Yesterday it was the birthday of my best friend in Guelph so I went to some wonderful trouble to throw her a surprise party. I haven't really gotten to throw a birthday party recently and their were hiccoughs, but of the best kind. Part of this involved baking a delicious vegan chocolate cake. (My home, my dietary rules.)
Here is the source of the recipe: Vegan! Raspberry Blackout Cake With Ganache-Y Frosting
- Here are some points, raspberry preserves were really hard to find in Guelph but I ultimately found some at Market Fresh. I didn't known what they were before this. Apparently they can raspberries preserved in a liquid (what I used) or a chunkier, purer style of raspberry jam. The recipe refers to its preserves as jam periodically. Using the first style, I put raspberries in after draining excess liquid to avoid making the cake soggy.
- No soy creamer around, so I used soy milk. The recipe calls its soy milk "rice milk" at one point.
- I found that the wet half of the batter was too much for the dry half, so I actually removed half a cup before mixing both together. I should bake it again and pay attention.
- The recipe says to bake the cake in two 8" round pans. I baked it in a 9"x13" (size identified by the b-day girl) instead (then cut it in half once done and stacked it). This would affect the baking time, but I think that my 350°F for my oven must be hotter than the recipe writer's, as I only had it in the oven for 20 minutes (!)
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