Ingredients
Cake
- 120 grams Butter
- 250 grams Dark or Milk Chocolate
- 170 grams Milk
- 100 grams hot water
- 2 eggs
- 300 grams white sugar
- 350 grams Self Raising Flour
- 30 grams cocoa
Whipped Vanilla Buttercream
- 150 grams Butter
- 500 grams icing sugar
- 1 teaspoon Vanilla Esscence
- 40 grams Milk
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 180.
Weigh in butter and chocolate and melt for 5 minutes, 60 degrees, speed 1.
After 5 minutes, scrape down the sides of the bowl and melt for 1 minute, 60 degrees, speed 1.
While the chocolate is melting, line a large cake tin with baking paper (size and shape of your preference) or coat it well in butter.
Add all other wet ingredients (milk, hot water & eggs) and mix for 10 seconds, speed 4.
Add dry ingredients (sugar, flour & cocoa) and mix for 20 seconds, speed 4.
Scrape down sides of bowl and mix for a further 10 seconds on speed 5.
Check to make sure all ingredients are mixed well together. If not - mix for a further 10 seconds on speed 5.
Pour batter into pre-prepaired tin.
Bake in pre heated oven for 50 minutes or until a secure comes out clean.
Leave to until the cake is completly cooled (preferably overnight) before icing.
Place all icing sugar, butter, vanilla essence and milk into a clean bowl.
Mix on speed 5 until the icing starts to come together. While it is still mixing, listen to the blades. If they slow - the icing is too think. Add a dash more milk until the blades pick up speed again. Be very careful not to add too much milk.
Continue whipping for a total of 1 minute or until the icing is light and fluffy.
Ice completly cooled cake.
This qantity of icing will also be enough to place in the centre of the cake if you wish to cut the cake in half before icing.
VARIATION: Substitute the Vanilla with 20 grams of cocoa and a dash of chocolate essence if you have any to make whipped chocolate buttercream! (Pictured).
This cake also goes perfect with any type of gnash.
This cake makes a very firm cake so is perfect for decorating with fondant or similar decorations. It is great for stacked cakes as well.
If you need a larger cake, you can easily double the recipe - But only in the TM5. I've tried it in a TM31 and it just doesn't quite fit...
Making the batter
Whipped Vanilla (or chocolate) buttercream
Tip
Although this cake looks and feels very firm to the touch, it is a nice moist cake - but not as sickly as a mud cake.
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.
Comments
BEST CHOCOLATE FUDGEY CAKE RECIPE !!
I made this for my work colleagues and everyone loved the texture and taste. Not as dense as a mud cake and the flavour Was perfect and not sickly sweet at all. I used 1 x block of Lindt dark baking chocolate and made up the rest of the 250g with part of a Lindt milk baking chocolate block. I used the whipped vanilla buttercream icing as per the recipe and this was delicious and so quick and simple to make. It's now my go to buttercream recipe. I topped it with roughly chopped Lindt milk chocolate that was leftover.
Hi! This cake can be used in most cake tins depending on what I am making at the time. t goes very well in a standard 24cm (ish) cake tin, but I do also use a taller 18cm cake tin and it works just as well (just may need a little longer in the oven). Just don't use something too small as it makes quite a decent size. If unsure, just line the tin with baking paper, higher than the cake tin sides. Happy baking!!!
What Size cake tin do you use for this recipe??
This cake was so good, took a plate to work to share and it all went and I got requests to bring more. So yummy, again thanks for sharing
I'm glad you like it! It does have a monserous amount of sugar in it!!! Glad everyone liked it. It's fail safe and yum.
Making this cake for my sons birthday. Made one yesterday and it tasted lovely. I didn't add all the required amount of sugar I put in just less than half. Making another one today so it can layer the two together to make one monstrous cake. Thanks for sharing.