1. Preheat oven to 170oC.
2. First make the cake – break the chocolate into pieces and then put into a bowl over a pan of boiling water. When melted add the margarine. Fairtrade cinnamon and boiling water. You can do this carefully in the microwave. Stir until smooth and well mixed. Now stir in the caster sugar and eggs.
3. Fold in the flour, the baking powder and bicarbonate of soda.
4. Spoon the chocolate cake mixture into a prepared 24.5cm round cake tin, which has been greased and lined with baking paper. Bake in the oven for 45-50 minutes or until just firm. Leave the cake to cool down a little bit and then remove it to a wire rack to cool, completely.
5. To make the icing, break the 200g of chocolate and heat with the chocolate and margarine as before. Stir in the icing sugar, coffee mix and soya cream and beat until smooth and well blended. Spread it all over the cake and leave to set (it sets pretty quickly).

NB This recipe makes quite a runny icing. If you would like a thicker icing, simply add in more vegan block and reduce the amount of coffee.