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The very best Incredible Chocolate Fudge Cake

Ingredients:

• 240 g dairy-free milk or cow's milk
• 1 tsp white vinegar or lemon juice
• 40 g flavourless oil such as sunflower
• 1 tsp vanilla extract
• 200 g self-raising flour
• 50 g cocoa powder
• 100 g caster sugar
• ½ tsp baking powder
• 1 tsp bicarbonate of soda
• ½ tsp salt
• 70 g dairy-free yoghurt or dairy yoghurt

For the chocolate icing:

• 175 g dairy-free dark chocolate/ Milk chocolate melted
• 250 g dairy-free margarine/ dairy butter
• 350 g icing sugar sifted
• 2 tsp vanilla extract

Instructions

1. Preheat the oven to 170 degrees Centigrade
2. Grease the bottom of both cake tins
3. In a small bowl mix together the milk, vinegar, oil and vanilla. Set aside
4. In a large bowl combine the flour, cocoa, sugar, baking powder, bicarbonate of soda and salt
5. Pour the wet ingredients into the dry, add the yoghurt and stir until you have a thick but well combined mixture with no lumps of raw flour.
6. Pour half of the batter into each of the two cake tins. Bake for 20-25 minutes until risen and a knife comes out clean.
7. Remove from the tins and leave to cool on a wire rack.
8. Whilst the cakes are cooling, make the icing.
9. Melt the chocolate and leave to cool
10. Whisk together the margarine, icing sugar and vanilla until light and fluffy.
11. Whisk in the chocolate until the buttercream is a uniform colour. It will thicken considerably once the chocolate is added.
12. Use the buttercream the fill and completely cover the cake. Decorate as desired.