Dessert

LANCEWOOD® MINI STRAWBERRY CHOCOLATE CAKES

4

Serves / Makes

Cooking Time:

< 30 min

Cooking Style:

Oven

Ingredients


Cakes:
500 ml cake flour
500 ml sugar
125 ml cocoa powder, sifted
10 ml baking powder
5 ml bicarbonate of soda
2.5 ml salt
250 ml oil
200 g LANCEWOOD® Double Cream Plain Yoghurt
3 eggs
250 ml hot water

Strawberry frosting:
125 ml butter, soft
230 g LANCEWOOD® Medium Fat Plain Cream Cheese
500 ml icing sugar, or more depending on desired consistency
125ml strawberries, pureéd
5 ml vanilla essence

To serve:
Fresh strawberries

Method


Cakes:
Preheat the oven to 180°C. Combine the cake flour, sugar, cocoa, baking powder, bicarbonate of soda and salt in a mixing bowl and whisk until well combined. Add the oil, LANCEWOOD® Double Cream Plain Yoghurt, eggs and hot water and mix well. Pour the batter into a sheet pan or baking tray. Bake for 15 – 20 minutes. Remove from oven and allow to cool completely before cutting. Use a round cookie cutter to cut out 3 circles of cake.

Strawberry Frosting:
Place the butter, LANCEWOOD® Medium Fat Plain Cream Cheese, icing sugar, strawberry pureé and vanilla essence in a mixing bowl and use an electric beater to whisk until light and fluffy. Add more icing sugar if necessary.

To serve:
Place the first circle of cake on a plate and add a little strawberry frosting, add another piece of cake and repeat the process. Finish off with a layer of frosting and top with fresh strawberries.

Double Cream  Plain Yoghurt Bulk

Double Cream Plain Yoghurt Bulk

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Medium Fat Plain Cream Cheese

Medium Fat Plain Cream Cheese

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Double Cream Plain Yoghurt

Double Cream Plain Yoghurt

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Low Fat Strawberry Yoghurt

Low Fat Strawberry Yoghurt

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Low Fat Strawberry Yoghurt

Low Fat Strawberry Yoghurt

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Medium Fat Cream Cheese FSI

Medium Fat Cream Cheese FSI

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