Ingredients
0 portion(s)
Rich Chocolate Cake
- 200 g dark chocolate, broken into pieces
- 180 g sugar, (we've used as little as 100g and it still works well)
- 180 g unsalted butter, cut into pieces (if you use salted just leave out the pinch of salt)
- 50 g flour, (any flour - see notes)
- 1 pinch of salt
- 3 eggs
- 150 g fresh or frozen raspberries
Recipe's preparation
- Preheat oven to 190°C.
- Place chocolate, butter and sugar into mixing bowl and melt for 5 min/60°C/speed 2. Don't be concerned if the sugar doesn't dissolve, just make sure the chocolate and butter have melted.
- Add flour, a pinch of salt and eggs and mix for 15 sec/speed 4.
- Pour into a lined 20cm round cake tin and bake for 20-30 minutes or until the edges have come away from the sides of the tin and a skewer tests almost clean.
- Garnish with raspberries before serving.
Rich Chocolate Cake
Accessories you need
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Spatula TM5/TM6
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Tip
This cake is best eaten cold as it almost sets when it is cooling to a fudgy interior and chewy sugary crust. Just lovely.
Dust with icing sugar or top with chocolate icing to serve. This cake is wonderful as a rich, decadent dessert cake.
Use any flour you like. Self raising flour for a lighter cake, plain flour for a denser cake, gluten free flour for people with allergies or spelt flour for the extra protein. Milled nuts or nut meal work just as well. We like hazelnuts and almonds. If you are going to mill your own do them first and set them aside. Use any sugar you like. We've used white sugar, rapadura sugar and coconut sugar in this recipe and all work well.
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.
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Comments
Add a commentYes! This cake was delicious!! I used 170g dark...
Yes! This cake was delicious!! I used 170g dark choc and 120g brown sugar. This will now be my signature chocolate cake. Thank you so much for the recipe!
So easy and delicious - used GF flour and 100g...
So easy and delicious - used GF flour and 100g sugar.
yum! used wholemeal spelt flour and didn't wait...
yum! used wholemeal spelt flour and didn't wait for it to cool down! thank you
Made this today for a colleague’s 40th birthday...
Made this today for a colleague’s 40th birthday lunch. Used wholemeal SR flour. Baked at 180c fan forced. Iced with choc ganache & topped with frozen mixed berries. Wow! It was a hit with everyone at the table. Thanks so much. This will be a go to recipe for me
Very rich and decadent. Fantastic texture. ...
Very rich and decadent. Fantastic texture.
I'll add less sugar next time, i put 100g in and it's quite sweet.
I used plain flour but then saw people's comment about SR flour so added about 1 tsp of baking powder to the batter and it came out with a perfectly flat top.
Was going to use for my son's birthday but a bit small but will definitely make again for a special occasion.
thanks for sharing the recipe!
The batter tastes lovely. I used hazelnuts and...
The batter tastes lovely. I used hazelnuts and 150g sugar.
Looking forward to trying it later.
It tasted nice. Very rich but with cream really good.
The batter tastes lovely. I used hazelnuts and...
The batter tastes lovely. I used hazelnuts and 150g sugar.
Looking forward to trying it later.
It tasted nice. Very rich but with cream really good.
The batter tastes lovely. I used hazelnuts and...
The batter tastes lovely. I used hazelnuts and 150g sugar.
Looking forward to trying it later.
It tasted nice. Very rich but with cream really good.
The batter tastes lovely. I used hazelnuts and...
The batter tastes lovely. I used hazelnuts and 150g sugar.
Looking forward to trying it later.
Yummy! Reduced the sugar, used SR Flour & used an...
Yummy! Reduced the sugar, used SR Flour & used an assortment of old chocolate that needed using up. Worked a treat. I was worried it hadn’t baked enough as it sunk when cooking, but once cool the texture was perfect.
I first made this cake with plain flour and it...
I first made this cake with plain flour and it looked very flat, so I made a second one with self raising flour and it was perfect. I then sandwiched the two together with ganache and covered the top with ganache and served with triple cream and berries. It was divine and even better the next day.
Awesome! Was a big hit with our dinner guests. I...
Awesome! Was a big hit with our dinner guests. I reduced the sugar to 120gms and that was perfect. Will certainly be making this again.
Chocolate cake with chocolate ganache for...
i normally suck at making cakes but OMG! This was so amazing. Truly decadent. If you don’t like sweet I wouldn’t do the ganache icing as the cake is it super sweet on its own.
cant believe I made a chocolate cake that tastes good!
Plus it was super quick, easy and didn’t require a million different ingredients.
Thank You for the recipe will definitely be using it again!
Very decadent and delicious. NB: 22 mins in oven.
Very decadent and delicious. NB: 22 mins in oven.
Easy and delicious. I made it with left over...
Easy and delicious. I made it with left over Easter eggs (yep, I still have some), a mix of plain and self raising flours and about 100g sugar. Undercooked in the middle but this led to a gooey, fudgey cake enjoyed by all. A very forgiving recipe using pantry staples. Love it.
Love my Thermie
Amazing cake and so easy to make. Loved by the...
Amazing cake and so easy to make. Loved by the whole family. Thanks. ⭐️
(No Subject)
Delicious and so quick and easy to whip up! I needed to make a last minute birthday cake so it was great that the ingredients were ones that I had in the pantry. I used almond meal instead of flour so it was basically a flourless chocolate cake, which I served dusted with icing sugar. The result was fantastic -crisp edge, fudgy and moist inside. I might try cutting the sugar a bit next time. (Baked for 30 mins at 180C in conventional oven)
Amazing cake - thank you! I’ve made this many...
Amazing cake - thank you! I’ve made this many times now and it’s a big hit every time. I bake at 160 degrees celsius fan oven for 20 minutes and reduce sugar to about 100g. I top it with frozen raspberries and usually break them up into small pieces which looks really pretty and then dust with icing sugar! Super recipe, so delicious.
Made 2 of these for a double birthday (50 & 12)....
Made 2 of these for a double birthday (50 & 12). So easy. Looked sensational with edible cake toppers and tasted wonderful too. Everyone happy!
So delicious! Even better on the second day!
So delicious! Even better on the second day!
Amazing! My family thought it could be served at a...
Amazing! My family thought it could be served at a restaurant. 😃
Made this 3 days in advance, ended up freezing the...
Made this 3 days in advance, ended up freezing the day before I served it, as I was unsure how well it will last. Turned out amazing! Have made this before on the day it was served and making it ahead had way better taste and texture. Will 100% use this recipe again. Very happy guests!
I made this with dark chocolate with almonds. It...
I made this with dark chocolate with almonds. It was gorgeous. Thanks!
My go to recipe - kids love it & request it often....
My go to recipe - kids love it & request it often. So quick and easy, chocolately goodness!
I have been making this recipe for many years but...
I have been making this recipe for many years but gosh it's so much easier in the Thermomix. Thanks so much for converting. I lowered the sugar to 160 g and used almond meal. Fantastic. Everyone asked for the recipe.
Love this cake Delicious and so easy
Love this cake!! Delicious and so easy
Beautiful...
Beautiful!
Really easy and very delicious 😋
I made this cake for Mothers Day and the...
I made this cake for Mothers Day and the description is very accurate. We all really enjoyed this delicious cake.
Very easy and Very yummy!
Very easy and Very yummy!
I've made this recipe quite a few times now & it...
I've made this recipe quite a few times now & it is well worth baking. As the cake is thin I use a greased floured springform pan to bake it. This way it releases easily & looks flawless. I've only ever served it plain & it gets rave reviews. The last time I baked it (served it warm to a friend who came over for coffee) I was 30g short of dark chocolate & it worked perfectly. This is my quick easy go to cake recipe.
I've made this recipe a few times now & it's...
I've made this recipe a few times now & it's always fantastic! I popped one in the oven this week before a friend came for coffee. I was short of dark chocolate (I only had 170g) & it was still lovely. The cake is thin so I bake it in a greased & floured springform pan. That way it's easy to remove & it looks flawless. It's my quick, easy, go to chocolate cake
Really yummy, thank you! I
Really yummy, thank you! I made brownies which were lovely but would definitely have benefitted from a smaller tin as the mixture doesn't rise much (I used GF flour). To make this lactose free would you use lactose free chocolate or alternatively cacao and extra sugar? If so, any ideas of quantities? Thanks in advance!!!
All I can say is DIVINE.
All I can say is DIVINE.
Very rich but scrumptious
Very rich but scrumptious cake! I made a 45% coca ganache to go on it and served with double cream and raspberries! Soooo good!
Fantastic! I used a larger
Fantastic! I used a larger cake tin so it came out thinner which I think ended up being a bonus due to how nice and rich it was. I used Lindt 90% chocolate and it was great.
Yum yum yum. Thank you for
Yum yum yum. Thank you for sharing. Easily devoured with some double cream. I used strawberries instead of raspberries, but will try next time with a coulis as suggested. I also used less sugar to feel a bit less guilty about such a divine cake!
Hi, id like to make this as a
Hi,
id like to make this as a sheet cake (making a minion themed birthday cake for my son so I need to use a rectangle tray) and because of this I can't use a 20cm cake tin, would this work if I multiplied the recipe by 4? Would this mean it would need to cook for 1.5hrs?
Your suggestions will be most appreciated.
The perfect chocolate dessert
The perfect chocolate dessert fix and so easy to make!! I served with sour cream and fresh berries, yum.
TO DIE FOR!! i took this to a
TO DIE FOR!! i took this to a bbq when told not to bring anything. I made it last minute & when it came out of the oven I thought oh no I've done something wrong, but when I did the taste test I almost ate it all myself! Massive crowd pleaser served with cream & strawberries. A favourite for sure.
Is a successful bake! I
Is a successful bake! I reckon this is a must try recipe.
A-M-A-Z-I-N-G I have been
A-M-A-Z-I-N-G
I have been searching for a dense choc mud cake for so long, this everything I had wished for.
After my first one, I loved it sooooo much that within the week I had to make 2 more, 1 with orange zest and 1 with hazelnuts. Delicious!
Thankyou, thankyou, thankyou !!!!
Wow, love it! So easy, I
Wow, love it!
So easy, I thought it would need more flour than the 50g, but it has turned out delicious. I reduced the sugar by 50g and added a little coffee also. YUM!
Love love love this cake, its
Love love love this cake, its a huge winner with the family thanks for sharing
LOVED IT! Definitely a crowd
LOVED IT!
Definitely a crowd pleaser and used almond meal instead of flour which turned out brilliantly
end result was similar to a
end result was similar to a flourless cake- little to no rise. delivers on taste but not appearance.
My 9 year old daughter cooked
My 9 year old daughter cooked this tonight, showing her friend how to use the Thermi (so cute)
It was super easy and tasted delicious!
Made it with Wholemeal Spelt Flour, worked fine!
Beautiful birthday cake!!
Beautiful birthday cake!! Thank you
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This cake is wonderful. I've
This cake is wonderful. I've made it four times now. Once with plain flour and dark chocolate, three times with self raising and milk chocolate (as I ran out of dark). I also added one teaspoon of instant coffee to help bring out the chocolate flavour, it worked a treat. Dusted all of them with icing sugar only. My favourite go to recipe for chocolate cake. It also freezes well and defrosts to perfection. Thanks for a lovely recipe
Loved this! what a hit!! i
Loved this! what a hit!! i cut mine in half and added caramel as a middle layer!!! yumm!!
Will definitely be making
Will definitely be making this again!