Chocolate Celebration Cake

Cake

4 level tbsp cocoa
8 oz (225g) soya margarine
1/2 pint (280 ml) soya yoghurt
8 oz (225g) self raising wholemeal flour
3 tsp baking powder
4 tsp arrowroot
8 oz (225g) caster sugar
Pinch of salt
Chocolate

Filling

1 tbsp cocoa
3 oz (85g) icing sugar
1 tbsp whisky
2 oz (55g) vegan margarine
2 tbsp strawberry jam

Topping

6 oz (170g) vegan chocolate
1 shot whisky
2 fl oz (60 ml) orange juice
1/4 pint (140 ml) soya cream

1. Preheat oven to 200C/400F/gas mark 6.
2. Whisk all cake ingredients together and pour into two greased sandwich tins. Bake immediately for 30 minutes until well risen and a cocktail stick poked in comes out clean.
3. Make the chocolate filling: mash the cocoa, icing sugar, whisky and margarine together. When the cake has cooled spread jam on one middle side and chocolate filling on the other. Sandwich together.
4. Make the topping: melt the chocolate with the whisky and orange juice. Pour hot sauce over cake. Drizzle soya cream in a zigzag over the cake and serve.
From "Rainbows & Wellies" by Jackie Redding and Tony Weston