Preparation time
10min
Total time
50min
Portion
24
piece(s)
Level
easy
Ingredients
Decadent Chocolate Cake
- 150 grams Dark Chocolate Melts, Broken into pieces
- 200 grams caster sugar
- 270 grams plain flour
- 60 grams cocoa powder
- 1 & 1/2 level teaspoons baking powder
- 1 & 1/2 level teaspoons bicarbonate of soda
- 1 level teaspoons salt, fine
- 2 eggs
- 250 grams Milk or Buttermilk
- 110 grams vegetable oil
- 2 level teaspoons vanilla extract
- 1 cup boiling water
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Preheat oven to 160c and grease and line a 25cm x 25cm cake tin or line muffin trays (Makes 24 cupcakes)
- Add 150g dark chocolate broken into pieces to the mixing bowl & grate for 8 sec/speed 10
- Melt chocolate 2 min/50°C/speed 2 or until melted.
- Add to the mixing bowl 200g caster sugar 270g plain flour 60g cocoa 1 & 1/2 teaspoons baking powder 1 & 1/2 teaspoons bicarb soda 1 teaspoon salt, 2 large eggs, 250g milk, 1/2 cup vegetable oil, 2 teaspoons vanilla extract 15 sec/speed 4 scrape mixing bowl down and loosen the mixture on the bottom of the bowl. Repeat 15 sec/speed 4.
- Add 1 cup boiling water and mix for 10 sec/speed 4 the mixture may need a stir with your spatula. This mixture will be runny but don't worry it's meant to be! Then pour into prepared tin or muffin tins and bake for 40mins (large cake) or 20-25 mins for muffins depending on your oven and a skewer comes out with a little mixture still sticking to it and will roll into a ball in your fingers.
- For an extra dense cake once slightly cooled put your cake into the fridge to cool completely then ice with your favourite ganache or icing. Enjoy!
Thermomix Model
-
Recipe is created forTM 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.
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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Comments
Now That's a Chocolate Cake!
This was my husband's comment after his first mouthful of this delicious chocolate cake.
Both texture and taste are amazing.
I used less sugar and because I wanted to use up some left over Easter eggs, I used 100g dark chocolate and 50g Easter egg choc. My 20cm round cake tin produced a high cake, perfectly cooked after 55mins. I would think a 22cm tin would still be suitable as well.
I topped it with a simple ganache (100g dark choc in Thermie Sp 8-10 secs then add 80mL cream and heat for 2mins 50° on Sp3).
Do yourself a favour! 😋
Delicious.
So happy you liked them!
These were so yummy. They came out of the oven so soft and fluffy.... it felt like you were biting in to a cloud. The recipe made 24 perfect sized cupcakes. Added to the repeat list!
so glad you liked it! 😍Absolutely delicious
dimityanne: Thanks Dimity! Glad you enjoyed it! x
Absolutely delicious! Super moist and the texture is flawless 🤤
Thanks for this. Very similar to a recipe I have been too slack to convert
Lovely recipe, learned it from my grandmother and asked a girl to make it one day.
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