Vegan Chocolate Cake

Preheat the oven to 180c/160fan/Gas4. Grease and line the base and sides of 2 x 20cm/8inch loose bottomed sandwich tins.

In a large bowl, sift together the flour, sugar, cocoa, bicarbonate of soda and salt. Mix gently to combine.

In a large jug, mix the water, oil, white vinegar, orange juice, orange zest, vanilla and liqueur.

Add the wet to the dry ingredients and mix well to make a fairly liquid batter.

Divide the batter between the tins and bake in your preheated oven for 45 minutes or until a cake tester comes out clean.

When the cake is cooked allow it to cool completely in the tins.

To make the Ganache, chop the chocolate finely and put into a large bowl. Heat the coconut milk in a saucepan until just starting to bubble then pour over the chocolate, stirring continuously. The chocolate will melt into a smooth ganache. Put the ganache aside for a few hours until it becomes firm enough

to fill and ice the cake.

When you are ready to ice the cake, release the cakes from their tins, and if desired, spread a little of the orange spread onto the bottom cake. Top with some of the ganache. Place the second cake on top and spread ganache on the top of the second cake. You can decorate with orange slices, zest or chocolate chunks as desired.