Chocolate cakeWith Cream Cheese icing
- 200 g sugar
- 2 eggs
- 125 g melted Emborg Butter
- 150 g flour
- 1 tsp baking powder
- 3 tbsp cocoa
- 100 ml Emborg Full Cream Milk
- 400 g Emborg Cream Cheese
- 2 tbsp apple juice
- 150 g icing sugar
- 100 ml chopped peanuts
Beat the sugar and egg until foamy, then add the butter.
Mix in the rest of the ingredients.
Line an approximately 18x22 cm mould with baking paper.
Pour batter into the mould.
Bake in the oven at 180 °C on convection setting for about 40 minutes.
Beat cream cheese, apple juice, and icing sugar thoroughly.
Spread frosting on the cooled cake and sprinkle with peanuts.