This 3 layered chocolate cake is incredibly sublime. A Betalife Birthday Cake favourite!

Serves 8

Ingredients 

BASE LAYER
200 g Dark chocolate
3 Tbsp Unsalted butter
1/2 Cup Wheatgerm
3/4 Cup Oats
1 Cup Raw almonds, chopped
3 Tbsp Soy milk
2 Tbsp Honey
3 Eggs - Free range, lightly beaten
2 tsp Vanilla Extract

2ND LAYER
75 g Silken tofu
75 g Light Cream Cheese
1 Egg - Free range, lightly beaten
30 g Dark chocolate chips

3RD LAYER
200 g Silken tofu
150 g Dark chocolate chips
 

Method

BASE LAYER

Preheat oven to 175C / 350F / Gas 4.

Melt the chocolate and butter either in the microwave or in a bowl over a saucepan, being careful not to over heat.

Mix all the dry ingredients in a large bowl.

Take another large bowl and add the soy milk, honey, eggs and vanilla and mix well. Add the chocolate and butter, stir through then add the mixture to the dry ingredients.

Combine gently, then pour into a cake tin (about 9" or 23cm). Bake for 18-20 minutes or until cooked, then cool completely.

2ND LAYER

Melt the chocolate over a low heat, stirring frequently.

Add to a food processor the tofu and light cream cheese, add the egg, then add in the melted chocolate until all the ingredients are well blended.

3RD LAYER

Melt the chocolate, either in a double saucepan or in the microwave, being very careful not to burn it. As soon as it starts melting, you can mix it through and the heat will melt the rest of them.

Roughly chop the tofu, then add it to the food processor. Process, then gradually add in the chocolate and blend well.

Add the second then the third layer to the base, then refrigerate for one hour. Serve with rasberries or strawberries.