Mary uses coconut cream and oil for a moreish moist chocolate cake that's dairy free. Filled with apricot jam and a creamy chocolate icing, as far as vegan backing goes, we think this is a winner.
Place one layer of cake on an 8 inch cake circle with the top side down. Cover with a thick layer of cream filling then place top layer of cake, top side down, on top of filling gently pressing down ...
Mix the melted butter and the cream into the sugar and cocoa, and stir until smooth. To assemble the cake, remove the cake from the tin, trim the top of the cake to make it flat, then cut the cake ...