soya milk chocolate cake

Serves: 6
Preparation time: 20 minutes
Cooking time: 35-40 minutes

Ingredients:

For one 3-layer cake

• 2 x large eggs
• 400g all-purpose flour
• 375g granulated sugar
• 150g cocoa powder
• 1½ tsp baking powder
• 125g margarine
• 250ml So Good Chocolate Soya Milk
• 125ml water
• 2 tsp lemon juice
• 2 tsp pure vanilla extract

Fudge icing

• 125g milk chocolate
• 125g plain chocolate
• 125g cocoa powder
• 190ml So Good Soya Chocolate Soya Milk
• 125g unsalted butter
• 750g icing sugar, sifted

Prep:

Chocolate cake

1. Preheat oven to 180°C, grease 3 x 8 inch (20cm) cake tins and dust them with cocoa powder or line with grease proof paper.

2. In a large mixing bowl add the flour, granulated sugar, cocoa powder and baking powder, then stir until well mixed.

3. Cut the margarine up into 8 pieces and add to the flour mixture.

4. Next, mix together the So Good Chocolate Soya Milk, water, lemon juice, eggs and vanilla in a bowl and pour this into the flour mixture.

5. Using an electric mixer, mix all the ingredients together on a low speed until combined – a good way to check is to scrape the bowl with a spoon looking for lumps.

6. Whack the electric mixer speed up to medium and continue to mix for 2 ½ mins (scraping the bowl periodically), but take care not to over mix.

7. When it’s looking creamy and smooth, pour the mixture in equal amounts into the 3 tins.

8. Bake the cakes for 35 – 40 minutes or until done (you can prepare the icing in this time).

9. When cooked, remove from the oven and place on cooling rack.

10. When 10 minutes have passed, run a knife around the edge of the tin, then flip out onto cooling rack and allow to completely cool.

11. Finally, ice the cake with fudge icing.

Fudge Icing

1. In a medium pot, over a low heat, combine the milk and plain chocolate with the cocoa powder, butter and So Good Soya with Real Chocolate.

2. Stir constantly until just melted then remove from the heat.

3. Pour into a heat-resistant bowl and mix in the sifted icing sugar – it should be runny by this stage.

4. Refrigerate for 3-4 hours or until thick.

5. Remove from fridge, beat for 1 – 3 minutes until creamy and spreadable and ice your tasty chocolate cake.