Ingredients
20 portion(s)
White mixture
- 300 grams soft butter
- 400 grams sugar
- 500 grams Self Raising Flour
- 4 large eggs
- 165 grams Milk
- 2 teaspoons vanilla essence
Black mixture
- 20 grams cocoa
- 30 grams icing sugar
- 1/8 teaspoon baking soda
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6
1h 5min
Preparation 5minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created for
TM 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.
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9Afternoon tea Brunch Snack Supper Alcohol-free Nut free Autumn Carnival Christmas Easter Father's Day Grandparent's Day Mother's Day New Year’s Eve Spring Summer Valentine’s Day Winter Baking BBQ Birthday Children birthday Everyday Gift Holiday Kids in the kitchen Party Picnic Easy Quick Cake Dessert
Recipe's preparation
1. Preheat oven to 180 degrees and spray a bundt tin with cooking spray
2. Add all the white mixture ingredients into the bowl: soft butter (300g), sugar (400g), self raising flour (500g), eggs (4), milk (165g), vanilla essence (2 tsp). Mix for 30 seconds/speed 5.
3. Scrape down sides and mix again for 1 minute/speed5 or until well mixed.
4. Transfer 2/3 of the white mixture into the bunt tin.
5. With remaining white mixture still in your Thermomix add all black mixture ingredients: cocoa (20g), icing sugar (30g), baking soda (1/8 tsp). Mix for 15 seconds/speed 5.
6. Scrape down sides and mix again for 5 seconds/speed 5.
7. Pour the black mixture on top of the white mixture in the bunt tin. Use a knife to swirl through the mixture to create the marble effect.
8. Bake in the oven for 50-60 minutes or until a skewer comes out clean.
9. Dust with icing sugar for decoration (optional) and serve.
White Mixture
Black Mixture
Accessories you need
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Spatula TM5/TM6
buy now
Tip
You can mill your own icing sugar for the black mixture before starting if you dont have any.
You can also dust with icing sugar or spread the cake with chocolate icing once cooled.
Store in an airtight container to keep it moist.
It freezes well.
If you try this recipe, I would very much appreciate your feedback by leaving a comment and rating.
Come visit me on facebook at 'Fayi Cookbooks' for more recipes
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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
Add a commentI made this using a silicon cake ring. I forgot to...
I made this using a silicon cake ring. I forgot to swirl the chocolate but in any case, the cake was thoroughly enjoyed and I will definitely make it again. Also, I only had icing mixture not icing sugar so I used it. I also used raw sugar for the main cake which I blitzed prior to adding the rest of the white ingredients.