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Raspberry and Cream Chocolate Layer Cake

Yesterday on 12/12/12 we celebrated a Birthday of a very special girl.  She said all she wanted for her "cake" was Raspberries and Whipped Cream.  Well that got me thinking about what kind of cake or dessert I could make her that would have lots of raspberries and whipped cream.  This is what I came up with and well.....it was a HUGE hit!  We all loved it and will for sure make it again!

I used two 8 inch round cake pans and cut each (completely cooled made the day before) cake in half.....

Spread the whipped cream and raspberry filling in between each layer.....

 Then covered the whole thing with the whipped cream!

Then let the Birthday Girl top it with fresh raspberries!  She was in Raspberry and Cream Heaven!

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

Raspberry Filling:
12 oz. frozen Raspberries
1/2 cup Sucanat
1 teaspoon lemon juice or 1/2 teaspoon citric acid
1 Tablespoon arrowroot powder

Whipped Cream:
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!


Becky said...

Holy Nummies, Tammie! Thanks for sharing this!

Kristi said...

Do you have any experience freezing the coconut "cool whip?" I'd like to assemble a cake ahead of time (including the whipped topping & raspberry layers) & then freeze it. I just don't know if the whipped topping will stay thick or if it'll turn all liquidy. Thanks Tam!

Tammie said...

FeistyGirl: You know I have never tried it but I bet it would work. I have a little whipped cream in my fridge right now. I will put it in my freezer then thaw it out tomorrow and let you know what happens!

Kristi said...

How did the freezing & thawing work out for you?

Kristi said...

Next question. Can soft white be used instead of hard white? I'm not really sure what the difference is between the two :)

Tammie said...

FeistyGirl: The freezing experiment worked great! I froze it then got it out and let it set on my counter. When it got to room temperature it was a bit soft but still creamy. I think I would be sure to keep the cake cool but I think the freezing should work.

I would for sure use HARD white wheat. Soft doesn't have enough gluten and the cake will be really really crumbly. (voice of experience;)

Lorria said...

Yummy, Yummy, Yummy! Even my kids liked it. I wish my sister-in-law who decorates cakes could make cakes this good.

Anonymous said...

can this be made gluten free

Tammie said...

Anonymous: I bet it could! Try it with your favorite gluten free flour mix.

Atzimba said...

Oh this cake looks delicious. Will try it for sure.
We have made a chocolate cake the past few birthdays in our family that really is to die for and you just use cooked quinoa. No flour for this one... and its decadent!

2 cups cooked and cooled quinoa
1/3 cup milk
4 large pastured eggs or flax meal
1 teaspoon pure vanilla extract
3/4 cup coconut oil melted and cooled
1 1/2 cups rapadura or coconut sugar or sucanat
1 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon real salt

1. For the cake, preheat the oven to 350 degrees F. Lightly grease two 8-inch round cake pans. Line the bottoms of the pans with parchment paper.

To prepare quinoa, soak the quinoa with plenty of water and 2 Tsp of vinegar at room temperature for 12 hours. Rinse very well and cook as you would rice.

Using this method, will need less water to cook than the package directions and will cook faster. And will be healthier too, since the quinoa will have started to sprout during the soaking time and you will get rid of the saponin, which naturally protects the quinoa grains with a bitter soap-like coating. This saponin can create a bitter-tasting cooked grain if it isn't removed or destroyed first. Anyway, soaking grains and seeds and nuts is good for you. Your body will thank you.

2. Combine the milk, eggs and vanilla in a blender or food processor. Process just until combined. Add the cooked quinoa, the coconut oil, and the rapadura. Blend well until smooth.

3. In a large bowl, whisk together, cocoa, baking powder, baking soda and salt. Add the contents from the blender and mix with a wooden spoon or whisk until combined.

4. Divide the batter evenly between the two pans and bake on a rack in the middle position for 28-30 minutes or until a knife or toothpick inserted in the center comes out clean. Remove the cake from the oven and cool for 10 minutes. Invert the cakes onto cooling racks (remove the parchment paper stuck to the bottom of the cakes).

5. Place one cake layer upside down on a serving platter or plate. Top with a generous portion of whipped coconut cream, repeat with other layer and enjoy.

Tammie said...

Atzimba: I have started seeing recipe with cooked quinoa in place of flour and have wondered if they turn out any good. I will have to try it out just for fun! Thanks for sharing.

Atzimba said...

I think you will like it. It really does turn out good! I was very curious and tried it. Now, it is what my family request every time there's cake in the horizon.

Thank you! For all your recipes and insights. I really learn every time I read your blog.

LucyH said...

Does this recipe make one 8 inch round or two?

Tammie said...

Lucy: It makes two 8 inch round cakes that I cut in half to get 4 layers with. Hope that makes sense.