Ingredients
Cake
- 8 eggs, (I prefer free range)
- 375 grams coconut oil, (You could use lard)
- 100 grams Coconut Flour
- 50 grams raw cacao powder
- 250 grams Raw Honey, (I find this just enough. You could increase or reduce the amount, according to your taste)
- 2 teaspoons Bi-carb soda
- 2 teaspoons Vanilla Bean Paste, (Or 2 tbspn vanilla powder or 2 tspn vanilla extract)
Frosting
- 200 grams Virgin coconut oil
- 200 grams ripe, cold avocado
- 3 tablespoons raw cacao powder
- 100 grams Raw Honey
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Pre-heat oven to 180 deg. I find with my oven, that 160-170 deg is plenty & I bake the cake for an extra few minutes, to ensure it doesnt dry out or burn.
Grease or line your cake tin. I use the Thermomix pre-cut parchment paper & I grease the sides of the tin. This recipe makes a massive 33x23cm (12″x9&Prime
slice. If you want to make a 22cm (8.5&Prime round tin use about 2/3 and if you want to make a 18cm (7&Prime round tin use 1/2.
https://www.thermomix.com.au/shop/kitchenware/pack-of-20cm-23cm-round-pre-cut-parchment-paper/
Cake:
Melt the coconut oil a little - 1 min, 50 deg, sp 2
Crack eggs into a separate small bowl, one at a time, to ensure they're good eggs before adding to the coconut oil
Add remaining ingredients & mix - 10 sec, sp 7. Scrape sides of bowl & repeat
Pour the cake mix into your pre-prepared tin & bake for 35-40 min, no fan. Do the usual skewer test - poke the cake in the middle & if the skewer comes out clean, the cake is ready. Otherwise, give it an extra 5 min try again.
Cool the cake at room temperature, or refrigerate for a speedier process
Wash & dry the bowl
Frosting:
Add all ingredients into the bowl - mix 20 sec, sp 4
Scrape sides & mix again 20 sec, sp 6
Spread the frosting over the completely cooled cake & refrigerate.
Directly from the Kehoe's Kitchen web site - 'When serving, remove from fridge about 30-45 minutes before to allow butter in sponge to soften.'
I had the cake you see in the image sitting out on a cool day, for about and hour and a half before serving. The textures were perfect. Easy & clean to slice up.
Tip
***** EDITED: Makes about 18 regular slices. It's a BIG cake *****
I made a double batch of the cake & the frosting, as I needed to make a layered cake. It served aout 16 children and 16 adults & we still have 1/4 of the cake left. It's in the freezer for healthy, nut-free lunch box treats or that unexpected visitor (or just a healthy chocolate craving).
I also made cupcakes using the same recipe. It made 20 regular size cupcakes.
This recipe is a Thermomix adaptation of the Kehoe's Kitchen 'Best Ever Chocolate Mud Cake'. Enjoy! I'd love to hear what you think.
Thermomix Model
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Recipe is created forTM 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!
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.
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