Directions
1preheat your oven to 180°C & line two 20cm cake tins
2mix the vinegar with the milk & set aside to curdle
3mix the flour, cocoa powder, caster sugar, baking powder, bicarb soda & salt together in a bowl
4add the oil, soy yoghurt, vanilla extract & curdled milk mixture & mix to make a smooth batter
5carefully, gradually mix in the boiling water until you reach a runny batter
6divide the mixture into the cake tins & bake for 30-35 mins until a knife inserted into the centre comes out clean
7let them cool completely before removing from the tins (they are very soft & spongy so be careful!)
8spread half of the chocolate fudge sauce on top of one of the cakes, carefully place the second cake on top then use the remaining sauce to finish the cake
9heat up the custard according to instructions, cut yourself a slice of cake, pour over the custard & enjoy!