Baking - sweet

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Preparation time
1h 0min
Total time
1h 40min
Portion
8 slice(s)
Level
easy
  • TM 6
  • TM 5
  • TM 31
published: 2020/07/23
changed: 2020/07/23
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Ingredients

Chocolate Cake

  • 210 g plain flour
  • 400 g sugar, white or raw
  • 75 g cocoa powder, or cacao powder
  • 1 tsp baking powder
  • 2 tsp bicarbonate of soda
  • 240 g buttermilk, or milk. Add in 1 tsp ACV if using plain milk
  • 1 tsp apple cider vinegar, ONLY if using plain milk
  • 220 g oil, light olive, avocado, vegetable, sunfllower, rice bran
  • 2 eggs, large
  • 1 tsp vanilla extract
  • 200 g coffee, brewed

Chocolate Buttercream Frosting

  • 180 g chocolate, dark, white, milk or caramilk
  • 220 g Butter
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 160 g icing sugar
  • 1 tbsp instant coffee granules
  • 1 tbsp water
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Recipe's preparation

    Chocolate Cake
  1. Preheat oven to 180C. Butter and line with baking paper 2 x 23cm cake tins or line 12 large muffin tins with cases.
  2. Add dry ingredients (flour, sugar, cocoa/cacao, baking soda and bicarb soda) to mixing bowl and combine 10secs/speed 5. Transfer to another bowl and set aside.
  3. Add all wet ingredients except for coffee (milk, oil, eggs and vanilla) and combine 10secs/speed 5.
  4. With blades running on speed 4, tip the dry ingredients into the wet ingredients through the hole in the mixing bowl lid.

    Once all dry ingredients have been added, stop the blades and scrape down the sides.
  5. Once again, with blades running on speed 4, pour brewed coffee through hole in mixing bowl lid until just combined.
  6. Pour 1/2 mixture into prepared each of the prepared round tins.

    If making muffin size cakes, only fill 1/2 way.
  7. Bake cakes in middle of oven for 35-40 minutes or until skewer poked into middle of cake comes out clean.

    Bake muffins for 20 minutes or until skewer poked into middle of cake comes out clean.
  8. Remove from oven and allow to cool for 30minutes, before removing from tins and cooling completely on wire racks. Cakes must be completely cooled before adding frosting.
    9. Chocolate Buttercream Frosting
  9. Mix instant coffee and water together in a small bowl and set aside.
  10. Add chocolate to mixing bowl and melt, 8-10minutes/40C/speed 1 or until completely melted. Transfer to bowl and set aside.
  11. Add butter to mixing bowl and whip 10seconds/speed 6.
  12. Add in butterfly whisk and whip butter 1 minute/speed 3. Scrape down sides of mixing bowl and whip for a further 1 minute/speed 3.
  13. Add in egg yolk, vanilla and sugar and whip 30 seconds/speed 3.
  14. With blades running on speed 2, pour chocolate and coffee/water mixture through hole in mixing bowl lid and mix just until combined.

    If mixture becomes sloppy, place mixing bowl into fridge for 1 hour to cool butter and chocolate. Then whip again 30seconds/speed 3.
  15. Cake:
    Place one cake, flat side up on a flat plate or cake pedastal. With a knife or offset spatula, spread a thin layer of frosting on top. Place the second cake on top, flat side up and spread the remainder of frosting on the top and sides of cake.


    Muffins:
    Spread frosting onto muffins with an offset spatula or alternatively, add frosting to a piping bag and pipe on to each cake.

    Keep cake at room temperature.

Tip

This recipe is from Ina Garten at Barefoot Contessa. I take no credit for this recipe. Please see original recipe and all of Ina's other amazing recipes at https://barefootcontessa.com/recipes/beattys-chocolate-cake

Thermomix Model

  • Appliance TM 6 image
    Recipe is created for
    TM 6
    For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • Appliance TM 5 image
    Recipe is created for
    TM 5
    If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
    For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
  • Appliance TM 31 image
    Recipe is created for
    TM 31

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Recipe's categories:
Birthday Party Dessert USA

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Beatty's Chocolate Cake by Ina Garten
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