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Best Ever Chocolate Mud Cake GAPS & Paleo Compliant


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Ingredients

12 slice(s)

Cake

  • 8 eggs, (I prefer free range)
  • 375 grams coconut oil, (You could use lard)
  • 100 grams Coconut Flour
  • 50 grams raw cacao powder
  • 250 grams Raw Honey, (I find this just enough. You could increase or reduce the amount, according to your taste)
  • 2 teaspoons Bi-carb soda
  • 2 teaspoons Vanilla Bean Paste, (Or 2 tbspn vanilla powder or 2 tspn vanilla extract)

Frosting

  • 200 grams Virgin coconut oil
  • 200 grams ripe, cold avocado
  • 3 tablespoons raw cacao powder
  • 100 grams Raw Honey
  • 6
    15min
    Preparation 15min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    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!
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Recipe's preparation

  1. Pre-heat oven to 180 deg. I find with my oven, that 160-170 deg is plenty & I bake the cake for an extra few minutes, to ensure it doesnt dry out or burn.

    Grease or line your cake tin. I use the Thermomix pre-cut parchment paper & I grease the sides of the tin. This recipe makes a massive 33x23cm (12″x9&Primetmrc_emoticons.;) slice. If you want to make a 22cm (8.5&Primetmrc_emoticons.;) round tin use about 2/3 and if you want to make a 18cm (7&Primetmrc_emoticons.;) round tin use 1/2.

    https://www.thermomix.com.au/shop/kitchenware/pack-of-20cm-23cm-round-pre-cut-parchment-paper/

    Cake:
    Melt the coconut oil a little - 1 min, 50 deg, sp 2

    Crack eggs into a separate small bowl, one at a time, to ensure they're good eggs before adding to the coconut oil

    Add remaining ingredients & mix - 10 sec, sp 7. Scrape sides of bowl & repeat

    Pour the cake mix into your pre-prepared tin & bake for 35-40 min, no fan. Do the usual skewer test - poke the cake in the middle & if the skewer comes out clean, the cake is ready. Otherwise, give it an extra 5 min try again.

    Cool the cake at room temperature, or refrigerate for a speedier process

    Wash & dry the bowl

    Frosting:
    Add all ingredients into the bowl - mix 20 sec, sp 4
    Scrape sides & mix again 20 sec, sp 6

    Spread the frosting over the completely cooled cake & refrigerate.

    Directly from the Kehoe's Kitchen web site - 'When serving, remove from fridge about 30-45 minutes before to allow butter in sponge to soften.'

    I had the cake you see in the image sitting out on a cool day, for about and hour and a half before serving. The textures were perfect. Easy & clean to slice up.
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Accessories you need

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Tip

***** EDITED: Makes about 18 regular slices. It's a BIG cake *****

I made a double batch of the cake & the frosting, as I needed to make a layered cake. It served aout 16 children and 16 adults & we still have 1/4 of the cake left. It's in the freezer for healthy, nut-free lunch box treats or that unexpected visitor (or just a healthy chocolate craving).

I also made cupcakes using the same recipe. It made 20 regular size cupcakes.

This recipe is a Thermomix adaptation of the Kehoe's Kitchen 'Best Ever Chocolate Mud Cake'. Enjoy! I'd love to hear what you think.


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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