Vegan Raspberry Mocha Cake Food

MOCHA RASPBERRY CAKE

Steps:

• Preheat oven to 350ºF. Butter two 9-inch round cake pans, and dust with flour, tapping out excess.
• Combine flour, sugars, cocoa, baking soda, baking powder, and salt into the bowl of a mixer. Mix on low. Add eggs, buttermilk, coffee, oil, and vanilla. Beat on medium speed until smooth and completely combined.
• Divide batter evenly among pans. Bake until cakes are set and a toothpick inserted into the center of each comes out clean, about 35 minutes. Let cool in pans set on a wire rack for 15 minutes. Turn out cakes onto racks, and let cool completely.
• In the bowl of a stand mixer, fitted with paddle attachment (or any large mixing bowl, if using hand-held beaters), beat the butter on medium-high speed until creamy, about 3-5 minutes. Add the raspberry jam and beat to combine. Turn the mixer down to low speed, and add the powdered sugar. Beat until smooth. Cover and set aside until ready to use.
• Place room temperature butter and vanilla into a stand mixer and beat at medium-high for about three minutes.
• Add cocoa, instant coffee and salt to the bowl beat into the butter until the coffee has broken down and the mixture is smooth, 1-2 minutes.
• Add in one cup of the powdered sugar. Turn mixer on to low and then slowly add in remaining powdered sugar.
• With mixer still on low, slowly drizzle in the heavy cream. Turn mixer to medium high and mix for 2-3 minutes, or until light and fluffy.
• On a cake plate or board, place one cake layer. Spread raspberry buttercream filling evenly on top of the cake using an offset spatula.
• Carefully place the other cake layer top-down on the frosting, so the top is flat. Adjust the cake so that the sides are lined up evenly.
• Frost the entire outside of the cake with a thin layer of the chocolate mocha buttercream. Place in the refrigerator for 30 minutes to lock in the crumb coat.
• Frost the cake as desired, and arrange raspberries on top of the cake. Dust with powdered sugar if desired.

MOCHA RASPBERRY CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F.
• Combine the wafer cookie crumbs and the 4 tablespoons melted butter in a bowl. Mix well and then press into the bottom of a 9-by-13-inch baking dish. Bake for 10 minutes. Remove the crumb crust from the oven and set aside. Lower the oven temperature to 225 degrees F.
• Combine the espresso powder, hot water and cinnamon in a bowl and set aside. In the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese and sugar on medium speed until smooth. Adjust the mixer to medium-low speed and add the eggs one at a time, mixing each until combined before adding the next. Add the condensed milk, cornstarch, vanilla and the espresso mixture. Mix until completely smooth.
• Arrange the raspberries over the crust; pour the cheesecake batter over the raspberries. Bake for 1 hour, until set but still a bit wobbly in the center. Turn the oven off and leave the cheesecake to cool in the oven for another 2 hours, until both oven and cake are room temperature.
• Heat the chocolate, cream, corn syrup and the remaining 1 tablespoon butter over a double boiler, stirring until the chocolate is melted and mixture is smooth and glossy. (Alternatively, microwave in 30 second intervals, stirring between each.)
• Top the cooled cheesecake with the ganache and refrigerate until firm, about 1 hour. Slice and serve.

VEGAN RASPBERRY MOCHA CAKE

Steps:

• Mix together flour, sugar, baking soda, and cocoa in a large mixing bowl.
• Slowly incorporate oil and vanilla, then vinegar and water, and finally the coffee and raspberry preserves.
• Mix the batter until it is smooth and creamy.
• Pour into a greased cake pan and bake at 350 degrees for 25 minutes or until a toothpick comes out clean.
• Allow to cool before frosting.

MYSTERY MOCHA CAKE

Steps:

• Preheat oven to 350 degrees F.
• Melt the chocolate and butter together over hot water.
• Meanwhile, sift together 1 1/4 cups of the sugar, sifted flour, baking powder and salt.
• Stir the dry mixture into the chocolate mixture and blend. Stir in the milk and vanilla.
• Pour into a greased, square 9 by 9-inch cake pan.
• Mix brown sugar, remaining 1/4 cup sugar and cocoa powder and sprinkle over the batter.
• Pour coffee over and bake for 40 minutes.
• Serve warm from the pan.

VEGAN RASPBERRY SPONGE TRAYBAKE

Steps:

• Line a 30cm x 20cm baking tray with baking parchment. Preheat the oven to 220C/fan 200C.
• In a small bowl, add the vinegar to the soya milk and give them a stir (this will make the soya milk curdle and thicken); set aside.
• Sift the flour into a large mixing bowl and then add the sugar, baking powder, oil and vanilla essence. Pour in the curdled soya milk/vinegar mixture and stir to mix thoroughly.
• Fold in the frozen raspberries. Pour the mixture into the baking tin and bake until firm and springy to touch and a toothpick inserted into the middle comes out clean (about 20-25 min).
• When the cake is done, take hold of the edges of the baking parchment and lift the cake out of the tin and on to a cooling rack, baking parchment and all, and leave to cool.
• Once the cake has cooled, pour a little boiling water onto a few raspberries and press with the back of a spoon to extract a pinkish raspberry-flavoured liquor. Half fill a teacup or small bowl with icing sugar and start to add the pink liquid a little at a time, stirring continually, and adding more icing sugar if necessary, until you have thick pouring consistency. Drizzle the pink icing backwards and forwards across the cake in whatever pattern takes your fancy and cut into slices to serve.

CHOCOLATE RASPBERRY MOCHA LAYER CAKE

Steps:

• Blend granulated sugar with vegetable oil. Add water and vanilla and stir well.
• In a seperate bowl, mix flour, baking soda, salt and cocoa.
• Measure out soy milk and stir in instant coffee.
• Add flour mixture gradually to oil and sugar mixture, alternating with soy milk. (Don't over mix)
• Pour into 2 oiled 9 inch pans and bake 40 minutes at 350°F.
• When cake is baked, remove from pans and cool on a wire rack.
• When cool to the touch, spread the raspberry jam over one of the layers. Top with second layer and ice with Easy Chocolate Icing, recipe # 424521.

VEGAN! RASPBERRY BLACKOUT CAKE WITH GANACHE-Y FROSTING

Steps:

• In a saucepan over medium heat, bring the soy creamer to a low boil. Add the margarine and melt, turn off the heat, and stir in chocolate chips until smooth. Let sit for at least one hour. It should have a pourable consistency at this point. If you want a spreadable consistency then refrigerate for an hour.
• Preheat oven to 350. Spray two 8-inch round springform cake pans with cooking spray. If you don't have springform, then use parchment paper rounds on the bottom of two ordinary 8-inch round cake pans to prevent sticking.
• Sift together the four, cocoa powder, baking power, baking soda, and salt. Combine the rice milk, oil, 1/2 cup of the preserves, the vanilla, and the sugar in a large bowl and mix with hand mixer or strong fork. The jam should be mostly dissolved with the rest of the ingredients; some small clumps are okay. Add the dry ingredients to the wet in batches and mix until everything is incorporated. Divide the batter between the prepared pans and bake at 350F for 40-45 minutes, or until a tooth pick or knife comes out clean. Remove from oven and let cook in pans.
• When the cakes have cooled fully, spread one layer of cake with a thin layer of the reserved raspberry preserves (give the preserves a quick mix with a strong fork to get a spreadable consistency); spread a layer of chocolate frosting on top of the preserves. Place the other layer of cake on top and spread its top with preserves. Carefully spread the chocolate frosting over the top, then ice the sides. I like to put a circle of fresh raspberries around the circumference of the top.

MOCHA CAKE BOMBE

Steps:

• Beat the mascarpone until slightly softened, then beat in the sugar.
• Whip 300ml of the cream until it just holds its shape, then fold lightly into the mascarpone.
• Toast the coconut or almonds in a dry frying pan until tinged brown, then cool.
• Chop the chocolate and mix with the cooled almonds. Set aside 2 tbsp to use later on for decoration.
• Mix together the coffee or hot chocolate with the alcohol.
• Cut the cake into 15 slices.
• Now, you can choose to make the cake either in a baking dish (easier perhaps if you need to travel with it or slice for serve-yourself-occasions like a potluck) or in a bowl, which will result in a dome shaped bombe.
• If you are going for a baking dish, use a pan that is roughly 8 x 10 inches.
• If you go for a pudding basin, it should be about 1.4 litre or 2-1/2 pint capacity and lined with cling film.
• Either way, start by lining the base with a few pieces of cake.
• When you've completed a layer, sprinkle over some of the coffee/alcohol mixture, then smooth a few spoonfuls of the mascarpone/whipping cream on top.
• Add some of the chocolate and almond or coconut mixture and then repeat the layers.
• Finish with a layer of cake, moistened with any remaining coffee mixture.
• Cover the top of the desert and chill for at least 4 hours and up to 2 days.
• Remove the cling film and, if you're using a bowl, invert it onto a serving plate.
• Whip the remaining cream to soft peaks and spread over the top and sides of the bombe.
• Scatter over the remaining chocolate/almond mixture.
• You can freeze this after it's been layered for up to 3 months.
• Defrost overnight and then continue with the rest of the steps.

FAT-FREE CHOCOLATE MOCHA CAKE

Steps:

• Preheat oven to 350 degrees F.
• Spray a 9 inch square pan with nonstick spray.
• Combine dry ingredients in a large bowl.
• In a small bowl, whisk wet ingredients together.
• Blend well.
• Add liquids to dry ingredients, whisking until smooth.
• Bake 35-40 minutes, or until done.
• Cool completely.
• Frost, if desired.