Ingredients
Cake Batter
- 200 g dark chocolate
- 250 g Butter
- 430 g caster sugar
- 250 g hot water
- 150 g Self Raising Flour
- 150 g plain flour
- 20 g cocoa powder
- 2 --- eggs
Chocolate Ganache
- 300 g thickened cream
- 600 g dark chocolate
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Describe the preparation steps of your recipe
Preheat oven to 140 degrees and grease and line a 20cm round cake tin
Break chocolate into small pieces and add to bowl, mill 5secs/sp 10
Add butter to chocolate and melt 5mins/50 deg/sp 3
Add sugar and hot water to butter and chocolate 3mins/50 deg/sp 3 to dissolve sugar
Add both flours and cocoa to bowl and mix 5secs/sp 3
Add eggs and mix 20secs/sp 5
Scrape down sides of bowl and repeat 20secs/ sp 5
Pour into a greased and lined 20cm round cake tin, then cover the top of the batter with a 20cm circle of baking paper (this is important as it stops the top of the cake from drying out on the inside).
Bake at 140 degrees for 2 1/2 hours. Check with a skewer after 2 hours and keep checking every 10 minutes after that until the skewer comes out clean.
Leave to completely cool in tin before turning out onto a cake board
Break chocolate into pieces into a bowl and add cream. Pop into microwave and microwave in 1 minute bursts until cream and chocolate combine into a smooth, runny chocolate sauce.
I prefare using the microwave as you need to go careful when heating cream, dont over heat as you can burn it and the chocolate will taste bitter.
Once combined, leave to cool then pop in the fridge until set. It will set solid.
Once set, pop into microwave again, in 30 second bursts this time and mix with a spoon until ganache is of butter consistency.
The ganache is now ready to pipe onto cold chocolate cake.
Cake Batter
Chocolate Ganache
Tip
For cupcakes bake for 45 minutes - makes 20 muffin sized cupcakes
If you wanted to you can pop the cold cake onto a wire rack with plenty of baking paper under it and pour the ganache straight onto the cake once microwaved and combined in the first step of the ganache.This makes it a thin, shiny ganache.
To make your own white chocolate decorations just melt a small amount of white chocolate and pipe some random designs onto baking paper and leave to set in the fridge.
once set, gently peel off the baking paper and place onto 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
this is now my go to chocolate cake recipe for birthdays and everyone keeps requesting it thank you
Cake was very dense and heavy, more like the texture of a brownie rather than a mud cake.
Made this for my sons birthday tonight and it was enjoyed by everyone
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