- TM 6
- TM 5
- TM 31
Ingredients
The BEST Chocolate Cake Recipe
CHOCOLATE CAKE
- 300 g plain flour
- 385 g sugar
- 75 g unsweetened cocoa powder
- 2 tsp baking powder
- 1 1/2 tsp bicarbonate of soda
- 1 tsp salt
- 1 tsp instant coffee granules
- 225 g Milk, can use buttermilk, almond or coconut milk
- 115 g vegetable oil
- 2 eggs, large
- 2 tsp vanilla extract
- 445 g Boiling water
CHOCOLATE ICING
- 200 g Butter, softened
- 90 g cocoa powder
- 700 g icing sugar
- 115 g Milk
- 1/2 tsp vanilla extract
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 180 degrees C.
Prepare two 9-inch cake pans or one large cake tin, by spraying with baking spray or buttering and lightly flouring. I also line the bottom of my tin with baking paper.
Add flour, sugar, cocoa powder, baking powder, baking soda, salt and instant coffee granules to Thermomix Bowl.
Mix on speed 5 for 10 seconds or until well combined.
Add milk, vegetable oil, eggs, and vanilla and boiling water to flour mixture.
Mix together on speed 6 for 10 seconds or until combined. You may need to scrape down the bowl and repeat.
Distribute cake batter evenly between the two prepared cake pans or one cake tin.
Bake for 30-35 minutes, for 2 cakes, or up to an hour for one large cake, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.
Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely
Add cocoa powder to Thermomix Bowl and blitz on speed 10 for 10 seconds.
Add the butter and mix together on speed 7 for 20 seconds or until nice and creamy.
Turn machine on to speed 5 and remove m/c.
Through m/c hole add sugar and milk to cocoa mixture by adding about a cup of icing sugar followed by about a tablespoon of milk. Mix until well combined.
Keep alternating until all sugar and milk have been added.Add vanilla extract and mix on speed 5 for 3 seconds.
If making one cake, cut it through the middle so you have 2 pieces - a top and bottom.
Spread some icing over the cooled cake and sandwich the top and bottom together.
Use remaining icing to spread over the top of the cake and down the sides.
You can also add a layer of raspberry jam (best to remove the seeds) in between the layers with the icing.
TO MAKE THE CHOCOLATE CAKE
CHOCOLATE ICING - this makes a huge batch
Tip
Thermomix Model
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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. -
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!
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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.
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