYWAY! Let’s move onto all the things nice which is: CAKE.

Especially this one here, which, as I’d mentioned right before I started rambling about those puppies with a loose bladder (laughs because in my first draf of this post I’d written the word “poopie” instead ha ha ha sorry I’m mentally five), it’s absolutely fabulous. Like, probably the best layer cake I’ve made until the date. And lord knows I love to make layer cakes!!!! Except that I don’t!!!!! I mean, kind of!!!!!! Because they’re hard as heck to put together and take ages to make AND vegan ones tend to crumble and crush like your dreams making the perfect layer cake. But… all in all, yeah, I think they’re great.

Chocolate Raspberry Cake with Coconut Truffle Cream Frosting

Chocolate Raspberry Cake with Coconut Truffle Cream Frosting

I mean, they photograph well and that’s all that matters right? And they’re pretty impressive right? And c’mon!!!! This one is mighty delicious!

So please, do me a favour and forget the part where I said this beauty right here is hard to put together because, I’m telling you: it’s every bit worth it.

Chocolate Raspberry Cake with Coconut Truffle Cream Frosting
Serves 20
A deliciously soft and tender chocolate cake filled with layers of sweet coconut whipped cream chocolate cream and tart raspberry jam. All covered in fluffy coconut truffle frosting!
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For the cake
  1. 400 grams all purpose flour
  2. 80 grams almond flour
  3. 80 grams cacao powder
  4. 15 grams baking powder
  5. 450 grams coconut sugar
  6. 150 grams olive oil
  7. 450 grams almond milk
  8. 3 vegan eggs
  9. 1 tbsp. white wine vinegar
  10. 1 tbsp. vanilla extract
For the whipped cream filling
  1. 300 grams coconut cream
  2. 50 grams powdered sugar
For the chocolate filling
  1. 150 grams dark chocolate
  2. 2 tbsp. coconut cream
  3. 1 tbsp. coconut oil
For the jam layers
  1. 220 grams raspberry jam
For the truffle frosting
  1. 500 grams coconut cream
  2. 2 tbsp. cacao powder
  3. 100 grams powdered sugar
For the cake
  1. Prepare the "eggs" following directions in the package.
  2. Whisk together flours, sugar, baking powder and cacao.
  3. Add in "eggs", milk, oil, vanilla and vinegar and stir to combine.
  4. Line two small round baking pans (spring-form preferred) with parchment paper on the bottom, and grease the sides very well so cake doesn't stick.
  5. Bake in a preheated oven at 180ºC (375F) for 45-50 minutes or until you insert a toothpick and it comes out clean (time will depend on the power of your oven, so make sure you check it after 35 minutes).
  6. Leave cakes to cool overnight before you attempt to cut them into two rounds.
For the whipped cream filling
  1. Make sure that your whipping bowl and whipping coconut cream are both very cold before you start.
  2. Whip cream with an electric whisk until stiff.
  3. Add in sugar and whip until fully combined.
For the chocolate filling
  1. Heat chocolate on low until melted.
  2. Add in cream and oil and stir to combine, until it's all smooth and glossy.
For the truffle frosting
  1. Again, make sure that both your bowl and cream are completely cool before you start.
  2. Whip cream until stiff, then add cacao powder and sugar and keep whipping to combine.
To assemble
  1. Cut each cake into two rounds carefully.
  2. Top the first round with a layer of jam and another of whipped cream.
  3. Top with the following round.
  4. Top layer with the chocolate filling.
  5. Place another round on top.
  6. Top with jam and whipped cream.
  7. Place another round on top.
  8. Spread more chocolate cream on top.
  9. Frost the cake with the truffle cream and decorate with your favourite berries and extra chocolate if desired. Enjoy!
Notes
  1. I use Orgran egg replacer.
  2. You could use the cream which comes with full fat coconut milk cans, but due to the fact that this recipe requires so much cream, I recommed buying actual cans of coconut cream only, even if they're more expensive. Otherwise you'll need way too many cans of coconut milk, which will leave you with lots of watery coconut liquid to put to use.
earthly taste https://earthlytaste.com/
Lots of steps, I know!!! But I couldn’t recommend this lovely cake any more! Hope you’ll adore it if you give it a go!

Best,

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