Tea / Dessert

LANCEWOOD® CHOCOLATE CAKE WITH CHOCOLATE CREAM CHEESE ICING

1

Serves / Makes

Cooking Time

< 30 min

Cooking Style

Oven

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 eggs

330 ml canola oil

10 ml vinegar

5 ml vanilla essence

 

Icing:

1 x 230 g LANCEWOOD Medium Fat Plain Cream Cheese, at room temperature

200 g softened butter

125 ml cocoa powder

15 ml vanilla essence

2 x 250 ml icing sugar

15 – 30 ml milk

 

To finish:

Chocolate covered peanuts or shortbread

Method

Cake:

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 two greased cake pans. Bake in a preheated oven at 180°C 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.

 

Makes 1 cake

Medium Fat Plain Cream Cheese

Medium Fat Plain Cream Cheese

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Cultured Cream FSI

Cultured Cream FSI

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Medium Fat Cream Cheese FSI

Medium Fat Cream Cheese FSI

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Cultured Cream

Cultured Cream

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