How to make
Sift the flour along with the baking powder into a bowl. Add sugar and vanilla sugar. Stir well to combine the dry ingredients.
Add the water and oil, and again mix well until all the ingredients are completely mixed.
Then add the blueberry jam and, if desired, chocolate balls. Mix everything carefully, so that you don't crush the blueberries.
Set aside for 5-10 minutes, then pour the mixture into a cake tin that has been greased and sprinkled with a little flour to prevent the chocolate sponge cake from sticking.
Place in a preheated oven with at fan at 360°F (180°C) for 35 minutes.
Check if the cake is ready (easiest with a toothpick) and if nothing sticks to the toothpick, remove it.
After it has cooled, pour the chocolate over it, melted in a water bath. Decorate the chocolate sponge cake with more chocolate balls.
Leave it to cool completely to experience the amazing taste of vegan blueberry and chocolate sponge cake.
