Name: Chocolate Cake with Chocolate Cream Cheese Icing
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: Cake:; 625ml cake flour; 375ml castor sugar; 10ml bicarbonate of soda; 60ml cocoa powder; 5ml salt; 250g LANCEWOOD® Cultured Cream , at room temperature; 2extra large egg(s); 330ml canola oil; 10ml vinegar; 5ml vanilla essence; Icing:; 230g LANCEWOOD® Medium Fat Plain Cream Cheese , at room temperature; 200g butter , soft; 125ml cocoa powder; 15ml vanilla essence; 500ml icing sugar; 15ml milk; To finish:; chocolate covered peanuts or shortbread

1 Serves/Makes

Cooking Time: < 30 min

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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Chocolate Cake with Chocolate Cream Cheese Icing