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  • Angelica Larsson

Chocolate Raspberry & pistachio cake | Vegan | Valentine

Hello my lovelies! Well what else can I say other than that chocolate really has become the hallmark of love. Whenever we celebrate love chocolate is usually involved and today I want to create a cake that embraces what I consider the flavours of love.

What you need for raspberry buttercream:

200g butter

150g aquafaba

125g raspberries

3 dl (1.2 cup) sugar

2 tsp vanilla sugar

200g pistachios

Sea salt

2 tbsp vegetable oil

What you need for chocolate cake:

250g melted chocolate

7 1/2 dl (3 cups) flour

3 3/4 dl (1 1/2 cups) sugar

3 3/4 dl (1 1/2 cups) vegan yoghurt

3 3/4 dl (1 1/2 cups) cold coffee

2 1/2 dl (1 cup) aquafaba

1 1/4 dl (1/2 cup) vegetable oil

1 tbsp baking soda

1 1/2 tsp baking powder

1 1/2 tsp salt

2 tsp vanilla powder

What you need for chocolate ganache:

150g chocolate buttons

2 1/2dl (1 cup) heavy cream

For decoration:

Fresh raspberries

Finely chopped pistachios

( I used a few macarons as well )

Let's begin with preheating the oven to 175°C (350°F)

Butter three 9 inch cake tins ( or a tall spring form ) and coat with flour, gentle tap so the flour sticks everywhere. If there's excess simply tap it out.

In a bowl add the flour, aquafaba, sugar, baking soda, baking powder, vanilla powder and salt. Give it a nice mix until combined. Now add the melted chocolate, oil and coffee and mix until combined. Now add the yoghurt and mix that in and then gently fold in the aquafaba.

Divide the batter into the 3 pans and pop into the middle of the oven for 45min. Check it with a pick at the centre if it comes out clean you are good. Allow the cakes to cool while we get onto our fillings.

Using a small pot we will add the raspberries and crush them, I do it with a whisk over medium low heat once it looks a tad moist set it aside to cool.

Whisk sugar and aquafaba until you get stiff peaks and then add butter little by little while whisking once it looks combined add the crushed raspberries and give it a whisk until smooth.

Next we are making our pistachio cream we will use a food processor. Pop in the pistachios, oil and sea salt. Mix until it looks smooth and combined. I ended up whipping whipped cream and adding the pistachio cream into it. Either works well.

For our chocolate ganache we need to pour the heavy cream into a pot and bring it up to heat. Add half the chocolate and allow to melt, then take it off the heat and add the remaining chocolate and whisk it in until it's melted and appears thick.

Now to assemble our cake we will first add a layer of raspberry buttercream and another layer of chocolate cake and the next layer with our pistachio cream. Pop on the last chocolate cake and pour the chocolate ganache on top and using a spatula gently transfer a bit of the ganache to the sides and cover the sides.

I loved how it mixed in with the pistachio cream it left a beautiful end result. Top off with fresh raspberries and chopped pistachios. Enjoy!

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