Preheat the oven to 176 ° C (350 ° F). Lightly grease two round 9-inch molds.
In a bowl, mix the flour, cocoa, baking soda and salt.
In another bowl mix the water, agave, oil, vinegar and vanilla.
Pour the wet mixture over the dry mixture and beat until they combine very well. (Do not beat too much)
Fill each mold and tap the hand on the edge so that the mixture is even.
Bake for 25 minutes or until inserting a toothpick through the center of the cake, it comes out dry.
You must let the cakes cool before covering them with the chocolate glaze.
For the glaze, melt the chocolate (you can do it in the microwave). Reservation. Mix the vegetable shortening until it is soft.
Add the powdered sugar and vanilla. You must add the milk little by little as necessary. The consistency should be smooth but not very liquid.
When the cakes have cooled and the glaze is ready, unmold the cakes carefully and cut each cake in half.
Place a layer of cake and one of the chocolate glaze on the plate that you are going to serve your cake. One by one until finished. Cover with the remaining chocolate cream and smooth with the help of a spatula.
Garnish the cake with the raspberries as you prefer.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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