Vegan Sacher cake

Ingredients :

For the sponge cake:

750 gr of flour
750 ml of unsugared soya drink
350 gr of brown sugar
300 gr of dark cocoa
200 ml of sunflour oil
2 bags of baking powder
vegan margarine

Strawberry, apricot, peach or blueberry jam to fill it.

For the chocolate covering:

225gr of dark chocolete
150ml of unsugared soya drink
20gr of brown sugar
1 pinch of salt
1/2 tea spoon of vanilla extract
2 teas spoons of sunflower oil

In a bowl, mix all the ingredients for the sponge cake in the order you find them in the list using the whisk of a food mixer.

Meanwhile prepare the oven tray by covering it with some margarine and then cover it all with some flour. Pre heat the oven at 200° C.

Once the mixture is ready pour it in the oven tray and bake it at 200° for 40/45 min. Once ready let it cool.

Cut the top off to make it straight and plain, turn it upside down in a dish and cut it in two parts horizontally. Spread jam in the middle. Prepare the covering by melting all the ingredients in a pot on slow heat then pour it all on the sponge. Cover the side gently and let cool in the fridge for a few hours.

Clean the dish around the cake before serving.


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