This was Annalina's birthday cake--she quite enjoyed it! Thanks to VegMomma for the suggestion. I doubled the recipe (the recipe below is not doubled) and used a 9x13 pan. I'll post a pic when I figure out how to do it.
Raspberry Blackout Cake
1 + 1/2 cups all-purpose flour
1/2 cup Dutch-processed cocoa powder
1 tsp baking soda
1 tsp baking powder
1 + 1/2 cups plain soy milk
1/2 cup canola oil
10 oz jar of raspberry preserves (reserve 1/2 cup for the batter)
2 tsp vanilla extract
1 + 1/4 cups sugar
Fresh raspberries for decorating and yumminess
Preheat oven to 350 degrees. Spray two 8-inch round springform cake pans with cooking spray.
Sift together the flour, cocoa powder, baking powder, and baking soda. Combine the soy milk, oil, 1/2 cup of the preserves, the vamilla, and the sugar in a large bowl and mix with a 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 350 degrees Fahrenheit for 40-45 minutes, or until a toothpick or knife comes out clean. Remove from oven and let cool in pans. When the cakes have cooled fully, spread one layer of cake with a think layer of the remaining raspberry preserves; 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.
Chocolate Ganache-y Frosting
3/4 cups soy creamer (I use Silk brand, but if it's not available then plain soy milk will do)
6 tbsp nonhydrogenated margarine
10 oz semisweet chocolate chips
In a saucepan over medium heat, bring the soy creamer to a low boil. Add the margarine and melt, turn off the heat, and stir in chocolate chips until smooth. Let sit for at least 1 hour. It shoudl still have a pourable consistency at this point.
(taken from Vegan with a Vengeance)