Ingredients:
***Cake:***
6 ounces espresso coffee
3 ounces water
3 ounces caster sugar
3 ounces vegetarian margarine
7 ounces plain unbleached flour
1 teaspoon bicarbonate of soda
1 ounce cocoa
3 tablespoons soya milk
1/2 teaspoon vanilla essence
***Icing:***
3 ounces chocolate
1 ounce vegetarian margarine
9 ounces icing sugar
Directions:
Pre heat oven: 350F. Grease a 8in round cake tin. Put coffee, water, margarine, sugar and syrup in a pan and heat stirring until sugar dissolves. Simmer for 5 mins. stir in dry ingredients and beat well. Stir in the soya milk and vanilla essence. Put in tin and bake for 25 mins. until set. Slice in half and allow to cool. To make icing, place chocolate and margarine (+3 Tbsp) in a bowl or pan and place over another pan of boiling water until melted. Stir well until amalgamated then beat in dry icing sugar. Allow to cool slightly then sandwich cake together with icing. Spread the remaining icing over cake. Top with raspberries or chocolate curls.
This recipe for Dairy Free Chocolate Cake serves/makes 12
