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Chocolate Layer Cake


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Ingredients

25 slice(s)

Chocolate Layer Cake

  • 500g caster sugar
  • 226g Butter
  • 4 large eggs
  • 1 tsp bicarbonate of soda
  • 1.5tsp baking powder
  • 1 tsp salt
  • 237g hot water
  • 240g buttermilk, room temperature
  • 100g cocoa powder
  • 390g plain flour
  • 6
    45min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 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!
  • 9
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Recipe's preparation

    Chelsweets Chocolate Layer Cake
  1. Before starting, preheat your oven to 180 degrees.Take 3 or 4 medium sized round tines and line with baking paper and spray. Or wipe down the sides with a litle butter if you line the bottom only.
  2. Add sugar and butter into your bowl (I never even chop up my butter when throwing it in). Butter should be room temperature but if its not, never fear. If you have room temp butter, mix for 90 seconds - 2 minutes, speed 4 or until your butter and sugar look nice and pale. Stop every 30 seconds to scrape down the sides. If your butter is COLD, mix for 10 seconds speed 5 first, before proceeding to mix for another 90 seconds on speed 4, or until mix is pale in colour. Again, stopping every 30 seconds to scrape down the sides.
  3. Have your eggs ready and add 1 egg into your bowl. Place the lid on with no measuring cup and set the Thermo for 1 minute at speed 4. Add in 3 other eggs one at a time through the hole.
  4. Scrape down sides of the bowl and mix for another 20 seconds, speed 6 until eggs are properly combined.
  5. Add in bicarb soda, bakign powder and salt. Mix on speed 5, 20 seconds before scraping down the sides again. Mix again speed 5, 20 seconds. Scrape down the sides.
  6. In a SEPARATE bowl, combine hot water, buttermilk (or buttermilk substitute). Pour in 1 cup of cocoa powder and whisk mix together until no clumps remain. Place to the side.

    *I usually place a mixing bowl on top of my Thermo and weigh the 3 ingredients (cocoa first so it doesn't puff everywheer as much) into the bowl before whisking all together.
  7. Add in 130g of plain flour and mix together 15 seconds, speed 4. Scrape down the sides.
  8. Pour in half of the cocoa mix you prepared earlier and combine on speed 4, 20 seconds. Scrape down the sides and mix again on speed 4, 20 seconds.
  9. Repeat steps 7 and 8.
  10. Finish by adding in the last 130g of plain flour and mixing together speed 6, 20 seconds or until mix is completely smooth and combined.
  11. If making a 3 tiered cake, weigh 630g into each tin of the cake mix for even layers.
  12. Pop your cakes into the preheated oven and bake for 32-35 minutes or until a toothpick or knife comes out clean. Leave the cakes to cool for 10 minutes before running a knife around the edge of each tin. This will make it easier to remove the cakes from the pan once completely cooled.
  13. Level and frost your cakes as desired!
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Accessories you need

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Tip

If you would like to watch this process, go and check out my Instagram Choc Caramel highlight @leeshford.thermo.

Alternatively, if you don't want layer cake you could easily make 1 or 2 cakes and divvy the rest of this cake mix up into cupcakes ☺️


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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