Easy peasy chocolate cake. Photo: Danielle Colley
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Ingredients Brought to you by 
For cake
- 250g Western Star unsalted butter, room temperature
- 2 cups caster sugar
- 4 eggs, room temperature
- 1 cup milk
- 2 ½ cups plain flour
- 5 teaspoon baking powder
- 6 tablespoons cocoa powder
- 1 teaspoon vanilla paste
For icing
- 1 cup icing sugar
- 125g cream cheese, cold
- 100g Western Star unsalted Butter, room temperature
- 4 tablespoons cocoa powder
- 1 punnet strawberries, washed and chopped to serve
Method
Preheat your oven to 180ºC. Grease and line a 25cm diameter cake tin.
Place your butter, eggs, sugar and milk in a bowl and mix together with your beaters. Add your flour, cocoa, baking powder and vanilla and mix for a further 8-10 minutes until all combined and creamy.
Pour into the tin and bake for 45-60 minutes until a skewer comes out clean.
Leave to cool in the tin for about 10 minutes before taking out and cooling it on a rack.
Don’t attempt to ice it until it is completely cool.
Using beaters, mix your icing sugar, cocoa and butter together with 3 tablespoons of water. Add your cream cheese in one go and continue beating for 6-7 minutes until light and creamy.
Spread over your cake and top with strawberries.
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