Zutaten für Chocolate Raspberry Mocha Layer Cake
- 1 ½ cups granulated sugar
- ½ cup vegetable oil
- ½ cup water
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsweetened cocoa powder
- Soymilk
- 2 tablespoons instant espresso powder
- Your favorite raspberry jam or homemade berry compote
- Chocolate Icing
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Zubereitung von Chocolate Raspberry Mocha Layer Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together 1 ½ cups granulated sugar and ½ cup vegetable oil until light and fluffy.
- Add ½ cup water and 2 teaspoons vanilla extract; mix well.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and ¾ cup unsweetened cocoa powder.
- In a small bowl, combine 1 cup soy milk and 2 tablespoons instant espresso powder; stir until dissolved.
- Gradually add the dry ingredients to the wet ingredients, alternating with the soy milk mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Divide batter evenly between the prepared cake pans.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- Once completely cool, spread your favorite raspberry jam (or homemade berry compote – see recipe notes) evenly over one cake layer.
- Top with the second cake layer and frost generously with easy chocolate icing (recipe #424521). Consider flavoring half the icing with mint extract for a unique filling!
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
177g
Fat
11g
Carbs
27g
