CHOCOLATE LAYER CAKE

INGREDIENTS (Serves 10) 340g (12oz) plain flour, 400g (14oz) caster sugar, 1¾ tsp bicarbonate of soda, 55g (2oz) vegan cocoa powder,¼ tsp salt, 450ml (15fl oz) unsweetened soya milk or water, 100ml (3½fl oz) corn or vegetable oil, plus extra for greasing, 1½ tbsp white vinegar, 1½ tsp vanilla extract GANACHE: 300g (10oz) vegan dark chocolate, 300ml (10fl oz) plant-based milk TO DECORATE: 45g (1½oz) vegan chocolate, shaved with a potato peeler, or fresh berries

METHOD

1. Preheat the oven to 180ºC (350ºF/Gas 4). Grease and line with baking parchment the bases of two deep 20cm (8in), round sandwich tins.

2. Sift together into a large bowl the flour, sugar, bicarbonate of soda, cocoa, and salt. In a separate bowl, mix together the soya milk or water, corn oil, vinegar, and vanilla extract, and add to the flour mixture. Stir until smooth.

3. Divide the mixture between the prepared tins, and spread evenly. Bake in the oven for about 40 minutes, until risen and firm to the touch.

4. Cool in the tins for 10 minutes then turn out onto a wire rack, remove the paper and leave to cool completely. Slice each cake in half horizontally.

5. For the ganache, melt the dark chocolate and combine with the ‘milk’.

6. Sandwich the cakes together using half the ganache for the first three layers. Spread the remainder on the top and sides and rough up with a knife. Sprinkle with chocolate shavings or fresh berries.