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Chocolate Cake


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4

Ingredients

8 slice(s)

Cake Batter

  • 425 g raw sugar
  • 500 g water
  • 40 g Dutch Cocoa
  • 250 g Butter, cut into cubes
  • 425 g Self Raising Flour
  • 1/2 tsp vanilla extract
  • 1 tbsp bicarb soda
  • 3 eggs, large, room temp

Whipped Cream

  • 1 tbsp raw sugar
  • 200 g Pouring Cream
  • 1/2 tsp vanilla extract

Chocolate Ganache

  • 200 g dark chocolate (70% cocoa min)., broken into pieces
  • 150 g Pouring Cream
  • white chocolate shavings, for garnish
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Recipe's preparation

    Cake Batter
  1. Preheat oven to 180 deg C.
    Lightly grease 2 equal sized cake pans with butter and line bases.

    Mill sugar on speed 9 for 15 seconds.

    Add water & cocoa and blend on speed 9 for 10 seconds.

    Add cubed butter and warm mixture for 5 minutes at 40 deg C speed 4.

    Blend liquid on speed 5 for 5 seconds.

    Add flour, vanilla, bicarb soda and eggs. Mix on speed 5 for 45 seconds.

    Scrape down sides of mixing bowl and mix for a further 5 secons on speed 5.

    Divide mixture equally into the 2 prepared baking pans.

    Bake in oven for 1 hour or until a skewes comes out dry.

  2. Whipped Cream
  3. Add sugar (if using) into mixing bowl and mill on speed 9 for 5 seconds.
    Attach the butterfly whisk.
    Add the remaining ingredients and whisk on speed 3 until the cream is thickened to your liking.
  4. Chocolate Ganache
  5. Place the dark chocolate into the mixing bowl.
    Grate the chocolate on speed 9 for 5 seconds.
    Scrape down the sides of the bowl and repeat if necessary.
    Add the cream and heat on speed 3, 50 deg C for 3 minutes.
  6. Assembly
  7. Pour whipped cream onto one of the cake halves and spread evenly with the spatula.
    Sit the other cake half on top of the cream.
    Pour the chocolate ganache over the top and allow to pour over the sides.
    Using the spatula, spread the ganache evenly over the cake.
    Decorate the cake with shavings of white chocolate.
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Accessories you need

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Tip

DO NOT use a spring form cake tin. The cake mixture is thin and will seep through the base.
Berries added to the whipped cream in the centre of the cake goes well.
For a lighter ganache use milk chocolate and reduce the cream down to 100g.
The cake must be completely cooled before assembling.

For a single cake use a deep tin. The cake rises almost 10 cm


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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Comments

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  • Fabulous and so easy

    Submitted by ajreilly on 1. April 2018 - 10:01.

    Fabulous and so easy

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  • love this cake so moist

    Submitted by eklasen on 6. June 2017 - 16:18.

    love this cake so moist.

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  • This cake is the best Ive ever had...

    Submitted by Tesskouta on 28. May 2017 - 15:41.

    This cake is the best I've ever had!!!!
    So delicious 😊

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  • Seriously moist and delicious This is a no fail...

    Submitted by Treefrog77 on 21. May 2017 - 17:37.

    Seriously moist and delicious! This is a no fail lunch box treat. I pour into 2 square tins and cut into portions and freeze for school

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  • Delicious!!!

    Submitted by ThermoWise.Kim on 25. March 2017 - 22:41.

    Delicious!!!

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  • You have to try this. It's extremely moist, very...

    Submitted by schnapps72 on 15. February 2017 - 10:07.

    You have to try this. It's extremely moist, very easy to follow and people keep going back for more. It's a must try if you haven't already.

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