Chocolate Madeira Cake

Method:

Preheat the oven to 180 degrees Celsius. Prepare a 20 cm spring form cake pan by spraying or greasing the sides and bottom then line with baking paper.

Sieve the flours, baking soda, baking powder, salt and cocoa powder into a large bowl. Stir in the sugar and make a well in the centre.

Place the chocolate bits in the well. Combine the soy milk, lemon or lime juice, oil and vanilla essence and whisk together in a bowl. Pour into the dry ingredients and stir to combine well.

Spread in the prepared cake pan. Bake for 50-60 minutes or until cake is cooked and a toothpick comes out clean.

Cool for 5 minutes before turning out on a wirerack to cool completely. Ice with chocolate ganache or dust with icing sugar.

Ganache:

In a small saucepan over low heat, combine the soy milk and chocolate.

Stirring frequently, cook until the mixture is well combined and the chocolate has a glossy finish.

Remove the ganache from the heat and rest until just warm or a spreadable consistency. Spread over cake.

Ingredients:

• 2 3/4 C flour
• 1/3 C rice flour
• 1 1/2 tsp baking soda
• 1 tsp baking powder
• 2 pinches salt
• 2/3 C cocoa powder
• 1 1/4 C brown sugar
• 1/2 C chocolate bits
• 1 3/4 C soy milk
• 2 Tbsp lemon or lime juice
• 3/4 C oil
• 2 tsp vanilla essence

Chocolate ganache:

• 1 C unsweetened plain soy milk
• 2 1/2 C dark chocolate, broken up