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Annabel Langbein's Ultimate Chocolate Cake



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
  • 6
    1h 10min
    Preparation 10min
  • 7
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      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!

Recipe's preparation

  1. 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.
  2. 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
  3. 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.
  4. Pour mixture into the prepared tin or tins.
  5. Bake for 1 hour or until a skewer inserted into the centre comes out clean.
  6. 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
  7. For the ultimate hit, the cake can be iced with a chocolate ganache but is equally delicious with a chocolate buttercream.

Accessories you need

  • Measuring cup
    Measuring cup
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  • Spatula TM5/TM6
    Spatula TM5/TM6
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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 Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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