Raspberry, Hazelnut, & Chocolate Cake

This is one of my favorite recipes that I learned from culinary school EVER. It’s the softest and moistest chocolate cake I’ve ever had and it just so happens to be vegan! You can definitely use regular dairy products as well if you want. I’ve made a few additions to the recipe and modified the method a bit based on what I think works best. I hope you love it!

(recipe adapted from Leith’s School of Food & Wine)

Ingredients:

Chocolate sponge

275g plain flour

100g natural cocoa powder

2 tsp bicarbonate of soda

1 tsp baking powder

A pinch of salt

450ml unsweetened soya milk

2 tsp red wine vinegar

320g caster sugar

320ml sunflower oil

1 tbsp vanilla extract

1 tbsp coffee extract or 1 tbsp instant coffee/espresso powder

Raspberry jam

350g frozen raspberries

juice of 1 lemon

20-30 grams sugar

Vegan chocolate icing

75g dark chocolate (min 55% cocoa solids)

150g plant based butter

200g icing sugar

2 tbsp of the sieved raspberry jam

1/4-1/2 tsp salt

1 tsp vanilla extract

To fill and top:

1 package fresh raspberries

50 grams crushed hazelnuts