Ingredients
dry ingredients
- 300 grams of plain flour
- 100 grams of rapadura
- 100 grams of coconut sugar
- 45 grams of cacao, or cocoa
- 1 teaspoon of salt
- 2 teaspoons of baking powder
- 1.5 teaspoons of baking soda
wet ingredients
- 230 grams of milk
- 120 grams of melted butter, *not boiling*
- 2 teaspoons of vanilla bean paste, *or essence*
- 2 eggs
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- 1 cup of boiling water
chocolate buttercream icing
- 270 grams of icing sugar
- 30 grams of cacao, or cocoa
- 150 grams of softened butter
- 1.5 Tablespoons of 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 170 degrees fan forced.
-Spray and line 2 cake tins.
-Place all dry ingredients into TM bowl speed 7 / 20 seconds.
-Add wet ingredients speed 5 / 20 seconds.
-Add the boiling water, carefully, mix till combined, then mix on speed 8 / 1 minute.
-Pour mixture evenly into the 2 prepared cake tins.
-Place tins in oven for 35-45 minutes. Or until an inserted knife comes out clean.
-Let cakes cool in tins for 5 minutes before turning out on to a wire rack.
-to make the icing, place all ingredients in TM bowl speed 8 / 20 seconds. Scrape bowl and repeat if necessary.
Tip
You can replace the rapadura and coconut sugars with white sugars. I just prefer using unrefined sugars.
This recipe makes 2 cakes that you can sandwich together with the icing 
Thermomix Model
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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.
Comments
Very delicious and a very easy recipe. Cooked to perfection in 35 mins. Sandwiched together with icing but might freeze one cake next time. Thank you.