The Cake before Christmas

This easy and delicious chocolate cake is a good match for a cup of tea in winter evenings. Now it's just the time when you'd like to chocolate yourself a bit and think about the upcoming holidays.

For the cake:
plain flour -300g
cocoa powder - 3 tbs
sugar - 100g
walnuts - 100g
baking powder - 1 tsp
baking soda - 1,5 tsp
vinegar, a splash
water - about a cup.

For the cream:
vegan margarine - 100g
cocoa powder - about 2 tsp
sugar - about 2 tbs

coconut chips for topping

Crush walnuts and fry them on a pan without oil.
Preheat an oven at 180C.
Mix well flour, cocoa powder, sugar, baking powder and walnuts. Add a drop of vinegar into a spoon of soda and mix into the pastry. Add some water to make the pastry not firm but not fluid. Lay the pastry into the greased round baking form and top with coconut chips. Put into the oven for about 40 min.
Make some creame for layering. Mix mararine, sugar and cocoa powder in a bowl until sugar melts. Put the cream into the fridge.
Take the cake out of the oven and let it get cold. Divide the cake horizontally into 2 parts. I do it this way: cut the cake around (not deeply), take a dense thread, put it into the cut, cross the ends and pull them both ways. The halves get out plane and nice.
Take your cream out of the fridge and spread it on the bottom half. Cover with the upper half, press a little and put into the fridge. Let it settle for a day to become soft and saturated.

My cake rose very well, so it would be ok to cut it even into 3 layers. If you decide to do that, you'll need some more cream.