Ingredients
Batter
- 200 grams Butter, chopped
- 200 grams White Cooking Chocolate
- 200 grams brown sugar
- 180 grams hot water
- 1 tablespoon golden syrup
- 2 teaspoons vanilla essence
- 2 eggs
- 150 grams Self Raising Flour
- 150 grams plain flour
Icing
- 500 grams icing sugar
- 150 grams Butter, Softened
- 40 grams Milk
- 2 tablespoons Caramel, (tinned caramel, or caramel sauce etc)
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I'm cooking this todayRecipe's preparation
- Preheat oven to 180 ir 160 fan forced
Greese and line a 22cm round or sqaure pan - any pan that you desire! Set aside.
Place butter, chocolate, sugar, water, golden syrup and vanilla in bowl and melt for 4 minutes, 70 degrees, speed 2.
Scrape down sides and melt for a further 1 minute, 70 degrees, speed 2 if needed.
Add eggs one at a time whilst motor is running as speed 3. Mix for a total of 30 seconds.
Add flours and mix on reverse
"Counter-clockwise operation" for 20 seconds, speed 3.
Scrape down sides of bowl and mix on reverse"Counter-clockwise operation" for 10 seconds, speed 3.
Pour batter into prepaired tin and bake in preheated oven for 60-70 minutes - or until a knife comes out clean. Mud cakes traditionally take longer to cook at a lower temp, so continue to cook in 10 min intervals until completly cooked.
Leave sit in tin for 15 minutes then turn out onto a wire rack to cool completly before icing. - Add icing sugar, softened butter and 40 grams of milk into bowl.
Mix for 30 seconds on speed 4.
Add caramel flavour (works best with canned caramel, but any caramel - even home made caramel sauce will work well).
Mix for a further 30 second on speed 4 until icing chnages to a lighter colour. You may need to add a dash more milk if icing is too thick.
Spead over completly cooled cake and decorate with cream, or have as is!
Batter
Icing
Tip
The image supplied is of a double batch cake. This will give you an idea as to how big the cakes getr. A double batch would feed rougly 20-30 people and a single batch would feed 12-20 people depending on the serving sizes.
The cake recipe has been adapted from a Taste.com recipe. The icing recipe is an origional. I hope you enjoy!
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
Thanks for this post.
Double spacing made it so easy to follow.
Wonderful picture.
I've swapped to dark choc and Carmel cream icing. Cake is in the oven and smells delicious.
Lee-Myree: yes but I used milk & dark chocolate instead of white. Made 24 and turned out okay
Cupcakes!
Slight alteration to the recipe, used milk & dark chocolate instead of white. Recipe made 24 cupcakes. I think I may have slightly overcooked but they turned out fine. Pictured here with Ermine frosting for Easter.
Hi has anyone make this into cupcakes?
Fabulous taste and sooo easy to make. I made a triple batch and stacked it. Iced with cream cheese icing between the layers then got some "Top and Fill" mixed with a little cream and drizzled it over the sides. Lots of positive comments. Tasted divine. Thanks for the recipe
Loved loved this cake. Added some icing to the middle and chopped caramrllo chocolate on top
This was yummy!
Thank you from Thermomishes
Omg best cake ever , made this for my sons 1st birthday , was such a hit !! Mad a double batch and it was perfect , so dense just delicious thanks for sharing this perfect cake recipe 😀
browneyedgirl: Thank you - Might increase the cooking time on the instructions as it seems to be a common issue.
eggy: OMG! That cakes looks amazing!!!! I find my cooking time also depends on what size of tin i'm using. The smaller the diameter/ taller the cake, the longer the cooking time... Glad you liked it.
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