And, to finish off my posting hat-trick
Chocolate Cake
-Cakey Spongey Goodness-
Ingredients
6 oz Self-Raising Flour
2 oz Cocoa
2 teaspoons of Baking powder
6 oz Castor Sugar
6 tablespoons of melted Margarine
225 ml (8 fluid Oz) Soya-milk (alpro/sweetened is very nice for this !)
1 teaspoon of Vanilla essence
(1) Set over at 170 degrees Centigrade
(2) Grease and stick a circle of paper in the bottom of 2 x 18 cm sandwich-tin cake tins
(3) Put margarine in a saucepan over a low heat, until it melts
(4) Put flour, baking powder and cocoa into a bowl, then ass the sugar, melted margarine, soya milk and vanilla essence (mixing the vanilla essence with the soya milk before putting it in works well, I think)
(5) Mix everything into a smooth batter, then pour that into the two cake-tins
(6) Bake for about 25 minutes, until the middle of the cakes are lightly springy to touch gently
(7) Flip out the cakes onto a wire-rack. then leave them to cool for a while before removing the paper (and them)
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-Creamy filling-
Ingredients
2 oz icing sugar
1 oz cocoa
2 oz margarine
1/2 teaspoon of vanilla essence (although I'm pretty sure i used 1 tsp in mine absent-mindedly, and it was great)
(1) Put the cocoa and icing sugar into a bowl
(2) Add margarine and vanilla essence
(3) Whip it up (ie, with a fork or blender) until it's creamy, and light & fluffy
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-Icing / topping -
Ingredients
A bar of chocolate (I used very dark chocolate)
A little splash of soya milk
(1) Melt the chocolate in a saucepan, over a low heat
(2) add in the splash of soya milk, and mix them together
This is the cake -
not bad, eh ?