Lancewood
Lancewood
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Lancewood Chocolate Cake With Chocolate Cream Cheese Icing
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Lancewood Chocolate Cake with Chocolate Cream Cheese Icing

Ingredients

Cake:

625 ml cake flour
375 ml castor sugar
10 ml bicarbonate of soda
60 ml cocoa powder
5 ml salt
250 g LANCEWOOD® Cultured Cream , at room temperature
2 extra large egg(s)
330 ml canola oil
10 ml vinegar
5 ml vanilla essence

Icing:

230 g LANCEWOOD® Medium Fat Plain Cream Cheese , at room temperature
200 g butter , soft
125 ml cocoa powder
15 ml vanilla essence
500 ml icing sugar
15 ml milk

To finish:

chocolate covered peanuts  or shortbread

Method

Cake:

Preheat oven at 180°C. Grease two cake pans.

Sift the dry ingredients together. Do this twice.

Beat the cultured cream, eggs, oil, vinegar and vanilla essence together. Add to the dry ingredients and mix until just combined.

Pour into prepared cake pans. Bake for 20 – 25 minutes or until a skewer inserted comes out clean.

Leave to cool slightly and then turn out onto a cooling rack to cool completely.

Icing:
Beat the cream cheese, butter, cocoa powder, vanilla essence and icing sugar together. Add a little milk until the mixture becomes soft and spreadable.

To finish:
Sandwich the two cakes together with some of the icing. Spread the remaining icing on top and around the cake.

Top with chocolate covered peanuts or shortbread.

 

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