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    Chocolate Cake with Raspberry Jam Filling

    Source of Recipe

    From "Small Batch Baking" by Saura Kline

    Recipe Introduction

    "This cake is not only easy to make it's also dairy-free and vegan! We all have friends in our lives who have food sensitivities, and those friends deserve a slice of chocolate cake, too. There are no special dairy-free or vegan ingredients required just the same standard baking staples you'll likely already have in your pantry."

    List of Ingredients

    For the cake:
    ◦ Nonstick baking spray
    ◦ ⅓ cup canola oil
    ◦ 1 teaspoon vanilla extract
    ◦ 1 cup granulated sugar
    ◦ teaspoon salt
    ◦ 1 cups all-purpose flour
    ◦ cup unsweetened cocoa powder
    ◦ 1 teaspoon baking soda
    ◦ 1 cup water
    ◦ 1 tablespoon white vinegar
    ◦ cup raspberry jam
    ◦ 1 pint (6 ounces) fresh raspberries

    For the icing:
    ◦ 1 cups powdered sugar, sifted
    ◦ 2 tablespoons unsweetened cocoa powder
    ◦ Pinch salt
    ◦ 3 tablespoons water
    ◦ 1 tablespoon corn syrup

    Recipe

    To make the cake:
    Preheat the oven to 350 F. Lightly spray an 8-inch square baking pan with nonstick baking spray, and then line it with parchment paper, allowing some parchment to go up 2 inches on the sides.

    In a large bowl, whisk together the oil, vanilla, sugar, and salt. Fold in the flour, cocoa powder, and baking soda. Add the water and vinegar last and stir with a spatula until the batter is very smooth.

    Pour the batter into the baking pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Keep the cake in the pan and put it in the freezer until it's very cold, 1 to 2 hours.

    Line a sheet pan with parchment paper and place a wire rack on it. To assemble the cake, run a knife around the edges and lift the cake from the pan. Place it on a cutting board. Cut it in half down the middle, yielding two 4-by-8-inch pieces.

    Place one piece of cake on the wire rack. Spread the raspberry jam over the top of the cake, smoothing it out with a spoon to make an even layer of jam. Top with the fresh raspberries. Put the second piece of cake on top of the raspberry layer.

    To make the icing:
    Whisk the powdered sugar, cocoa powder, salt, water, and corn syrup in a medium bowl until very smooth. Slowly pour the icing evenly over the cake, covering all the edges. Let the icing dry at room temperature for 1 hour.


    Makes 6 slices

 

 

 


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