Is there anything better than a double chocolate cake? I don’t think so... but one with raspberries on top might just top it. This cake is an all time fave and some of you have loved making it too. New recipes being made for you this weekend! Ingredients 500ml nut milk 1 tbsp apple cider vinegar 175ml veg oil 390g caster sugar 450g plain flour 50g cocoa powder 1 1/2 tsp baking powder 2 1⁄4 tsp baking soda (bicarb) 1/2 tsp salt 225g fresh raspberries Frosting: 200g cream cheese 150g butter 70g melted dark choc 180g icing sugar 1 tbsp cocoa powder Method 1. Pre-heat your oven to 180°C/ 356°F. Grease two 8-inch baking trays and put baking paper on the bottom. 2. In a bowl, whisk the milk and apple cider vinegar. Put this to the side for 2 mins. Then add the oil + sugar. In another bowl, sieve the flour, 50g cocoa, salt, baking powder + soda and combine. Using a large spoon, add the dry mixture to the wet, whisking as you go. 3. Pour the batter into the trays and bake for 40 minutes, or until a toothpick comes out clean. 4. Once cool, cut any risen tops off, making the sponges equal heights.
5. In a standing mixer, mix the cream cheese, chocolate, icing sugar and 1 tbsp cocoa together. Once combined, add the butter. Mix until smooth. Put in the fridge for 15 mins to firm. 6. Layer the sponges up with buttercream icing in the middle and the top. Add the raspberries on top. Enjoy! #chocolatecake #matildacake #chocolate #veganuary #chocolatebuttercream #creamcheesefrosting #recipe