Wednesday, February 13, 2013

Chocolate Raspberry Tomboy Cake

When I saw a picture of this "Tomboy" cake on the front of the Miette Cookbook I knew it was the perfect Valentines Day treat for Mr. RK.  It's a combination of chocolate and raspberry, two of his favorite foods.  I couldn't use the Miette recipe because it's filled with butter and eggs so I worked out my own dairy and egg free vegan version.

I started with my fall back chocolate cake recipe which I baked in three little 6 inch spring form pans.  You can also make a full size tomboy cake by tripling both the cake and frosting recipes.  This little cake will serve four, it's very sweet with the 3 layers of "buttercream".

I used raspberry juice, made from cooking down fresh raspberries, to make the frosting.  You need to squeeze the cooked raspberries in a mess bag, the type used to make nut milks, to remove the seeds.  This make a light pink buttercream.  If you use the cooked raspberry mash without straining out the seeds it will make a darker frosting with little flecks in it that's not quite as pretty as the strained version but it actually tastes like raspberries.  I've done it both ways and I think the unstrained version tastes better.

I decorated the top with a string of red hearts made from red royal icing.

Happy Valentines Day!

Chocolate Raspberry Tomboy Cake
Serves 4 - Use organic ingredients whenever possible

For the Cake:
1 1/2 cups unbleached white flour
1 cup unbleached white sugar
1/3 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/4 cup expeller pressed sunflower or safflower oil
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract

Preheat your oven to 350.
Grease three 6" spring form pans.
Cut parchment paper in a circle to fit the bottom of each pan.
Whisk together the first five dry ingredients in a bowl.
In another bowl, whisk together the wet ingredients.
Pour the wet ingredients into the dry ones and mix gently until everything is combined.
Pour the batter evenly into the three pans.
Bake for 25 minutes or until a toothpick comes out clean.
Allow to cool completely before removing from the pans.

For the Raspberry "Buttercream" Frosting:
1/4 cup (1/2 stick) Earth Balance butter substitute 
1/4 cup Spectrum butter flavors palm shortening
3/4 teaspoon vanilla extract
2 tablespoons raspberry syrup*
1 1/2 to 2 cups powdered sugar

With a stand or hand mixer, cream the butter substitute and palm shortening together for 1 minute.
Add the vanilla extract and raspberry syrup.
Beat for another minute.
Add 1 cup of powdered sugar and beat for a minute
Add another 1/2 cup of sugar and beat for 3 minutes.
If the frosting doesn't seem stiff enough add a little more powdered sugar.

To Assemble the Cake:
If your cakes have domes, sliced them flat using a serrated knife.
Place one cake on a plate upside down.
Pipe buttercream around the outside edge and fill in the center.
Place a second cake on top with the bottom up.
Repeat piping of the buttercream.
Place the third cake on top with the bottom up.
Pipe the top layer and fill in the center.  
Using a damp offset spatula, smooth the top layer of buttercream.
Decorate the top with sprinkles, a rose or any way you wish.

*To make the raspberry syrup:
1/2 cup fresh raspberries
1 tablespoon water
1 teaspoon sugar

Cook over a low heat until the raspberries are completely broken down.
Let cool.
Strain through a nut milk bag or use as is.

Other Valentines Day Treat Ideas:

    Ice Cream Brownie Tarts


  1. This is absolutely gorgeous! I wish I could just taste it, the raspberry and chocolate flavor is divine!