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Ingredients
175g sunflower oil
75g golden syrup
10g pure vanilla extract
500ml boiling water
200g caster sugar
60g cocoa powder, sieved
450g self raising flour
1 tsp baking powder
2 tsp bicarbonate of soda
75g golden syrup
10g pure vanilla extract
500ml boiling water
200g caster sugar
60g cocoa powder, sieved
450g self raising flour
1 tsp baking powder
2 tsp bicarbonate of soda
Chocolate Icing
75g dairy free margarine
75g soya soft cheese
150g icing sugar
50g cocoa powder
1 tsp vanilla extract
125g dairy free chocolate
8 tbsp seedless raspberry jam
75g soya soft cheese
150g icing sugar
50g cocoa powder
1 tsp vanilla extract
125g dairy free chocolate
8 tbsp seedless raspberry jam
Method
- Preheat the oven to 160C Fan. Grease and Line the bases of 2 x 20 cm sandwich tins.
- Whisk the oil, syrup, vanilla and water into a large mixing bowl. Add the cocoa powder, flour , caster sugar, baking powder and bicarbonate of soda until light and fluffy. Spoon into the tins and level the tops.
- Bake for 30 to 35 minutes until well risen and firm in the middle. Transfer to a wire rack to cool.
- To make the icing . Whisk the margarine , soft cheese and icing sugar together until light and fluffy. Add the cocoa powder and vanilla. Melt the chocolate in a bowl over a pan of simmering water until runny. Leave to cool, then add to the icing.
- Put one cake on a stand. Warm the jam then brush over the top of the cake. Spread one third of the icing on our top and spread out to the edges. Place a second cake on top a brush with jam. Spread the icing over the top and around the sides of the cake to completely cover.
- Decorate with chopped or grated chocolate . Dust with icing sugar.
