Ingredients
Giant Chocolate Cake
Cake
- 2 cups sugar
- 4 eggs
- 1 cup plain sweeten yoghurt
- 3/4 cup cocoa
- 200 grams Butter, softened or melted
- 2 level teaspoons baking soda
- 1.5 level teaspoons vanilla essence
- 3 cups self-raising flour, GF try Edmonds GF SR Flour
- 1 cup strong black coffee, 2 tsp in a cup of boiling water
Chocolate Butter Icing
- 200 grams Butter, softened
- 520 grams icing sugar
- 1 level tsp vanilla essence
- 4 level tbsp hot water
- 50 grams cacao powder, raw, or cocoa
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Pre-heat over to 160°C.
- Prepare large cake tin (roasting dish - I line mine with baking paper) or patty cake pan (will make 3 dozen patty cakes).
- Put all ingredients in bowl in the order given.
- Mix for 30 seconds on speed 4.
- Scrape sides of bowl, mix for a further 10 seconds on speed 4. The ingredients should be 'just combined' - do not over mix.
- Pour into large cake tin or patty cake pan.
- Bake for 1 hour on 160°C (non-fan forced) or 45 minutes fan-forced. Test with knife - if the knife comes out clean, cake is ready; if not bake a little longer).
- Ice with chocolate butter icing.
- Put all ingredients in clean bowl.
- Mix for 30 seconds on speed 5.
- Scrape sides and mix for a further 10 seconds if required. Ingredients should be well combined, giving a smooth butter icing.
Cake
Chocolate Butter Icing
Tip
This is a really quicky and easy recipe that gives you a HUGE lovely, rich, moist chocolate cake (or patty cakes). It is definitely my 'go to' for chocolate cake and has endless possibilities, ie bake 20 cm cake tins to make '4 layers'; use large muffin pans to bake 20 muffins.
I prefer to use cacao instead of cocoa when I bake. I typically use vanilla extract instead of essence in my cooking - Madagascan is my preference if I can find it on sale.
I am not the author of this recipe - it is one I came across by accident on FaceBook about 10 years ago. The post I saved was by 'Helen Amanda' so a thousand thank-yous to them.
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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