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Parve
Easy
1 Hour
Diets 
I’d had my fill of chocolate, mocha, and coffee cakes, and decided to create something a little different. Chocolate and raspberry are always a great pair, and I thought, Why not incorporate both into a cake? The results were absolutely amazing. With just a dusting of confectioners’ sugar, it makes a beautiful presentation as well. Freezes well.
3/4 cup oil
1 and 1/4 cups sugar
5 large eggs
1 tablespoon Gefen Vanilla Extract
3 cups flour (I used Shibolim White Spelt)
1 teaspoon baking powder
1/2 teaspoon baking soda
scant 3/4 teaspoon salt
1 cup sour soy milk (see note)
1/3 cup good-quality raspberry jam (preferably seedless)
1/2 cup finely chopped raspberry creams (chocolate-covered raspberry discs or squares)
Gefen Confectioners’ Sugar, for dusting
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour a 12-cup Bundt pan.
Place oil and sugar in the bowl of your mixer and beat for one minute. On low speed, add eggs one at a time and beat on high for five minutes until light and lemony. Add vanilla and mix well. Add dry ingredients alternately with the sour soy milk, occasionally scraping down sides of mixing bowl.
Remove one cup of batter to a small bowl. Add the raspberry jam to this bowl and fold in well. Remove another cup of batter to a second bowl. Add the finely chopped raspberry creams and mix well.
Pour a third of the remaining batter into a Bundt pan. Pour half the raspberry mixture on top of it, forming a circle in the center of the batter, without touching the outer or inner part of the pan. Pour half of the chocolate/raspberry mixture on top of that, forming a circle in the center of the raspberry batter. Cover with white batter. Repeat the layering and top with the remaining white batter.
Bake for 45 minutes or until done. Cool in pan. When completely cooled, remove from pan and dust with confectioners’ sugar.
Yields 1 bundt cake
Photography by Moshe Wulliger
Food Styling by Renee Muller
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