-FOR THE CAKE-
275 g Self-raising flour; (9oz)
50 g Cocoa; (2oz)
1/4 ts Baking powder
200 g Golden caster sugar; (7oz)
A few drops of vanilla
-essence
200 ml Cold water; (7fl oz)
1 220 g jar traditionally made
-mayonnaise; (which does not
; contain egg)
FOR THE TOPPING
125 g Icing sugar; (4oz)
50 g Cocoa powder; (2oz)
4 ts Soya milk
1 tb Golden syrup
4 0 g; (1 1/2oz) dairy free
; margarine
1 ts Coffee essence
Pecan halves to decorate;
-(optional)
Preheat the oven to 180 C, 350 F, Gas Mark 4. Lightly grease and line a
23cm (9 inch) round tin.
Sift the flour, cocoa and baking powder into a large bowl. Stir in the
sugar and make a well in the centre.
Add the vanilla, water and mayonnaise to the well and using an electric
hand held mixer, mix everything until combined and completely smooth.
Spoon the mixture into the greased and lined tin and bake for 40-45 minutes
until the cake is firm to the touch. Leave to cool in the tin, then turn
out onto a cooling rack.
Meanwhile, make the topping. Sieve the icing sugar and cocoa into a bowl.
Gently melt the milk, syrup, margarine and coffee essence in a saucepan
until just boiling, then pour immediately onto the icing sugar and stir
until smooth.
Allow to cool, then spread over the top of the cake. Decorate with pecan
halves if desired.
Yields
12 servings
