Carrie: Raspberry Blackout Cake
The Movie: Carrie
Category: Horror/Drama
Release Date: November 3, 1976
Running Time: 1 hr 38 minutes
No Spoilers Blurb: Sweet and meek Carrie White is bullied relentlessly by classmates at school and has a legit jumping for Jesus and hella abusive mother at home. When weird and suspicious occurrences happen around Carrie, she begins to suspect that she has supernatural powers. Invited to the prom by a kind and empathetic boy from school Carrie thinks that maybe her luck is finally changing until a highschool prank turns deadly.
Why I like it
Because I am a nerd, I’ve seen the movie and read the book. It’s hard for me to tell you why Carrie is so good other than the fact that it’s basically a “pop” horror classic.
I mean, have you even watched horror if you haven’t seen Carrie? Also, if you have ever read the book you will find that the themes of blood are more than just a horrible surprise at the end. The entire book is an homage to periods and to me, a coming of age story about a teenage girl. So, I thought this was the perfect way to talk periods, pastries, film and my pal Dani Brookes who has started her own line of, you guessed it, Period Pastries!
From the sweet crumb coated lips of the Chef herself! “My mission at Period Pastries is to satisfy your period cravings with delicious desserts, while raising awareness for period normalcy throughout the US and around the world. Currently, I am working with Lisa Leone at The Period Project to donate a percentage of all sales to FFLV.org in India, a school where young people do not have access to the period products or education they so desperately need. We hope to someday expand our donations to local underprivileged communities and across the USA. My goal is to sweeten up the negativity and shame that surrounds Periods and add a heaping spoonful of education, supplies and confidence for those who need it most.”
The Recipe: Raspberry Blackout Cake
Periods. You have them. You hate them. You can’t live with them. And I mean, can we Iive without them? I chose this amazing cake from Vegan with a Vengeance which is an apt name for a book to go with the movie Carrie. When periods are cramping my style a chocolate cake makes that a little bit better. So here’s a peak of one of the many amazing recipes created by Isa Chandra Moskowitz who is maybe one of my other fave chefs on the planet. And if you have never purchased one of her books please use this as a sign to support her and her work. I own several of her cookbooks and they are a staple in my house.
Ingredients
For the Cake:
Photo Credit: Vegan with a Vengeance
1 1/4 non dairy milk (almond or soy works great!)
1/2 cup canola oil
1 (10 oz) jar raspberry preserves
1 1/4 cup sugar
2 teaspoon vanilla
1 1/2 All Purpose Flour
1/2 cup Dutch-processed cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Chocolate Ganache
For the Chocolate Ganache":
3/4 cup canned Coconut Milk
1/4 cup refined coconut oil
10 oz Vegan Chocolate Chips
Directions
The Cake:
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.
Sift together the flour, cocoa powder, baking power, baking soda, and salt.
In a separate bowl combine the non dairy milk, oil, 1/2 cup of the preserves, vanilla, and the sugar 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 toothpick or knife comes out clean. Remove from oven and let cook in pans.
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.
Chocolate Ganache:
In a saucepan over medium heat, bring the coconut milk to a low boil. Add the coconut oil 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.