Ingredients
Batter
- 335 g SR flour
- 360 g Rapadura Sugar
- 60 g cocoa
- 3/4 teaspoon bicarb of soda
- 142 g Butter
- 1/4 litre water
- 1 teaspoon vanilla
- 3 eggs
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place all dry ingredients into the bowl mix 30 seconds speed 4, scraping down sides as necessary. Add softened butter, water and vanilla, mix 1-2 mins on speed 4 scrape down sides as necesssary. Add eggs mix 40 seconds on speed 5. Pour into 1 large greased and lined cake tin. Bake in moderate oven for up to 1 hr checking about 45 mins (depends on your oven).
Serve with chocolate ganache topping from EDC or Whipped cream and strawberries. When you insert the skewer its best if it comes out a little moist still not completely dry for a beautiful moist BIG chocolate cake.
Variation pour into 2 greased deep 22cm round cake tins. Bake for 35-40 mins This is for sandwhich style cake with whipped cream and jam in the middle
Variation Pour into 10-12 big muffin cases and cook about 15 mins in muffin tin
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
Looks good, dark and moist.
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