Chocolate Raspberry Cake
by Sarah Waldman
- 1 cup unbleached all-purpose flour
- 1 cup whole wheat pastry flour
- 1-3/4 cups coconut sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp. baking soda
- 1/4 tsp. salt
- 1 cup water
- 3/4 buttermilk
- 1/3 cup buttermilk
- 1/3 cup coconut oil, melted
- 1 tsp. pure vanilla extract
- 3 large eggs
- 2 cups heavy cream
- 1 pint fresh raspberries
- 6 Tbsp. raspberry jam (I like the locally made New Lane Sundries Raspberry Jam or the Bonne Maman Rasperry Preserves)
Position rack in middle of oven and preheat to 350°F. Grease two 9-inch-diameter cake pans and line the bottoms with parchment paper rounds. Sift flours, coconut sugar, cocoa powder, baking soda, and salt into large bowl then stir to combine. In a separate bowl, whisk together water, buttermilk, melted coconut oil, vanilla, and eggs. Make a well in the middle of dry ingredients and pour in wet ingredients; whisk just to blend. Divide cake batter between the two prepared pans.
Bake cakes until the center is just set, about 20 minutes. (If cakes form domes, place kitchen towel atop hot cakes, then press gently with the palm of your hand to level.) Cool completely in pans on cooling racks. When cool, run a knife around the outside edge and invert onto a large plate. Peel off parchment paper.
While the cakes cool make the rasp- berry whipped cream. First, in a small bowl, mash 1⁄2 a pint of raspberries with a fork. Next, separately, beat cold cream on high until soft peaks form. Gently fold mashed fruit into the whipped cream.
Assemble the cake by first placing one cake round on a serving stand. Spread round with 3 tablespoons of raspberry jam and top with half the whipped cream. Place second cake on top and spread on remaining jam then top with whipped cream. Decorate the cake with remaining berries.
Yield: 1 cake