Chocolate Cake

Cake

• Beat the Provamel baking & spreading and the sugar for 5 mins with a whisker or food processor, until you are left with a light texture and until the sugars is dissolved.

• Add the vanilla and the plant-based alternative to yogurt and fold gently.

• Sieve the flower in 3 times over the batter and gently fold until the flour is dissolved.

• Do the same with the cacao powder.

• Finally add the Rice-Coconut-Chocolate drink (or Rice-Coconut drink).

• Stir well until you have a smooth batter.

• In the meantime grease 2 baking tins with a diameter of 18cm.

• Cover them with a layer of flour.

• Divide the batter equally over the tins and bake for 25 to 30 mins.

• Let it cool for 5 mins in the tin and afterwards let it further cool outside the tin.

Frosting

• Fill the bottom of a cooking pot with some water.

• Put a bowl on top of the pot. Make sure the water does not touch the bowl.

• Let the water come to a boiling point, but don’t let it further boil.

• Put the following ingredients in the bowl and stir until you have a shiny mixture and the chocolate is molten: 300 g powdered sugar, 200 g Provamel baking and spreading, 5 tbsp Rice-Coconut-Chocolate drink, 100 g vegan chocolate, 2 tbsp cacao powder.

• Let it cool.

• Cover the top of 1 cake with part of the frosting.

• Sprinkle with the raspberries, red berries and other berries.

• Put the 2nd cake on top of this and gently push.

• Generously cover the top with the frosting and decorate.