This is the best way to celebrate Easter! Two layers of rich chocolatey sponge cake sandwiched with raspberry buttercream and a hidden raspberry jam center. Frost the cake with more raspberry buttercream and decorate with a chocolate nest of shimmery dark chocolate eggs.
By Nourishing Amy
Dark Chocolate Raspberry Speckle Cake
Prep Time: 30 minutes
Serves: 8-10 People
⅔ cup plant-based milk
1 tbsp lemon juice
⅓ cup vegan butter, softened
½ cup caster sugar
½ cup applesauce (or mashed banana)
1 ½ cup plain flour
¼ cup cocoa powder
1 ½ tsp baking powder
½ tsp baking soda
A pinch of salt
1 tsp coffee mixed with ¼ cup hot-warm water
⅔ Divine Dark Raspberry Chocolate bar, chopped very small
½ cup vegan butter, softened
1 ½ cups + 3 tbsp icing sugar
2 tbsp raspberry jam (smooth)
2 tbsp plant-based milk
1 tbsp freeze-dried raspberry powder, optional
⅔ cup Divine Dark Raspberry Chocolate bar, chopped very small
12 Divine Dark Chocolate Mini Eggs
Edible shimmer glitter
2 tbsp raspberry jam
Divine Dark Raspberry Chocolate bar, chopped
Preheat the oven to 350 degrees F and line two 6-inch cake tins with parchment paper.
Mix together the plant-based milk and lemon juice and leave for 5 minutes to curdle.
Meanwhile, beat together the butter and sugar till smooth and creamy. Now add in the applesauce and the milk mix. Beat again (don’t worry if it splits).
Sift in the flour, cocoa powder, baking powder and baking soda and add the salt. Pour over the coffee and whisk to a thick, smooth batter.
When almost no specks of flour remain, switch to a spatula or spoon and fold in the chopped chocolate. Do not overmix.
Divide the batter between the two tins and smooth over the tops. Bake for 26-28 minutes, until springy to touch and an inserted skewer comes out almost clean (if it’s clean, the cakes are overbaked and may be drier).
Cool for 10 minutes then lift out the tins to cool fully on a wire rack.
If making shimmery eggs, remove the foil from the Divine Dark Chocolate Mini Eggs. Use a splash of water with the shimmer to make a paste and brush over the eggs.
Make the buttercream: beat the softened butter till creamy using a handheld or freestanding mixer. Now gradually beat in the icing sugar, raspberry jam and milk. Add in the freeze-dried raspberry powder and beat for 2-3 minutes until really light and fluffy. Fold in the chopped chocolate.
Place one cake on a tray or plate and cover with 1/3 of the buttercream. Make a small indent in the center of the buttercream and fill with the jam. Place the second cake on top and continue to spread the buttercream all around the edges and on the top.
Decorate with the mini eggs and extra chopped chocolate. Chill in the fridge for 10 minutes (to help set the buttercream and make it easier to slice).
Slice and enjoy. Leftover cake will keep for 2-3 days in a sealed container in the fridge. Unfrosted cakes can be frozen for up to 1 month.