You will need:
- a box of unsweetened Baker's chocolate squares
- some granulated sugar
- Silk soy creamer
- a tablespoon or two vegan margarine
- icing sugar
So. Bring about a cup of creamer to a boil. One's it's bubbly, reduce the heat and stir in a few tablespoons granulated sugar (i used raw cane sugar) as well as the margarine. Break up all the chocolate squares and stir them into the creamer. Remove from the heat and allow to cool for a while, until it's starting to approach room temperature. Start slowly blending in icing sugar until it reaches a spreadable consistency. Slather onto a cooled cake!
this will easily ice a double-layer cake with goo to spare. Pair it with a dark-chocolate-raspberry cake and top with fresh raspberries, and your mind will shut down, I promise.