Ingredients
Ingredients
- 1/2 cup caster sugar
- 1/3 cup icing sugar
- (alternatively mill 70 g raw sugar + another 100 g raw sugar)
- 125 g butter - room temperature
- 2 eggs - room temperature
- 1 tsp vanilla essence
- 1/4 cup (75g) Chocolate topping
- 1 1/4 cups (175g) Self Raising Flour
- 1/2 cup (35g) cocoa
- 1 tsp Bi-carb soda
- 1 cup milk
Chocolate Butter Craem Icing
- 50 g dark chocolate (buttons or chopped)
- 25 g butter
- 1/4 cup icing sugar (or milled raw sugar)
- 2 tsp cream
Accessories you need
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Preheat oven to 180 deg or 170 deg fan forced.
2. Line an 18 cm round cake tin with baking paper. I usually make a base and a collar for the tin.
3. If using raw sugar, mill 70 grams of raw sugar 15 sec/ speed 9 then set aside and mill the remaining 100 grams raw sugar for 4 sec / speed 9.
4. Add sugars and butter roughly chooped to mixing bowl.
5. Mix 30 sec / speed 4. Scrape down sides of bowl with spatula and add butterfly. Mix further 30 sec / speed 4.
6. Add eggs and mix 10 sec / speed 4.
7. Add vanilla essence and chocolate topping and mix 10 sec / speed 4.
8. Add bi-carb soda, cocoa, half the flour and half the milk and mix 20 sec/ speed 4.
9. Add remaining flour and milk and mix 20 sec / speed 4, then scrape down sides and mix further 20 sec / speed 4.
10. Pour batter into prepared cake tin and bake for 45 minutes until a scewer comes out clean. Leave in tin to cool for at least 15 minutes before turning onto a wire rack to cool.
Describe the preparation steps of your recipe
1. Add butter, chocolate, icing sugar and cream to the mixing bowl and mix for 3 mins/50 deg C/ speed 3.
2. Scrape down sides and if mixture is not fully melted and smooth mix for 30 sec intervals/50 deg C/ speed 3 until melted and smooth (some types of chocolate take longer to melt)
3. When cake is cool spread the butter cream over cake.
You may also like to slice the cake horizontally through the centre and add butter cream to the middle. You will need to double the quantity of ingredients if doing this.
Alternatively you can add raspberry or blackberry jam to the centre layer.
Method
To make butter cream icing
Tip
You can substitute the chocolate topping for raspberry or blackberry jam.
Thermomix Model
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Recipe is created forTM 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.
Comments
This is the best chocolate cake ever and I have made a few!!
Kelly Fox
Made this for a birthday so will let you know what they thought
This is my go to choc cake for special occasions Always happy with the results
Best chocolate cake for sure soooo moist I wanna eat the whole thing!!!! I didnt make the icing either I just did a choc butter icing yummy!!!
YUMMO. Best chocolate cake I've made, Thx for sharing. I can't comment on the icing as I used my fave Donna Hay Buttercream. Everyone that had the cake loved it, thank you.
Cake turned out great though not fussed on the icing! Seems my choc seized and not enough to cover the whole cake. All in all easy enough to do though..
Made this yesterday. I forgot to add the coco powder and substatuted the chocolate topping for what was in the pantry, woollies Hard tops chocolate honeycomb flavoured coating. Really did not know how it would turn out but was amazing. So moist and yummy. Thanks for the recipe will be making again soon.
This is my family's favourite chocolate cake, it is not rich and dense like a mud cake but light, moist and fluffy and not too over-whelming
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