Two Layer Chocolate Fudge Cake

Cake

1. Preheat the oven to 200°C (180°C fan, gas 6), and grease and line two 20cm round loose-based cake tins with greaseproof paper.
2. Sift the flour, baking powder and salt into a large mixing bowl. Stir in both the sugars and the cocoa.
3. Heat the milk in a small saucepan over a medium heat until it just comes to a simmer. Remove from the heat and stir in the vanilla, vinegar and oil. Mix well.
4. Make a well in the dry ingredients and gradually whisk in the milk. Whisk until the mixture is smooth and lump free.
5. Divide the cake batter between the prepared tins. Put the tins on a baking sheet and bake in the centre of the oven for 25 minutes or until a skewer inserted into the centre comes out clean. If there is cake mix on the skewer, return the cakes to the oven for 5 minutes more.
6. Allow to cool in the tins for 5 minutes, then remove from the tins and put on a wire rack to cool completely.

Icing

1. Melt the chocolate in a heat proof bowl over a pan of gently simmering water, making sure the base of the bowl doesn’t touch the water. Stir occasionally.
2. Remove from the heat. Put the butter in a bowl and add the icing sugar and salt. Cream them together using an electric whisk. Pour in the chocolate while it is still warm so that it combines well into the icing.
3. Flip one cake over onto a serving plate so that you have a flat surface. Working quickly, spread one-third of the icing onto the cake. Top with the second cake and cover the top and sides with the remaining icing. If you leave it too long the chocolate will set and it will be harder for you to spread the icing.
4. Decorate with some fresh strawberries and a drizzling of melted vegan chocolate. This cake is lovely and moist, so it will last for four or five days in the fridge.