Raspberry Chocolate Cake!

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Last week my German turned 31 years old.
I, being the good wife that I am, decided to order him a birthday cake. There are two places that I’ve been dying to try. One is Violet Sweet Shoppe. This chick could probably frost a cake in the middle of a hurricane and it would come out looking immaculate. I saw the green eggs and ham cake and instantly fell in love.
The second, is Black Orchid Bakery. I want to marry their peanut butter banana chocolate chip cookie bar. Plus, they are located in the East Bay which is nice not to have to drive all the way out to SF.

As it turned out, I ended up taking the day off work on Friday. I figured since I had the day off, I would just make the cake myself. I went through a couple recipes and found a chocolate raspberry ganache one that had been given to me about a year ago.

You can see the full recipe HERE. Thanks Karen!

For the filling, I folded a carton of fresh raspberries into the raspberry butter cream recipe from Vegan Cupcakes Take Over the World.


The cake came out really moist and dense. Just like I like it. It was super chocolatey with just the right amount of raspberry kick to it. My husband said it kind of reminds him of a classic dessert from Vienna called Sachertorte. It’s been 3 days and we’re still raving about it!

Mission birthday cake, accomplished!

My next mission? Tackling my own version of the infamous Vegan Treats peanut butter bomb! YUM.

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