Festive chocolate cake bars

So most seasons, Cadbury’s seem to bring out some cake bars. I would literally live off of them from the time they released them at Easter or Christmas, until they stopped selling them.
I loved these and I saw them in the shops and thought, “that’s my next venture!”
So here it is! The sponge mix recipe is actually something my mum found in their website and it is hands down the best vegan sponge I have found! It’s tasty, moist and structural strong. Not too crumbly!
This mix will make around 26 large cake bars so adjust it accordingly!

For the sponge:

  • 200 g dairy-free margarine (Stork block margarine or Tomor are excellent)
  • 300 g caster sugar
  • 200 g dairy-free yoghurt (I used Alpro soya yoghurt)
  • 200 g dairy-free milk (which is equal to 200ml – I weigh mine in with the yoghurt but some prefer to measure in a jug!)
  • 3 tsp vanilla extract
  • 400 g self-raising flour
  • 2 tsp baking powder
  • 2 tbsp cocoa powder

Instructions

1. Preheat the oven to 180C / 350F / Gas Mark 4. Grease and line two 20cm or 22cm rectangular cake tins.
2. In a food mixer, beat the margarine and sugar together for 3-4 minutes, (yes, really!), until pale and fluffy.
3. Add the yoghurt, soya milk, and the vanilla extract, then add them to the mixer and beat. (If the mixture looks ‘curdled’ just add a few tablespoons of the flour to the mix and beat again).
4. Add the flour and baking powder, (the remainder if you have added some already), and slowly fold it into the mixture, until fully combined.
5. Divide the mixture between the two tins, and bake for 20-22 minutes until an inserted skewer or knife comes out clean. Then remove from the oven and turn out onto a cooling rack.

Buttercream

  • 1/2 cup dairy-free margarine
  • 5 cups icing sugar
  • 2 tsp vanilla paste
  • 1/4 cup plant milk

Chocolate

36 oz Dairy free chocolate

Instructions

1.Once the sponge mix is called, mix up the butter cream, wait for it to stiffen up a bit so it stays in place.
2.Spread the butter cream on the top of the cake. I then put the cake slices in the freezer.
The reason I decided to do this was because i didn’t want to buttercream to melt when I poured the melted chocolate over. It also helped the chocolate to set within a couple of minutes.
3.Melt the chocolate in a bowl over so warm water and then spoon the chocolate over.
4.wait to set in the fridge!
5.EATTTTT

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