Chocolate Caramel Fudge Cake

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Chocolate Caramel Fudge Cake

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Ingredients

15 portion(s)

Fudge Cake

250 grams flour, (plain)
450 grams sugar
110 grams Butter
210 grams water
4 tablespoon cocoa
95 grams creaming shortening, (crisco, solite etc)
--- 1/2 cup buttermilk
0.5 teaspoon bicarb soda
2 eggs
1 teaspoon vanilla

Caramel topping

60 grams Butter
75 grams Milk
500 gram icing sugar
1 teaspoon vanilla
1/8 --- cup caramel sauce, (you can make your own or use a tinned variety. Even caramel Ice cream topping is okay)

Decorative

2.5 cups toasted coconut, Instructions in recipe
Melted chocolate of your choice, (optional)
Extra caramel sauce, (optional)

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6

1h 0min

Preparation 15min

Baking/Cooking
7

medium

Preparation
8
- 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
Cake Dessert

Recipe's preparation

Instructions

1. Before making the cake, line an 18x13x1 inch cookie sheet with baking paper and spread shredded coconut evenly over cookie sheet.

2. Bake at 180 degrees C for 10 to 15 minutes, checking and tossing coconut regularly, every 2-5 minutes, to make sure all the coconut gets toasted evenly and does not burn. Coconut is done when it is golden brown.

3. Add to bowl, butter (110 grams), water (210 grams), shortening (95 grams), cocoa (4 Tablespoons). 5 Minutes/105 degrees/speed 2

4. Add flour (250 grams) and sugar (450 grams). 10 seconds/speed 4.5

5. Add buttermilk (1/2 cup), baking soda (1/2 teaspoon). 5 seconds/speed 5.

While running thermomix at speed 7 add eggs and vanilla in through the MC hole - approx 10 seconds.

6. Pour into a greased 18x13x1 inch cookie sheet and bake at 180 degrees c for 20 minutes. If you prefer to make this in a normal cake tin I bake for approx 40 minutes or until a skewer inserted in the middle of the cake comes out clean.

Caramel topping

1. Add butter (60 grams), milk (75 grams). 3 minutes/100 degrees/speed 1

Add caramel sauce (1/8 cup - approx 70 grams depending on which one you use), Icing sugar (500 grams) and vanilla. 20 seconds/speed 5

2. After cake has cooked, remove from oven and poke holes in hot cake with a fork. (be generous with the hole 'poking' as the idea is to allow the frosting mixture to seep into the cake) Pour frosting evenly over top. Immediately sprinkle with top of warm frosting with toasted coconut.

3. When cake is cool drizzle any extra caramel you may have or melted chocolate over the top to decorate.

Accessories you need

Spatula TM5/TM6
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Tip

This cake is just as nice warm as it is cold, and can easily be served as a dessert with more caramel sauce and cream.

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.