Cream the butter and sugar together for a couple of minutes until light and fluffy
Add the eggs one at a time, beating well after each addition
Add the flour, cocoa, baking powder and ground rice and beat well to combine
Add the milk and mix in
Line two 8 inch round baking pans
Divide the cake mixture between the two tins
Smooth out the top of the cakes with a spatula
Place in the oven and bake for 20 minutes
Remove the cakes from the oven and cake pans and allow to cool on a wire rack
Make the frosting by beating together the dairy free spread, cocoa powder, vanilla extract and icing sugar
Use the raspberry jam to sandwich the cakes together
Cover the top and sides of the cake with the chocolate frosting
Gently press the cigarillos into the side of the cake so they form a collar all the way round
Allow to set in the fridge for an hour
Decorate the top with the raspberries, strawberries and blueberries
Note
Rather than trying to explain how I made them I thought it best to check out the options for how these are made in this handy guide: http://thechocolateaddict.com/blog/2013/09/24/how-to-make-an-oh-so-elegant-chocolate-cigarette/
