My hubs and I just celebrated our ♥ wedding anniversary ♥. I made this raspberry chocolate cake for us to indulge in, along with a bottle of wine from our wedding. The cake (which has since been completely polished off) had a delicate crumb and fragrant ribbon of fresh raspberries and preserves in the middle of each slice. The “anniversary” glaze, a simple mix of red wine, confectioner’s sugar & coconut oil, made the cake extra special.
It turned out to be a really good cake.
Alright, it was better than good. It was amazing.
Flavorful. Excellent. Almost gourmet-ish.
My husband and I were devouring the leftovers of the glaze straight from the bowl. Even as I am writing this post, we keep talking about how stupid good that cake was. Maybe we are biased because it was our anniversary cake… but I have my doubts. :)
If anything, try using the just the glaze on something else: a cookie or scone, strawberries, a piece of toast, a spoon, anything! I recommend a shiraz or tempranillo blend (because I love them), but wine of any sort would be pretty good… even the super cheap stuff. The result of combining confectioner’ s sugar with wine creates a sweet (but tart) and classy coating that compliments the chocolate and raspberries with the utmost generosity.
I only managed to jot down my measurements for the cake. So, use your best judgment when making the filling and the glaze. The filling should be the consistency of a thick jam, and the glaze should be the consistency (before hardening) of Elmer’s glue. Yes, I’m serious.
Chocolate Raspberry Cake with “Anniversary” Glaze
Vegan and Gluten Free
- 2 cups vegan granulated sugar
- 6 tsp baking powder
- 1 tsp salt
- 2/3 cup olive oil
- 2 cups non-dairy milk
- 4 tbsp vinegar
- 2 cups sorghum flour
- 1/2 cup white rice flour
- 1/2 cup cornstarch
- 1/2 cup cocoa powder
- 2 tsp xanthan gum
- 1 cup fresh raspberries
- about 3 tbsp raspberry preserves
- Red wine of choice
- Confectioner’s sugar
- about 2 tbsp coconut oil (firm, not liquidy)
Prepare two 8″ round cake pans by greasing and lightly dusting with sorghum flour. Preheat oven to 350 degrees.
Place sugar, baking powder, salt, and olive oil into a large electric mixing bowl. Mix well.
In separate, smaller bowl, combine sorghum flour, white rice flour, cornstarch, cocoa powder and xanthan gum. Mix the flours together well.
Add in about 1 cup flour mixture and about 1/2 cup non-dairy milk. Repeat until all flour and all milk has been used. Once batter is thick and well blended, add vinegar, 1 tbsp at a time. Mix for about one minute on medium speed.
Pour half of the batter into one cake pan and the other half of the batter into the other cake pan. Using a flat plastic spatula (or similar device) smooth out top of cake batter to fill pan and create an even surface on top.
Bake for about 20 minutes in oven, or until knife inserted into middle of one of the cakes comes out clean. It may stand to go 25 minutes in the oven. Don’t overbake it, though!
Let cakes cool thoroughly before running knife around the edge of one cake and inverting onto flat plate.
To make jam filling:
Mix together about 1 cup raspberries and about 3 tbsp raspberry preserves. Smash until thick and well blended. Spread filling on top of one cake layer. Run a knife around the edge of the second cake and invert on top of the first cake.
To make glaze:
Put about 2 cups confectioners sugar into a bowl. Slowly add red wine (or grape juice, if you please) and stir with fork until a thick paste consistency is formed. Stir in about 2 tbsp coconut oil (firm). Add a touch more red wine (if needed) to make the white school-glue consistency. Make sure all lumps are gone and the glaze is super smooth. You may need an electric mixer for this step, which makes getting it smooth very easy.
Aiming for the middle of the cake, pour on the glaze and spread around with a flat knife or spatula until cake is completely covered, sides and all. Gravity takes care of most of it. You will have a lot of run-off, but once the glaze has firmed up it is easy to scrape off.
You can also glaze the cake atop an elevated wire rack so that the excess glaze will fall underneath the cake, rather than pool up around it. Yep, that’s seems like a better idea than how I did it. Do that.
Let cake chill in the fridge for a while until the glaze becomes firm (about 30 minutes). Slice into big pieces and serve.
This cake actually keeps pretty well if stored in airtight container. So technically, you could eat this all by yourself over the course of one week.