Chocolate Cake

Method

Cake:

• Preheat the oven to 185°C.
• Beat the margarine 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 yoghurt and fold gently.
• Sieve the flour in 3 times over the batter and gently fold until the flour is dissolved.
• Do the same with the cacao powder.
• Finally add the chocolate 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: 300g powdered sugar, 200g margarine, 5 tbsp chocolate drink, 100g 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.