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.