For the Cake:
1 1/2 cups unbleached flour
1 cup sugar
3 Tbsp. dark cocoa powder
1 tsp. baking soda
1 tsp. vanilla extract
1 Tbsp. distilled white vinegar
5 Tbsp. melted margarine
1 cup cold water
• Preheat the oven to 350°F.
• Using a fork, combine the flour, sugar, cocoa powder, and baking soda in a 9-inch square baking pan. Stir in the vanilla extract, vinegar, and margarine. Add the water and mix well.
• Bake for 30 to 35 minutes, or until a knife inserted in the center comes out clean. Cool.
For the Ganache:
8 oz. bittersweet or semisweet chocolate, chopped
3/4 cup soy milk
2 Tbsp. margarine
• In a double boiler over medium heat, whisk together the ingredients for about a minute, until melted and smooth. Remove from the heat and whisk for another minute. Cool slightly before using.
For the Crème:
1 cup vegan sour cream
1 3/4 cups soy milk
1 box instant vanilla pudding
• Stir all the ingredients in a large bowl until smooth.
1/4 cup dark chocolate shavings
2 cups raspberries, washed and dried
• Slice the cake in half widthwise. Slice into “fingers.”
• In a large glass bowl or trifle bowl, place 1/2 of the “fingers” on the bottom and spread 1/2 of the ganache on top. Sprinkle with 1/2 of the raspberries, covering completely. Spoon on 1/2 of the crème.
• Repeat the layering again, starting with the “fingers” and ending with the crème on top. Garnish with the chocolate shavings and a few berries. Chill for 2 hours or overnight.
Makes 8 to 10 servings
Variations: Layer the trifle in a loaf pan and refrigerate it overnight. Freeze it for an hour before serving, invert it onto a serving platter, and slice it for an elegant presentation. Serve the trifle with raspberry coulis for additional color. Also, strawberries can be substituted for the raspberries, and if dark cocoa powder is unavailable, regular cocoa powder can be used.