1. Preheat the oven to 180°C/350°F/Gas Mark 4
2. In a saucepan, melt the margarine and sugar until both have melted. Leave to cool.
3. Grease 2 x 7 inch loose bottomed cake tins and line the bases with greaseproof paper (if not non-stick).
4. Sieve the flour, cocoa and baking powder into a bowl. Pour the margarine/sugar mixture, yoghurt and vegan milk to the flour mix. Mix well until you get a soft dropping consistency. Add a little more milk to loosen the mix if necessary.
5. Spoon cake mix into the tins and bake for 30-35 minutes or until risen and golden. Test by inserting a toothpick into the centre of each cake. If it comes out clean, the cake is cooked. If not, return to the oven for another 5 minutes.
6. Make fillings now.
7. Place the cakes in their tins on a cooling rack. Don’t remove from tins until the cakes are cool. Wait until fully cool before icing/ filling.

Buttercream

1. Sieve your cocoa powder and icing sugar into a mixing bowl, add in the vegan butter and cream, then mix either using a stand mixer, electric mixer or with a fork (and a bit more effort). Spread your frosting over the bottom layer of your cooled cakes, leave a small gap at the edges to leave room for it to spread when the top layer is added.
2. Place your second cake over the frosting.

Drip icing

1. Bring a pan of water to the boil, place a heatproof bowl over it and add the chocolate chips and vegan cream. Leave over the heat until the chocolate has melted, stir regularly to combine the two as the chocolate melt. Once the chocolate has fully melted and the two are evenly combined, set aside for a few minutes before pouring over the cake.

Serve and enjoy!