Soha Lavin, one of Canada’s most sought-after event planners, is the founder of CountDown Events Planning and Design. They specialize in luxury weddings and high-society events. Not one to slow down for a moment, she’s also the force behind Crème de la Crème Grand Wedding Showcase. As far as we’re concerned, the gal is living the dream. For example, Soha recently spent the morning with Peter Fong – one of Vancouver’s top pastry chefs – whipping up a deliciously beautiful cake. For Peter, baking started out as a hobby. However, a backpacking trip through Europe and time in culinary school led him to open Ganache Pâtisserie, bringing a little taste of Paris to Vancouver. He’s been recognized worldwide – and today, he and Soha are sharing one of his top secret recipes.

This Vegan Raspberry-Chocolate Truffle Cake is divine. It’s rich, decadent, and has us dreaming of cake for breakfast:

2½ cups sugar
1 cup margarine
4½ cups all-purpose flour
¾ cup cocoa powder
2 teaspoons baking powder
1 tablespoon salt
1 cup vegetable oil
2¼ cups water
2½ teaspoons vanilla extract
4 tablespoons vinegar

Pre-heat oven to 350°F.

Combine sugar and margarine into the bowl of a stand mixer and beat with the paddle attachment until fluffy, scraping down the sides of the bowl as needed.

Sift flour, cocoa powder, baking powder and salt together into a bowl.

Combine vegetable oil, water, vanilla extract and vinegar into a large measuring cup.

Slowly add 1/3 of the dry ingredients into the mixer, then 1/3 of the liquids and alternate until finished, and mix until the batter is smooth.

Pour the batter into a prepared 8″ round cake pan and bake for 30-45 minutes, until an inserted toothpick comes out clean.

Turn upside down onto a cooling rack and remove cake pan when cool. Wrap the cake in plastic wrap and place in the fridge to fully cool down until ready to assemble.

1½ cups raspberry puree
1/2 cup corn syrup
16½ oz. bittersweet chocolate

Combine raspberry puree and corn syrup in a small pot and heat to just before boiling, then pour over chopped chocolate and stir until smooth. Set aside til cool, stirring occasionally

8 oz. bittersweet chocolate
5 teaspoons vegetable oil
1 cup crispy crepe flakes

Melt chocolate and add vegetable oil and mix until smooth. Then add the crepe flakes and mix until combined. Set aside.

2 pints fresh raspberries
Icing sugar as needed

For ease of cutting, the Vegan Chocolate cake can be made a day ahead to rest in the refrigerator overnight. When ready to assemble, cut the cake into 3 even layers.

Place the bottom layer onto a serving plate and spread the Dark Chocolate Crunch evenly over the cake layer. Take 1/3 of the Raspberry Chocolate Ganache and using a piping bag and plain piping tip, pipe the ganache evenly over the crunch layer.

Place a second layer of cake on top. Pipe another 1/3 of the ganache and place the last layer of cake on top. Pipe the last 1/3 of ganache over the top layer of cake.

To decorate, place the raspberries all over the top layer of ganache and dust with icing sugar. Enjoy!