Vegan Chocolate Raspberry Cake

For the chocolate frosting scoop out the solid part of the coconut milk. You will not need the liquid part, you can make coconut water with it. Roughly chop the chocolate and melt at low heat with the coconut milk. Immediately chill in the fridge once chocolate is fully melted.

For the chocolate cake heat oven to 180 degrees Celsius. Combine all ingredients in a large bowl and whisk together. Divide between three 20cm/8 inch cake pans and bake for about 20-25min. An inserted toothpick should come out clean. If you only have one cake pan, bake one after the next, chilling the dough in the fridge meanwhile. Let cool before releasing from cake pan.

For the raspberry filling heat the berries with the gelling sugar for about three minutes while stirring. Immediately transfer to the fridge once done.

To assemble the cake first whip up the cooled down chocolate frosting. It should become lighter in color. Fill about 6-7 tablespoons of the frosting into a piping bag. Pipe a circle of the cream around the edges of the bottom layer cake. Fill the middle with half of the raspberry cream. Repeat with the second layer of cake. Place the third layer on top and frost the cake fully with the remaining frosting. Chill in the fridge for at least 15min. Shortly before serving pipe roses on the cake, I used an M tip. Decorate with fresh raspberries.