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Lancewood Mini Strawberry Chocolate Cakes
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Lancewood 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 3.

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.

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