First, pre-heat the oven to 200C Electric / 180C Fan / Gas mark 4. Then grease two round 8 inch cake tins, line them with baking paper and set to one side.

Next, melt the dark chocolate by placing it into a heat proof glass bowl. Set the heatproof bowl on top of a saucepan with boiling water, making sure the water doesn't touch the bottom of the bowl. Stir the chocolate occasionally until it’s completely melted, then set aside to cool.

Next, sieve the flour, sugar, baking powder and cocoa powder into a large mixing bowl, and place in the vegan spread. Then slowly pour in the milk and mix together, using an electric whisk.

Now add the white wine vinegar and dark chocolate, along with vanilla essence and continue whisking until the mixture is smooth

Divide the mixture between the two cake tins and place them in the centre of the oven for around 25-30. The cakes should be springy, when lightly touched.

Once cooked, remove the cakes from the tins and place them on a wire rake to cool, turning occasionally.

First, melt the dark chocolate, using the same process as before. Once the chocolate has completely melted set it aside to cool.

Next, place the vegan spread and vegetable shortening into a large bowl and whip together for about 5 minutes, using an electric whisk on a medium to high speed.

Next, stir in the icing sugar, a bit at a time, then whisk in the melted dark chocolate and coco powder, mixing until everything is combined and smooth. If the mixture is still too dry, add a splash of soy milk.

Once your cakes have cooled you can start decorating!

Place one of the cakes on to a plate or cake stand for the bottom layer of your cake. Then put about half of the icing on top of the cake and spread evenly.

Next, carefully place the second cake on top, then cover the top and sides of your cake with the rest of the of your icing.

Finish your cake with any decorations you like. I’ve topped my cake with some grated dark chocolate.