Like everyone in our household, we all look forward to Sunday tea time.

My mother requested a Boston cream pie for tea time and seeing as I had already made it before, I decided to make something else. Something we have never tried before.

I came across this recipe in one of Mary Berry’s cookbooks and it looked so delicious that I wanted Sunday to come quickly so that I could make it.

The original recipe contained eggs, but I converted it into an eggless one by substituting it with vegan eggs. I learnt something new, I don’t have to spend a lot of money on buying vegan cookbooks. I  can just substitute a normal egg for a vegan egg.

This cake was delish and I finally learnt to make pour chocolate to pour our my cake, okay I was heavy handed in a certain spots and there was a certain spots that had little to no coverage of icing.

Everything was going to plan, until my father deliberately sabotaged the cake, after all he is not a huge chocolate fan. He threw  the clingwrap roll ontop of the cake on purpose, when I came into the kitchen and complained he had the nerve to tell me that oh it doesn’t matter. I was cross that I didn’t speak to him for the remainder of the day. He is lucky that I had already finished cooking lunch or I would have let him starve.

Ingredients for the batter:

• 225g x butter, room temperature.
• 225g x castor sugar.
• 4 x tbsp. crushed flax seed.
• 12 x tbsp. boiling water
• 225g x self raising flour.
• 2 x tsp baking powder.
• 1 ½ x tbsp. cocoa powder.
• 1 ½ x tbsp. boiling water.

Method for the batter:

• Make the vegan egg by mixing the flax seed with the 12 tbsp boiling water, give it a good stir and allow to stand for 15 minutes to thicken.
• Cream butter and sugar together till light and fluffy.
• Add the egg and mix.
• Add in baking powder and sifted cake flour and mix till well combined.
• Separate the mixture into 2 equal parts.one part keep plain and the other half mix in the cocoa powder and remaining boiling water.
• Alternate between the plain and chocolate batter and place in a greased bundt cake pan.
• Using a tooth pick, swirl the batter around gently to create the swirl.
• Pop into a preheated oven and bake at 180 degrees for 15 – 20 minutes or until the cake tester comes out clean.
• Allow to cool for 15 minutes in the cake tin before turning out onto a cooling rack and allowing to cool completely.

Ingredients for the icing:

• 150g x bitter sweet chocolate.
• 2 x tbsp. water.
• 100g x butter
• 50g x milk chocolate.

Method for the icing:

• To make the pouring icing, mix together the butter sweet chocolate, water and butter in a bowl. Melt over a double boiler till nice and smooth.
• To make the drizzle, melt the milk chocolate over a double boiler.
• To ice the cake, pour the bitter sweet chocolate over the cake and allow to set for an hour.
• Place the melted milk chocolate in a pipping bag and drizzle over the set poured icing.
• Allow the drizzle to set for about 15 minutes before serving.