Chocolate Raspberry Mocha Layer Cake

A good go to chocolate cake. I've changed this basic recipe to accomodate many different flavours over the years but my favourite is the raspberry. Has been enjoyed by many non-vegans who didn't even know the difference! I got this recipe when I was in high school from a friend. Frost the cake with my Easy Chocolate Icing, Easy Chocolate Icing (Vegan). You can change the jam in the recipe easily, or cook down fresh berries with a little water and thicken with cornstarch and use that instead. I have also doubled the icing and flavoured half with mint extract and used that as the filling.

• Ready In: 50 mins
• Serves: 10-12
• Yields: 2 8 inch cakes

Ingredients

• 2  cups granulated sugar
• 3⁄4 cup  vegetable oil
• 1⁄4 cup water
• 2  teaspoons vanilla
• 3  cups flour
• 2  teaspoons baking soda
• 1⁄4 teaspoon salt
• 1  cup  cocoa
• 2  cups soymilk
• 1  tablespoon instant coffee
• 1⁄4-1⁄2 cup  raspberry jam
•  easy  chocolate icing, Easy Chocolate Icing (Vegan)

Directions

1. Blend granulated sugar with vegetable oil. Add water and vanilla and stir well.
2. In a seperate bowl, mix flour, baking soda, salt and cocoa.
3. Measure out soy milk and stir in instant coffee.
4. Add flour mixture gradually to oil and sugar mixture, alternating with soy milk. (Don't over mix)
5. Pour into 2 oiled 9 inch pans and bake 40 minutes at 350°F.
6. When cake is baked, remove from pans and cool on a wire rack.
7. 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.