Sticky Chocolate Cake

Submitted by Susie McQuinn Hull 

Ingredients (cake) 
275g self raising flour, sifted 
225g caster sugar 
11/2 tsp. baking powder 
200g Plamil egg free mayonnaise 
4 tbsp. Green & Black’s chocolate cocoa powder dissolved in 225ml boiled water 
1tsp vanilla essence 

Ingredients (frosting) 
175g Green & Black’s 70% dark chocolate broken into pieces 
250ml vegan cream 


Directions 
Pre heat oven to 180c. Grease and greaseproof-paper line a 23cm (9in) loose-bottomed cake tin. 

Using an electric beater, beat together cake ingredients for 2 mins, until well combined. Spoon into tin. Bake for 35 mins, until well risen. Remove from heat. Allow to cool in tin for 10mins. Turn out onto wire rack and allow to COOL COMPLETELY. 

Place chocolate and cream into a saucepan and heat very gently, stirring occasionally, until choc is melted. Remove from heat and allow to cool for 5-10 mins. Pour over cooled cake and spread over the top and sides. Leave until set.