...These are certainly the answer, no matter what the question is. Who could possibly resist the way that the chocolate topping flows into deep, dark swirls and sweet waves like a winding river which ignites the mind and alerts the senses? For what you are about to receive, may your tummy be truly thankful…None of your guests will have melted chocolate all over their hands, because none of them will be eating these cakes too slowly!
For the sponge:
75g (3 oz) caster sugar
1 tbsp instant coffee granules
75g (3 oz) soya vegetable spread
225g (1oz) cocoa powder
1 tbsp golden syrup
1 tsp bicarbonate of soda
½ tsp vanilla essence
3 tbsp soya milk
225g (8oz) plain flour
For the icing:
275g (10 oz) icing sugar
75g (3oz) plain dairy free chocolate
25g (1oz) Soya or vegetable spread
Heat the oven to 350°F, 180°C, Gas Mark 4.
Take 2 tablespoons of boiling water and add to a saucepan. Pour in coffee granules and stir until they dissolve. Add the margarine, syrup, sugar and 200 ml (7 fl oz) water. Continue stirring until all of the sugar has dissolved, turn up the heat and bring to the boil. Simmer on a low heat for 5 minutes and set aside.
Sieve the bicarbonate of soda, cocoa and flour into the syrup mixture and beat with a spoon or mixer. Add the vanilla essence and milk.
Arrange 20 paper cake cases on a baking tray and spoon the mixture into them.
Bake for 15 minutes until the cakes are firm and springy to the touch. Remove and cool on a wire rack.
In another bowl, make up the topping by melting chocolate over a basin set on a pan of boiling water.
Add the soya vegetable spread and 3 tablespoons of water and mix to form a smooth cream.
Sift in the icing sugar and continue to cream. Swirl the icing on top of each cake and leave to set.