The Psycho Cake

New Year, new place, new friend, new recipe. First day of 2015, I made a chocolate raspberry cake a.k.a. “The Psycho Cake” as dessert for our small feast celebrating new beginnings. You’re probably curious why I call it “The Psycho Cake”; my roommate thought I’m a psycho at her very first bite and that explains why. (wink)

This lip-smacking recipe put my signature cake to the next level. Healthier option they said, because it’s 100% vegan. We love to devour food made with sinful ingredients thinking that it’s richer and tastier. How about find an alternative that is as good or even better? It’s actually not a bad idea to try a plant-based dessert and this recipe can prove it.

No. 1 rule in baking: Measure ingredients exactly as instructed. Click here for illustration and tips on how to measure dry and wet ingredients. Why do we need exact measurement? Simply because baking is a science, we combine ingredients in specific amounts to create a perfect balance. Let’s start with sifting, combine the dry ingredients altogether and sift twice. Aside from eliminating lumps and debris, sifting incorporates air into the dry mixture making the baked goods light and fluffy. Slowly add the wet ingredients to the dry ingredients, mix until the batter smooth and even. Pour the psycho cake batter to a 8" springform baking pan and pop into a 350 degrees oven that is preheated. While waiting, melt the chocolate pieces in bowl of warm non-dairy milk to create a ganache. Use the decadent ganache to cover the cooled cake and add raspberries on top.

Pair this decadent cake with a cup of coffee and fall in love.

Prep Time: 15 minutes Total Time: 1 hour Ingredients Cake Batter 1 1/2 C All purpose flour 1/2 C Cocoa powder 1 tsp Baking powder 1 tsp Baking soda 1/2 tsp Salt 1 1/2 C Almond milk 1/2 C Vegetable oil 1/2 C Raspberry preserve 1 pc Vanilla bean 1 1/4 C Sugar

Chocolate Ganache 1 C Almond milk 1 pkg Semi-sweet chocolate chips (vegan) 2 Tbsp Vegan butter Organic fresh raspberries

Directions Oven Temperature: 350 degrees F Baking Time: 45 minutes

1. Heat the non-dairy milk to 115 degrees, stir in chocolate chips until completely melted and smooth. Add the butter to make it look shiny. 2. Sift all the dry ingredients together except for the sugar, set aside. In a separate bowl, mix together sugar and vanilla with the wet ingredients. Using a mixer (stand/hand), combine dry and wet ingredients. Mix until smooth and not lumpy for about 2 minutes. DO NOT OVER BEAT! Line the 8" pan with parchment paper or grease with vegetable oil or vegan butter. 3. Bake and let it cool. Pour ganache on top and decorate with fresh raspberries.

From kitchen with love,

Chef Ary

#Vegan #Dessert