Chocolate Raspberry Cake

For the frosting: In a small pot, heat the vegan whipping cream (300 ml) until just boiling. Pour over the vegan dark chocolate (12 oz) and stir until melted. Add powdered sugar (0.33 cup) and beat with a hand mixer until smooth. Remove chocolate frosting (0.33 cup) for the mousse. Cool the remaining frosting until thick and spreadable.

For the chocolate mousse: Beat the vegan cream cheese (0.5 cup), vegan whipping cream (0.5 cup), powdered sugar (0.25 cup), and vanilla extract (0.5 tsp) with a hand mixer until creamy. Pour in the reserved chocolate frosting (0.33 cup) and continue beating until thick and stiff peaks form. If the frosting is too firm, slightly heat until melted before mixing.

For the raspberry jam: In a small pot, thaw frozen raspberries (8 oz) over medium-high heat, stirring and mashing occasionally. In a small cup, dissolve cornstarch (2 tsp) in 2 tbsp [water] (id: a891e176-e227-4c8d-9a42-a71d1c86b976). Stir into the raspberries with granulated sugar (1 tbsp) and [squeeze of lemon juice]. Bring to a simmer, stirring, and cook for 1-2 minutes until thickened. Set aside to cool.

For the chocolate cake: Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans. Stir the plant milk (2 cups) with apple cider vinegar (1.5 tbsp) to curdle into vegan buttermilk. In a small pot, slowly melt plant butter (1 cup) over medium heat. Stir in vanilla extract (2 tsp) and instant coffee (2 tsp). Let cool slightly. Sift all purpose flour (3.5 cups), cocoa powder (0.66 cup), granulated sugar (1.5 cups), baking powder (4 tsp), baking soda (1.5 tsp), and salt (0.75 tsp) into a bowl and mix. Pour the vegan buttermilk, cooled plant butter mixture, and applesauce (0.5 cup) into the flour mixture. Stir until just combined (do not overmix). Divide batter into prepared pans and bake for 30 minutes, or until a skewer comes out almost clean. Cool completely.

To assemble the cake: Remove the frosting from the fridge and mix until creamy. Place one cake layer on a serving plate. Spread half of the raspberry jam over the cake, then half of the chocolate mousse. Repeat with the next layer. Place the third layer on top and spread the remaining chocolate frosting over the entire cake. Decorate with fresh [raspberries], [strawberries], and [chopped vegan dark chocolate].