Acudentally Vegan Fudgy Chocolate Cake Recipe

Cake:
225 grams plain flour
1 teaspoons bicarbonate of soda
teaspoon salt
1 teaspoons instant espresso powder
75 grams cocoa
300 grams dark brown sugar
375 millilitres hot water
75 grams plant based butter
1 teaspoons cider vinegar
1 tablespoon chopped pistachios
Icing:
60 millilitres cold water
75 grams vegan butter
50 grams soft dark sugar
1 teaspoons instant espresso powder
1 tablespoons cocoa
150 grams dark chocolate
2 tbsp of crushed pistachios

Instructions:
Butter the leak proof cake tin needed, sprinkle some flour to prevent sticking or use parchement paper, if you do you can use that, preheat the oven to 180C

ICING
Put all of the icing ingredients except the chopped chocolate into a heavy-based saucepan and bring to the boil, making sure everythings dissolved.
Then turn off the heat but leave the pan on the hob then quickly add the finely chopped chocolate and swirl the pan so that it is all underwater, so to speak. Leave for a minute, then whisk until you have a darkly glossy icing, and leave to cool. Give the icing a stir with a spatula every now and again.
CAKE
Put the flour, bicarb, salt and instant espresso and cocoa in a bowl and fork to mix.
Mix together the sugar, water, butter and vinegar until the butter has melted, and stir into the dry ingredients, then pour into the prepared tin and bake for 35 minutes. Though do check at the 30-minute mark to see if it is already done. Test if it’s done but stabbing it with a knife, it it comes out clean it’s done
Let the cake cool down, check on your icing, should be runny enough to be put on thr cake, but thick enough for it to stay on the cake. Pour it over the cake, help with spatula if needed.Sprinkle chopped pistachios let it set for half an hour before chopping. Enjoy