Ingredients
- 250 grms of Butter Milk
- 125 grms of Olive Oil
- 200 grms of Dark chocolate
- 250 gramsof Hot water
- 10 gramsof Instant coffee
- 170 gramsof Self raising flour
- 170 gramsof Plain flour
- 160 gramsof Raw sugar
- 40 gramsof Cocoa
- 2 eggs
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place chocolate, sugar and oil in thermomix for 2minutes on 50 degrees at speed 3
Add remaining ingredients and mix on speed 3-4 till combined, trying not to airate mixture too much.
Bake at 180 degrees for 50-60 minutes
Tip
Cut a piece of grease proof paper to the size of the tin and place on top while baking. This will stop the cake from drying out and cracking. Also place an ovenproof dish of water in while baking to keep moist.
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
To stop the cake from cracking it is best to bake it on a low temp, around 150C in a FF oven for a longer time. The cake cracks on top due to the outside cooking before the inside, then the batter expands and the only place for it to go is out the top
This cake didnt really work out for me. It ended up really heavy and hardly risen - perhaps that's how it's meant to be, but I wont be making it again
This is just gorgeous - not too rich, but so yummy - I made two on the weekend! I used a springform cake tin and mixed it all together for 30 seconds on 4, scraped down the sides and mixed for another 5 sec on 5. Was great served with the EDC Ganache as icing, whipped cream and fresh strawberries! And it was so easy to make too! I didn't find the baking paper on top worked to stop the cracking though...
This is just gorgeous - not too rich, but so yummy - I made two on the weekend! I used a springform cake tin and mixed it all together for 30 seconds on 4, scraped down the sides and mixed for another 5 sec on 5. Was great served with the EDC Ganache as icing, whipped cream and fresh strawberries! And it was so easy to make too! I didn't find the baking paper on top worked to stop the cracking though...