Chocolate Raspberry Espresso Layer Cake Recipe
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Chocolate Raspberry Espresso Layer Cake 

2 cups unrefined sugar
3/4 cup oil (substitute applesauce to lower fat content)
1/4 cup water
2 tsp. vanilla
3 cups flour
1 cup cocoa
2 tsp. baking soda
1/4 tsp. salt
2 cups soy milk
1 shot of espresso or very strong coffee
1/4 to 1/2 cup fruit-sweetened raspberry jam

Blend the sugar and oil. Add the water and stir well. Add vanilla extract. In a separate bowl, mix flour, cocoa, baking soda, and salt. In another bowl, measure out soy milk and espresso or coffee. Add the flour mixture gradually to the oil and sugar mixture, alternating with the soy milk. Pour batter into two oiled 9-in. pans and bake 40 minutes at 350F.

When cake is baked, remove from pans and cool on a wire rack. When cool to the touch, spread the top of the bottom layer with raspberry jam. Top with second cake layer and frost with your favorite chocolate frosting. Enjoy!

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