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Dairy free
Suitable for vegetarians and vegans
Egg free |
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Number of servings: 8
Preparation time: 30-40 minutes
Cooking time: 45 minutes |
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CHOCOLATE CAKE
150g Pure spread, melted
275g wholemeal self raising flour
50g cocoa powder
1 tbsp baking powder
250g caster sugar
A few drops of vanilla essence
350ml water
CHOCOLATE FUDGE
50g Pure spread
3 tbsp water
250g icing sugar
3 tbsp cocoa powder
UTENSILS
1 20cm loose based cake tin
Baking parchment
Wire rack |
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1. Preheat oven to 160°C/gas mark 6. Grease the base of the cake tin with Pure spread. Line the base with baking parchment.
2. CHOCOLATE CAKE: Place ingredients in a bowl and whisk to make a smooth batter. Pour the mixture into a cake tin, smooth the surface and bake for 45mins or until a knife inserted into the cake comes out clean.
3. Leave in tin to cool and turn out onto a wire rack. Leave to go cold, cut the cake in half.
4. CHOCOLATE FUDGE: Gently melt 50g of Pure spread with water in a pan. Remove from heat then add the cocoa powder and icing sugar and beat until smooth. Allow to cool until firm enough to spread on the cake.
5. Use two thirds of the chocolate fudge to fill the centre of the cake and the remaining third for the topping.
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