This is a recipe recently tried out from the ‘Green and Blacks’ Chocolate Recipes cook book, but with a few minor modifications for me (of course using egg replacement powder isn’t normally the way I try to do these things.. but this works well under the circumstances. I will work out a vegan version soon though):
- 200g plain flour
- 4 tbs cocoa powder
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tsp lemon juice
- 200ml milk
- 100g margarine
- 175g caster sugar
- 40g vegan egg replacement powder
- 1 tsp vanilla extract
- 4 tablespoons of marmalade
- 3 tbs lemon juice
Butter cream filling:
- 100g milk chocolate
- 50g margarine
- 100g icing sugar
- 50g milk chocolate
- 25g margarine
Preheat the oven to 190 degrees C
‘butter and flour’ the cake tins, and/or use non-stick tins, but add baking paper to the base section
Sift together the flour, cocoa, baking powder, and bicarb (from the main mix), and egg powder, three times, to thoroughly mix but also make it particularly light and fluffy.
In a separate small jug, mix in the lemon juice to the milk to curdle it.
Into another large mixing bowl, cream together the butter, sugar, and vanilla extract, until fluffy. Then alternate the liquids and flour mix, mixing thoroughly all the time between each addition (not necessarily putting in all the liquids in, as it may start to get too runny. You can also add a little extra water though if necessary).
Divide the batter into the two tins, and bake for 20-25 minutes (until a skewer comes out clean, the cakes should also be slightly springy to the touch).
Once removed from the oven, leave in the tins for a short while, and then turn out onto a cooling rack (one face down, one face up).
To make the syrup, gentle heat the marmalade and lemon juice in a small pan, mixing well. Then place the base part of the cake (flat side up) on your serving plate, and pour the syrup over the ‘top’ so it soaks in.
For the butter cream filling, first melt the chocolate over a double pan (or if you’re very careful, in a microwave, mixing well), and then allow to cool slightly (so warm, but not hot). In a separate clean mixing bowl, blend the icing sugar and butter until fluffy, and then mix in carefully the melted chocolate.
Spread the butter cream mix over the flat base of the cake, and then sandwich it with the other cake as a topping.
To make the chocolate icing, melt more chocolate as before, and add a little melted butter.. mix well, leave to cool slightly, and then ice the very top of the cake.
Leave the whole thing to settle a little more (if you can wait), and then enjoy responsibly!