- 250g/10oz butter/dairy-free spread
- 250g/10oz sugar
- 5 medium eggs
- 250g/10oz SR flour
- 50g/2oz unsweetened cocoa powder, sieved
- 50g/2oz dark chocolate chips
- 6 tbsp milk/water
- 1½ level tsp baking powder
- 150g/6oz dark chocolate, melted
- 2-4 tbsp boiling water
Beat in the melted chocolate, then add the cocoa powder and vanilla.
Mix well until you have a soft, spreadable butter cream, adding some boiling water, as necessary.
Sandwich the cakes together with some of the butter cream/frosting and use the rest to ice the top of the cake.
Tie a ribbon around, or make a paper cupcake holder to cover the base.
Alternatives: You can make an even bigger cake in the same tin, by upping the ingredients to 300g/12oz butter/sugar, 350g/14oz flour and 6 eggs. Keep the amount of the remaining ingredients the same.
If you want a plain sponge, swap the cocoa for extra flour and 1 tsp vanilla extract and add 1 tsp baking powder instead of 1½ tsp.
Make a dairy-free cake, by using dairy-free spread and chocolate. Pin It