Chocolate Raspberry Mocha Layer Cake
photo by blondie_3773
- Ready In:
- 50mins
- Ingredients:
- 12
- Yields:
-
2 8 inch cakes
- Serves:
- 10-12
ingredients
- 473.18 ml granulated sugar
- 177.44 ml vegetable oil
- 59.14 ml water
- 9.85 ml vanilla
- 709.77 ml flour
- 9.85 ml baking soda
- 1.23 ml salt
- 236.59 ml cocoa
- 473.18 ml soymilk
- 14.79 ml instant coffee
- 59.14-118.29 ml raspberry jam
- easy chocolate icing, Easy Chocolate Icing (Vegan)
directions
- Blend granulated sugar with vegetable oil. Add water and vanilla and stir well.
- In a seperate bowl, mix flour, baking soda, salt and cocoa.
- Measure out soy milk and stir in instant coffee.
- Add flour mixture gradually to oil and sugar mixture, alternating with soy milk. (Don't over mix)
- Pour into 2 oiled 9 inch pans and bake 40 minutes at 350°F.
- When cake is baked, remove from pans and cool on a wire rack.
- When cool to the touch, spread the raspberry jam over one of the layers. Top with second layer and ice with Easy Chocolate Icing, recipe # 424521.
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