This makes a lovely moist cake which you can fill with vanilla icing and a chocolate top. Or why not try our variations for chocolate orange, chocolate raspberry and chocolate blueberry at the end?
Double Chocolate Cake
Cake – 8 oz (225g) caster sugar
4 dssps cocoa powder
1/2 tsp salt
9 oz (255g) plain white flour
3 oz (85g) plain wholemeal flour
1 1/2tsp bicarbonate of soda
6 fl oz (170 ml) vegetable oil
2 tsp vanilla essence
4 tsp vinegar
2/3 pint (350ml) cold water
Filling – 1 1/2oz (45g) vegan margarine
4 oz (115g) icing sugar
1/2 tsp vanilla essence
Topping – 5 oz (140g) vegan plain chocolate
Decoration – A few squares of vegan plain chocolate
1. Sieve the sugar, cocoa, salt, flours and bicarbonate of soda into a bowl and mix well.
2. Add the oil, vanilla essence, vinegar and (cold) water. Combine well with a fork or spoon, but do not beat.
3. Pour into two greased sandwich tins. Cook at 180°C/350°F/Gas Mark 4 for 30 minutes or until the cake springs back lightly when pressed. Cool thoroughly.
4. To make the filling mash the margarine and vanilla essence into the sugar with a fork. Refrigerate until use and when the cakes are cool use it to sandwich them together.
5. Make the topping by melting the chocolate in a double saucepan*.
6. Smooth the chocolate icing on the top, then decorate with flakes of chocolate (grate the chocolate and/or cut it really finely with a sharp knife).
Variations – for chocolate orange cake use vegan orange-flavoured chocolate to ice the top. For chocolate blueberry or raspberry cake, put a layer of blueberry/raspberry jam in the middle of the cake along with the icing.
*If you don’t have a double-saucepan, melt the chocolate in a heatproof bowl suspended over a saucepan of simmering water. Make sure that the bowl does not come into contact with the water.
Update 3.1.2014. For more icing options see our post ‘2 ways to make vegan butter icing (with and without palm oil)‘