225g Allinsons Wholemeal Self Raising Flour
1 level tsp cream of tartar
1 level tsp bicarbonate of soda
6 level dsp cocoa
200g caster sugar
2 tbs soya flour
250ml water
Coffee Filling:
55g vegan margarine
55g icing sugar
1 tsp coffee essence or strong coffee
few drops of vanilla Essence
Topping: 1 bar vegan chocolate
1-2 tbs boiling water
Sift flour into a basin with the bicaronate of soda and cream of tartar.
Add soya flour and sugar, then mix together.
Stir in the water.
Turn evenly into 2 greased 7" sandwich tins.
Bake in a moderate over at 400F/200C/Gas Mark 6 for about 25 minutes.
Leave in the tins until cool before turning out.
Coffee Filling:
Cream soya margarine with half the sugar, then add remainder and cream again.
Stir in coffee essence or strong coffee gradually to required consistency.
When smooth add a few drops of vanilla flavouring.
Topping:
Melt the chocolate in a double saucepan and add boiling water.
The more water added the softer the topping.
Spread on top of cake and leave to set.
When finished leave the cake in a tin overnight before cutting.