Raspberry Espresso Chocolate Cake

A fudgy chocolate cake with zesty raspberry jam and topped with espresso frosting.

Ingredients

Chocolate Cake

• 210g (1 3/4 cups) all-purpose flour

• 300g (1 1/2 cups) sugar

• 65g (3/4 cup) cocoa powder

• 1/2 tsp baking soda

• 1 tsp baking powder

• 1 tsp salt

• 240ml (1 cup) full-fat coconut milk

• 100ml (1/2 cup) vegetable oil

• 2 tbsp apple cider vinegar

• 227ml (1 cup) hot water

• 2 tbsp instant espresso powder

Raspberry Jam

• 1 12oz bag of frozen raspberries

• 2 tbsp water

• 40g (scant 1/4 cup) sugar

• 1 tsp lemon juice

Espresso Frosting

• Aquafaba from 1 15 oz can of chickpeas (approximately 180ml or 3/4 cup)

• 50g (1/4 cup) sugar

• 1/2 tsp cream of tartar

• 210g (1.5 cups) non-hydrogenated vegetable shortening, softened at room temperature

• 120g (1 cup) powdered sugar, sifted

• 1 tsp vanilla

• 2-4 tbsp instant espresso powder

• 1-2 tbsp water

Garnishes

• 60 ml (1/4 cup) fresh coffee

• Fresh raspberries

• Shaved dark chocolate

Instructions

1. Make the cake. Preheat the oven to 350 F. Line and grease two 8-inch round cake pans.

2. Mix the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl.

3. Whisk together the coconut milk, vegetable oil, apple cider vinegar, hot water, and instant espresso powder in another bowl until fully emulsified.

4. Pour the wet ingredients into the dry and mix until just combined. Split the cake batter between the two prepared pans.

5. Bake for 30-40 minutes, or until a toothpick inserted in the center comes out with only a few crumbs on it.

6. Let the cakes cool completely in the pans before unmolding.

7. Make the raspberry jam. Combine the raspberries, water, and sugar in a saucepan and bring to a boil. Simmer for 20-30 minutes, or until reduced to a thick jam. Turn off the heat and stir in the lemon juice.

8. Make the espresso frosting. Combine the aquafaba and sugar in a saucepan. Cook until the sugar fully dissolves. Let the mixture cool to about 100 F.

9. Place the aquafaba mixture in the bowl of a stand mixer, add the cream of tartar, and whip on high until stiff peaks form.

10. With the mixer running, add in small spoonfuls of the shortening to the aquafaba. The mixture will separate, but keep mixing and it will eventually emulsify into a smooth cream.

11. Add in the powdered sugar and whip until completely incorporated. In a small bowl, mix the vanilla, 2 tbsp instant espresso powder, and 1 tbsp water until the espresso powder is fully dissolved.

12. Add the espresso powder mixture to the frosting and whip until combined. Taste the frosting and add more espresso powder and water if the flavor isn't strong enough.

13. Assemble the cake. Spread a tiny bit of frosting on a cake stand or plate. Place one cake layer on top. Brush the cake layer with the fresh coffee, if desired.

14. Spread the jam evenly on the cake, leaving a 1/4-inch border. Place the other layer on top and brush the second layer with the coffee, if desired.

15. Spread a thin layer of the frosting all over the cake. Place the cake in the fridge or freezer for about an hour to let the crumb coat harden. Add the rest of the frosting and pipe to decorate as desired.

16. Garnish the cake with fresh raspberries and shaved chocolate and serve.

Notes

• You can make all of the components in advance to help with time management. Freeze the cake layers and keep the jam and frosting in the fridge. You will need to bring the frosting to room temperature and re-whip it before using.

• If the frosting is grainy, take a small scoop out and microwave it to melt it. Add it back in, and the added heat should help the sugar dissolve. Alternatively, switch to the paddle attachment and beat the frosting until the lumps disappear.