Chocolate Fudge Cake
2 1/2 cups white self-raising flour
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon bicarb (baking soda)
pinch of salt
1 cup light brown soft sugar
3/4 cup vegan margarine
3/4 cup chocolate chips or bar
1 cup natural soy yoghurt
1/2 teaspoon vanilla flavoring
4 cups icing sugar or confectioners sugar
1 cup cocoa powder
1/2 cup vegan margarine
6 tablespoons soy milk
Preheat the oven to 190C/375F/gas mark 5.
Use three 18cm/7 inch sandwich tins.
Grease and line the three sandwich tins.
Place the broken carob bar, or carob chips into a bowl. Place over a saucepan of simmering water and heat gently, stirring, until the carob has melted. Leave to cool for 30 minutes.
Sift together the flour, carob powder, baking powder, bicarb. and salt.
Cream the butter and the brown sugar together until light and fluffy. Fold in the carob powder, the melted carob, the sifted ingredients, the yoghurt and the vanilla flavoring.
Turn the mixture into the prepared tins and level the surface. Bake for 25-30 minutes until risen and firm to the touch.
Turn out and leave to cool on wire racks.
For the fudge icing, sift the icing sugar and carob powder together, then put into a heavy-based saucepan with the butter and the milk. Heat gently until the butter has melted, mix, then beat until smooth. Remove from the heat.
Use some of the fudge icing to sandwich the three cakes together. Cover the sides and top of the cake with the remaining icing.