Chocolate Celebration Cake
4 level tbsp cocoa
8 oz (225g) soya margarine
1/2 pint (280 ml) soya yoghurt
8 oz (225g) self raising wholemeal flour
3 tsp baking powder
4 tsp arrowroot
8 oz (225g) caster sugar
Pinch of salt
1 tbsp cocoa
3 oz (85g) icing sugar
1 tbsp whisky
2 oz (55g) vegan margarine
2 tbsp strawberry jam
6 oz (170g) vegan chocolate
1 shot whisky
2 fl oz (60 ml) orange juice
1/4 pint (140 ml) soya cream
1. Preheat oven to 200C/400F/gas mark 6.
Whisk all cake ingredients together and pour into two greased sandwich
tins. Bake immediately for 30 minutes until well risen and a cocktail
stick poked in comes out clean.
3. Make the chocolate filling:
mash the cocoa, icing sugar, whisky and margarine together. When the
cake has cooled spread jam on one middle side and chocolate filling on
the other. Sandwich together.
4. Make the topping: melt the
chocolate with the whisky and orange juice. Pour hot sauce over cake.
Drizzle soya cream in a zigzag over the cake and serve.
From "Rainbows & Wellies" by Jackie Redding and Tony Weston