Annabel Langbein's Ultimate Chocolate Cake

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Annabel Langbein's Ultimate Chocolate Cake

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Ingredients

14 portion(s)

Annabel Langbein's Ultimate Chocolate Cake

Chocolate cake

450 grams self-raising flour
450 grams caster sugar
100 grams cocoa powder, 70% cocoa, can use less cocoa % for less rich chocolate flavour
2 tsp bicarbonate of soda, (baking soda)
200 grams Butter, softened and cut into small pieces
250 grams Milk, or unsweetened natural yoghurt
3 egg, large
1 1/2 tsp vanilla extract
250 grams coffee, brewed, boiling hot

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6

1h 10min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  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.
- 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.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Afternoon tea Baking Birthday

Recipe's preparation

Heat oven to 160ºC fan bake.

Grease the sides and line the base of 1 x 30cm round cake tin or 2 x 20cm round cake tins with baking paper.

Place all dry ingredients - SF flour, sugar, cocoa powder and baking soda into mixing bowl.
Mix for 3 secs/speed 5
Scrape down sides with spatula
Mix for 3 secs/speed 5

Add all wet ingredients into the mixing bowl - softened butter, milk (or yoghurt), eggs, vanilla extract and boiling hot coffee.
Mix for 30 secs/speed 5
Scrape down sides and the base of the mixing bowl.
Mix for 30 secs/speed 5.5 until thoroughly combined.

Pour mixture into the prepared tin or tins.

Bake for 1 hour or until a skewer inserted into the centre comes out clean.

Allow to cool in the tin. If not using at once the cake can be stored in the fridge for a week. This cake can also be frozen

For the ultimate hit, the cake can be iced with a chocolate ganache but is equally delicious with a chocolate buttercream.

Accessories you need

Spatula TM5/TM6
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Tip

This mixture can also be used to make chocolate cupcakes.
Line 24 muffin pans with paper cases. Preheat oven to 160ºC.
Spoon prepared mixture into the paper cases filling 2/3rds full.
Bake for 25 - 30 minutes.
Cool before icing with your preferred icing.
Makes 24.

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.