Ingredients
Women's Weekly quick mix chocolate cake
- 270 g brown sugar
- 185 g Milk
- 125 g Butter, cubed
- 50 g cocoa powder
- 1/4 tsp bicarbonate of soda
- 150 g self-raising flour
- 2 tbsp plain flour
- 3 eggs
- 195 g icing sugar
- 1 tbsp cocoa powder
- 20 g Butter
- 2 tbsp Boiling water
Accessories you need
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 160°C. Brush a deep, square, 19cm (base measurement) cake pan with melted butter to lightly grease. Line the base and sides of the pan with non-stick baking paper.
Place the sugar, milk and butter into TM bowl. Use a sieve to sift the cocoa powder and bicarbonate of soda over the mixture. "Closed lid" 2 minutes 30 seconds, 80°C, speed 2 or until mixture is smooth but not boiling.
Insert butterfly whisk.
Add remaining flours. 10 seconds, speed 3. Scrape down sides.
Add the eggs, 10 seconds speed 3. or until well combined.
Pour the mixture into the prepared cake pan and gently tap the pan on a bench to release any large air bubbles. Bake in preheated oven for 55 minutes or until a skewer inserted in the centre of the cake comes out clean. Set aside for 2 minutes before turning onto a wire rack. Set aside for 1 3/4 hours or until completely cool.
Clean TM bowl and insert butterfly whisk.
Add the icing sugar, cocoa powder, butter and water, 20 seconds, speed 4 or until smooth.
Use the back of a spoon or palette knife to spread the icing evenly over the top of the cooled cake. Set aside for about 50 minutes or until the icing is firm.
Tip
Butter & boiling water in icing may vary a tad.
If baking in 2 round pans to make one cake, double icing recipe and adjust mixing times accordingly.
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!
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
This recipe turned out fantastic. I didn't make the icng as I had whipped cream in the fridge to use. Next time I'll make the icing. The consistency is like a batter. This will definitely be my goto for chocolate cake. Enjoy, you won't be disappointed..
Please try, not sure how I've accidentally rated it 3 stars but this recipe is fail proof and delicious. Traditional choc cake.
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