Raspberry and Cream Chocolate Layer Cake
3 cups whole hard white wheat flour
6 Tablespoons carob powder
2 teaspoons baking soda
2 cups Sucanat
1 teaspoon Real Salt
1/2 cup coconut oil, melted
2 Tablespoons apple cider vinegar
2 Tablespoons vanilla
2 cups water
12 oz. frozen Raspberries
1/2 cup Sucanat
1 teaspoon lemon juice or 1/2 teaspoon citric acid
1 Tablespoon arrowroot powder
3-4 cans coconut milk
1/4 cup organic sugar (or to desired sweetness)
1 teaspoon vanilla
a pinch of Real Salt
1 teaspoon gelatin mixed with 2 Tablespoons warm water (optional)
For Cake: Put your flour into mixing bowl, add carob, baking soda, Sucanat and salt and mix well.Make three deep holes in the dry mixture. Into one, pour the oil, into the next, pour the vinegar, into the next, pour the vanilla. Pour the water into the bowl, over all of this. Mix the wet and dry ingredients together until there aren't any more lumps and pour into two 8 inch round pans. Bake at 350 for 30 minutes or until toothpick poked in center comes out clean.
For Filling: In Saucepan mix frozen raspberries, Sucanat, Lemon juice and arrowroot powder and warm and stir until it starts to boil. Remove from heat puree in blender.
For Whipped Cream: Be sure coconut milk is cold. You want the cream to be thick. A good guarantee that it will be thick is if you shake the can and you can't hear anything sloshing around. Poke holes in the bottom of the can and drain out the liquid. (I save this and use for smoothies, you won't need it for the cream though) Open the top of the can and spoon out the thick cream into a cold bowl. Add organic sugar, vanilla, salt and gelatin mixture if desired. And mix thoroughly keep in fridge until ready to put on cake.
Putting it all together: You will cut both round cakes in half. Then in between each layer spread the raspberry filling and some whipped cream. Do not put raspberry filling on the top just cover the entire cake with whipped cream. Top with fresh Raspberries if desired would also be pretty with chopped up carob chips.
It was a beautiful delicious mess! We did find that today the whipped cream set up real nice overnight in the fridge. Next time I may make it ahead of time and just add the raspberries on top just before serving. That way it will slice up prettier. ENJOY!