Chocolate and Raspberry Birthday Cake

The AFL Grand Final was on again this afternoon. Apparently if the final is a draw they do a rematch the next week and this year for, I think, the third time ever that is what happened. Well, I couldn't have been less interested the first time around so, rather than watching the second effort with my dear husband, I decorated a birthday cake for our friend (I made the cake yesterday and had hidden it in the fridge over night). To be honest, I'm not sure why Leigh watches the final either. Neither of us follow a team or in fact watch any other match during the season but, in the 4 (or is it 5?) years that I've known him, he hasn't missed a single final.

I deliberately didn't bake cupcakes because, as much as I love them, I don't want to become known as a one trick pony. Never mind that they are most always different kinds of cupcakes, I still think that I ought to keep the fans guessing. The cake that I made instead is a vegan delight of rich chocolate and raspberry, with just a hint of chili. The birthday boy isn't vegan but I always do my best to accommodate vegans where possible. This is a habit formed by having been vegan myself for several years and continued because Leigh still is one. I think also I have a little bit of an ego trip about proving that vegan baking can be just as moist, rich, decadent and delicious as non-vegan baking. Sometimes even more so!

So, once the cake was constructed, how did I decorate it? I started by spreading raspberry jam in a nice thick layer on top of the cake. Then, I whipped up a batch of vegan ganache style icing and set that aside to cool for a bit. While it was cooling, I took my heavily pregnant body off for a lie down in the afternoon sun. It was apparently a little too lovely as I napped for just over an hour. This meant my ganache, which had been stashed in the fridge, was now at a spreadable consistency instead of a pourable one. It wasn't ideal, but we make do with what we have. I grabbed a nice big butter knife and, after giving the icing a quick stir, spread it all over the cake. I started with the sides, building up a little icing ridge around the jam and then, carefully so as to not cause jam explosions, spread until the top was covered as well.



I was going to leave things here, just allowing it to get to room temperature so that the ganache would regain it's glossy sheen and then piping on some chocolate roses, but a sudden flash of inspiration grabbed me. I ended up using the remaining jam, some mint from our garden, chili powder and a little bit of water to make a sugary, spicy, tooth rotting syrup to pour over the top of the cake. Once I'd imagined the syrup dripping down the sides of the cake, I just couldn't help myself!



To finish it off I used jelly raspberries and spearmint leaves(the only non-vegan ingredients in the whole thing) and little truffles, which I had made from the left over ganache. I have to admit that the whole thing ended up looking a bit christmassy, but it should taste pretty good. I think small slices will be in order though, as the cake is very rich and the topping quite sweet.



I can imagine making this cake in summer with the addition of lime and extra chili. Then, forgoing the ganache, drizzling it in syrup and making a mountain of fresh raspberries and mint on top. I would serve it outside with a scoop of vanilla ice cream (dairy or soy, of course) and glass of champagne on the side. I'm very much looking forward to spending summer evenings like these with my little family. Our little boy is only 3 or 4 weeks away now and they can't go quickly enough! I love being pregnant, but the idea of looking at, of holding, feeding, loving, and getting to know this little person is too exciting to contain.