Ingredients

Instructions

  1. In a saucepan over medium heat, bring the soy creamer to a low boil. Add the margarine and melt, turn off the heat, and stir in chocolate chips until smooth. Let sit for at least one hour. It should have a pourable consistency at this point. If you want a spreadable consistency then refrigerate for an hour.
  2. Preheat oven to 350. Spray two 8-inch round springform cake pans with cooking spray. If you don't have springform, then use parchment paper rounds on the bottom of two ordinary 8-inch round cake pans to prevent sticking.
  3. Sift together the four, cocoa powder, baking power, baking soda, and salt. Combine the rice milk, oil, 1/2 cup of the preserves, the vanilla, and the sugar in a large bowl and mix with hand mixer or strong fork. The jam should be mostly dissolved with the rest of the ingredients; some small clumps are okay. Add the dry ingredients to the wet in batches and mix until everything is incorporated. Divide the batter between the prepared pans and bake at 350F for 40-45 minutes, or until a tooth pick or knife comes out clean. Remove from oven and let cook in pans.
  4. When the cakes have cooled fully, spread one layer of cake with a thin layer of the reserved raspberry preserves (give the preserves a quick mix with a strong fork to get a spreadable consistency); spread a layer of chocolate frosting on top of the preserves. Place the other layer of cake on top and spread its top with preserves. Carefully spread the chocolate frosting over the top, then ice the sides. I like to put a circle of fresh raspberries around the circumference of the top.