1. pre heat your oven to 180*C
2. sift together all dry ingredients and mix to ensure that the coco is evenly
distributed
3. Make a well in the in the centre and add all the wet ingredients to the well.
4. Gently fold the wet ingredients into the dry ingredients until the mixture
is just incorporated. This is to ensure that the gluten in the flour does not
develop hand create a stiffer cake.
5. Line the based of a spring form pan and oil and flour it.
6. Pour the batter into the spring form pan and place it in the oven of 30 to
40 minute or until a skewer placed in the centre comes out clean
7. Remove from the oven and allow to cool completely
8. Remove the cake form the tin and using a sharp serrated knife slice the cake
in half.
9. Gently remove the top half and place to one side.
10. Cream the margarine and the sugar together with beaters until it forms
a smooth filling, scraping down the sides to ensure that it is well beaten with
not margarine stuck to the sides.
11. With the machine still running pour the melted chocolate into and quickly
whip the chocolate into the mixture so that it stays melted and does not reset
and create lumps in the filling.
12. Scrape down the sides again to make sure that it is all incorporated.
13. Taking a good dollop place it on the first layer of the cake and spread
out evenly with a pallet knife all the way to the edges.
14. Take the second layer and place over the first and then continue coating
it with the chocolate filling.
15. Using the pallet knife smooth out the filling all the way to the edges.
Then taking the pallet knife run it around the edges co completely coat the
cake all over.
Ganache Top
200 mls vegan cream
100 gms of sugar
50 gms of golden syrup
150 gms vegan chocolate
16. on a pot on the stove dissolve the sugar in the vegan cream and bring just
to the boil
17. Add the golden syrup dissolve this in the hot cream too.
18. Take the pan off the stove and add the vegan chocolate.
19. Stir it well so that the chocolate melts and turns the topping nice and
glossy.
20. Allow this to cool down before pouring it over the cake. Allow it to cool
so that is cool but still liquid and not set. If you apply it when it is too
hot it will melt the chocolate filling mixture and probably side off the cake
or allow the filling to come through the topping.
21. Carefully spin the cake around to make the ganache go all the way to the
edges and drizzle over the sides.
22. Allow to the ganache to set before cutting and devouring.
23. Enjoy!
