Moist Chocolate Cake with Raspberry Filling and Chocolate Almond Frosting

This cake was born right out of my crappy little apartment oven July 22nd 2010 for Ian's birthday. Ian, my boyfriend, and I had only been together for 5 months or so, so this was my first time celebrating with him and I knew I wanted to make a lasting impression. I decided to keep my impressiveness to cake because I knew I would want to outdo myself within a year's time if we are still together. Basically, I thought I left myself some wiggle room to WOW him even more next time, but did I?! This cake is one of the best things you will ever try in your lifetime, guaranteed. If not, we will give you your money back. Now, on with the cake.. (P.S. sorry the measurements are so wonky)

Chocolate Cake

Ingredients:

• 1 1/8 cups whole wheat pastry flour
• 1 1/2 cups all purpose unbleached flour
• 3 tsp baking powder
• 1 1/2 tsp baking soda
• 3/4 tsp salt
• 1 1/2 cups unsweetened almond milk (or any non-dairy milk - soy, hemp, etc.)
• 1 1/8 cups unsweetened dutch processed cocoa powder
• 3/4 cup canola oil (or vegetable oil or even sunflower oil should work)
• 1 3/4 cup pure maple syrup (i used grade B, but grade A is fine)
• 1/2 cup agave nectar (or pure maple syrup)
• 1 1/2 tsp apple cider vinegar
• 3 tsp vanilla extract

Directions:

Preheat oven to 350°F. Line two 9 x 9 inch pans with wax paper (this helps the cake to come out easily after baking) OR spray pans with cooking spray.

Sift together flours, baking powder, baking soda, and salt.

In a saucepan, heat the almond milk on low-med heat. When it is slightly bubbling, add the cocoa powder and whisk until dissolved. Then, remove from heat.

Combine the oil, maple syrup, agave, vinegar, and vanilla in a seperate bowl and whisk well. Add the cocoa mixture and combine. Then, stir in the dry ingredients just until it looks like batter. Do not over mix.

Divide the batter between two separate pans and bake foe 25 minutes or until a toothpick inderted into the center of the cake comes out clean. Let cool completely before frosting.

Chocolate Almond Frosting

Ingredients:

• 1/2 cup (one stick) vegetable shortening
• 3/4 cup dutch processed cocoa powder
• 2 1/2 cups powdered sugar
• 1/3 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 tsp almond extract (optional - regular chocolate frosting w/o)

Directions:

Melt the shortening in a saucepan on low heat. Remove from the heat. Add cocoa and stir. Add powdered sugar and almond milk and stir/beat until smooth. Stir in vanilla and almond extracts.


Raspberry Filling

Ingredients:

• 1 cup raspberries - frozen or fresh 
• 1/4 cup sugar

Directions:

Simply heat the raspberries and sugar together in a small pot on medium heat until thick.