Mini Strawberry Chocolate Cakes
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 egg(s)
250 ml hot water
Strawberry icing:
125 ml butter, soft
230 g LANCEWOOD® Medium Fat Plain Cream Cheese
500 ml icing sugar or more
depending on desired consistency
125 ml strawberries
pureéd
5 ml vanilla essence
To serve:
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, 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. Continue cutting circles, in sets of
Strawberry icing:
Place the butter, cream cheese, icing sugar, strawberry puree 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 icing, add another piece of cake and repeat the process.
- Finish off with a layer of icing and top with fresh strawberries.
Made With This Product(s)
