simplydish

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Chocolate…..Raspberries……….Whipped Cream….. YUM!

on April 12, 2012

Note that this cake is best assembled shortly before serving.

I did use the ‘wacky cake’ recipe as a guideline for this one….I made a few small changes, but it’s one of the easiest cakes to bake….and you can make ahead and freeze it ( I do this all the time to have one on hand – you never know when you someone might drop in for tea!:))!

This recipe also works great for cupcakes or a loaf.

My version…

  • 1 1/2 cups GF flour (I use all purpose)
  • 3/4c brown sugar
  • 1/4c unsweetened fine coconut
  • 4 tablespoons unsweetened cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1 teaspoon vinegar
  • 6 tablespoons coconut oil, melted
  • 1 cup cold water

Mix all ingredients together with a mixer, line the baking dish of your choice with parchment paper and place in a moderate oven (325-350) for 30-35 minutes.

In a pot…….

  • 2c raspberries (fresh or frozen)
  • 1/4c sugar
  • splash of coconut rum (SO optional)

Bring that to a boil and let simmer for about 15 minutes…….put in a bowl and set aside.

Blend your whipping cream and place in the fridge for 30 minutes.

Once your cake is cool place it in the freezer for 30 minutes……..this makes it very simple to cut the layers.

When you’ve removed the cake from the freezer, cut the cake into 3 or 4 layers.  Place the bottom layer on your serving plate and spoon a generous amout of raspberry sauce over it – covering all…….then add a huge, heaping spoonful of whipped cream to the middle….take your next layer of cake and press down – the whipped cream will spread out perfectly.  🙂  Repeat these steps with the remaining layers……..top with some melted chocolate and a handful of fresh raspberries and …..dessert is done!

Enjoy!  🙂

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