Layers of NOMO sponge, ganache and chocolatey drama👀 

Ingredients & Steps:

Baking time 30-35 mins  
Serves 10-12 

Ingredients for the cake: 

- 200g GF self-raising flour  
- 1 tbsp baking soda  
- 2 tbsp white wine vinegar  
- 150g NOMO Creamy Choc, melted  
- 4 tbsp unsweetened cacao powder  
- 100g caster sugar  
- 200ml non-dairy milk  
- 120ml vegetable oil 

Ingredients for the frosting :

- 400g NOMO Choc Fudge, melted  
- 250g vegan mascarpone cheese 

Method: 

1. Sift the flour, baking soda and cocoa powder into a mixing bowl. Add the sugar and make a well in the centre.  
2. Add the milk, oil, vinegar and melted chocolate and mix until combined.  
3. Divide the mixture between two round 6" cake tins, previously greased and lined with greaseproof baking paper.  
4. Bake in a preheated oven to 180°C/160° fan/gas mark 4 for 30-35 mins.  
5. Let cool down completely onto a wire rack.  
6. Make the frosting. Melt the NOMO Creamy Fudge and let cool down before adding the vegan mascarpone. Whip with an electric whisk for a few mins then transfer to the fridge for a few hours.  
7. Assemble the cake. Cut each cake in half then alternate a layer of sponge and a layer of frosting. Cover the top and sides of the cake with more frosting. Decorate with some swirls and grated NOMO Creamy Choc.  
8. Enjoy!