A decadent double chocolate cake that's moist, fluffy, and melts in your mouth. Paired with a creamy chocolate peanut butter frosting and fresh raspberries.
Preheat the oven to 350 degrees. Line two 8" round cake pans with parchment paper.
Prepare the flax egg by combining flax seed meal and water. Set aside.
In a blender, combine soaked dates and 5 tbsp water. Blend until a creamy paste forms. Add to a small mixing bowl and whisk in maple syrup, vanilla, milk, and flax egg. In a larger mixing bowl, combine the flour, cocoa powder, baking soda and powder, and salt. Pour the wet ingredients into the dry. Use a spatula to combine (the batter will be on the thicker side). Evenly distribute batter into the two cake pans.
Bake for 18 min. until a toothpick inserted comes out clean. Cool for 10 min. in cake pans then transfer to a wire cooling rack to completely cool.
Whisk together frosting ingredients until creamy. Assemble cake by spreading on 2 heaping spoonfuls of frosting onto one cake layer. Place on other cake layer and spread the rest of the frosting on top. Add fresh raspberries and chocolate chips.