- TM 31
Ingredients
Cake Mix
- 250 g dark chocolate
- 250 g hard butter cut into cubes
- 35 g shot of expresso coffee, you could use a table spoon of instant coffee
- 200 g water
- 340 g plain flour
- 30 g cocoa
- 0.5 teaspoon Bi Carb Soda
- 490 g raw sugar
- 4 eggs ( large)
- 2 tablespoon extra virgin olive oil
- 1 teaspoon Vanilla Essence or Vanilla Paste
- 150 g buttermilk
- 1 teaspoon baking powder
Chocolate Ganache
- 300 g dark chocolate, I like to use a mix of milk & dark chocolate
- 100 g thickened cream
Accessories you need
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Varoma -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Check to make sure your silicone mould fit in the varoma with the tray & lids. ( I use individual moulds but you can use a 20 cm round silicone cake mould also)
Cover the Varoma lid with foil to ensure it catches the condensation
Place sugar in the bowl & blitz for 10 sec/speed 10Add the chocolate & butter (2 cm cubes) & again blitz for 20 ec/
"Closed lid" /speed 10Add coffee, and water to the TM bowl & mix 3 mins/37 degrees/speed 2
Add olive oil, vanilla, buttermilk, flour, cocoa, bi carb, & baking powder & mix 30 secs/
"Closed lid" / speed 4
Add the eggs & mix for 1 min/"Closed lid" /speed 3Scrap sides and then mix for another 30secs/
"Closed lid" /speed 4
Lightly spray moulds with olive oil & place into the varoma.Pour mixture into prepared moulds. (I use an icecream scoop to ensure equal amounts). Fill to just over half way. I had left over mix see TIPS
Add 500g of cold tap water to your bowl & set up your varoma.
Steam for 50 mins/varoma temp/speed 2.(the first time you make these steam in 20 min bursts as everyone has different shapes & sized moulds which can have different cook times check with a skewer)
Once cooked remove the varoma & set aside to coolAdd Chocolate ( 2 cm cubes) and blitz 10 sec/
"Closed lid" /speed 10Scrape down the sides & add the cream in cook for 2 mins/50 degrees/speed 3
Traditionally you would allow to cool before spreading over your cakes I like to drizzle warm ganache over mine it adds a fudgey texture to them plus it looks pretty
Cake Mix
Chocolate Ganache
Tip
I made 2 x 20 cm square baked cakes & 6 stars in the varoma with this recipe as is.
There was a lot of mix left over so you can halve if needed I greased & lined a 20 cm square cake tin & poured the remaining mix into it & baked for 1.5 hours on 150 degrees as an experiment.
If you have the time to cook in cycles defiantly steam them all as the oven baked is still soft & moist however the steamed ones are at least 100 times better.
When cooked through, remove cake from oven, add a slice of bread to the top and allow to cool in the pan.
When the cake has cooled to room temperature, remove the slice of bread & take it out of the pan. ( The slice of bread stops the top of the cake getting dry)
This recipe was inspired from Sarah71 best ever mudcake recipe & jo fro quirky cookings steamed chocolate mudcakes
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
Because this is a steamed cake, is it still quite firm for decorating for a birthday? Like with fondant?
How to adapt to TM5?
How do you put the alfoil on..... on the inside of the lid or on the outside?! I have made some butter cakes in the Veroma but the condensation nearly ruined them!
Hi can you use full cream milk instead of butter milk?
So easy and tasty. Next time I'll halve it though, it does make a lot.
I've just made this cake and it was the first time I've made one in the Varoma. It is beautiful! It made 2 full sized cakes so plenty for everyone (or half for the freezer in this case!). I followed the recipe exactly and it turned out perfectly