vegan Sachertorte

One of my contribution´s to the Stuff of Life backyard café (The Rose, Saffron and Marqueta café) was this creation of a vegan Sachertorte. Apparently it was really nice, but it was gone before I had a chance to taste it.
This makes one small springform cake tin of chocolate cake.

1 cup soy milk
1 tsp apple cider vinegar
3/4 cup sugar
1/3 cup rapeseed oil
1 tsp vanilla extract
1/2 tsp almond extract
1 tsp chocolate extract (optional)
1 cup plain flour
1/3 cup cocoa
3/4 cup baking soda
1/2 tsp baking powder
1/4 tsp salt
1 jar apricot jam
2 tbsp lemon juice
200g dark cooking chocolate

Preheat the oven to 175 degrees C. Lightly grease your cake tin.
Whisk together soy milk and vinegar in a large bowl, set aside to curdle.
Add sugar, oil, vanilla and other extracts. Beat well.
Sift in flour, cocoa powder and salt. Mix until well combined.
Pour into cake tin and bake for about 25 minutes or until toothpick comes out clean.
Allow to cool completely.

When cake has cooled, take a long sharp knife and cut the cake in half horizontally, creating two layers of chocolate cake.
Put apricot jam in a small pan, stir in lemon juice and heat gently till soft. If your jam has large fruit pieces and you'd rather not have them between your layers, push jam through a sieve. Otherwise, just spread jam generously on the bottom layer of the cake, replace top layer and spread that generously as well.
Melt the dark cooking chocolate gently over a bain marie and cover cake top and sides with chocolate.

This cake improves when it has a chance to sit overnight or even for a day or two, tightly wrapped in foil.