Working time: approx. 30 min. / Difficulty level: normal
Mix sugar, cocoa powder, flour, baking powder, baking soda and salt. Stir sunflower oil, vinegar and soy milk and stir in the flour mixture. Pour into a greased springform pan and bake at 180 ° C for about 45 minutes. Allow to cool and cut in half.
Melt the chocolate in a water bath and stir in the soy cream. Let cool down. Spread half of the chocolate cream on the bottom, cover with raspberries (12 left for decoration). Put the upper soil on top and spread with the remaining cream. Decorate with the raspberries.