- 125 grams chocolate
- 125 grams Butter, cubed room temp
- 2 teaspoons coffee, instant granulated
- 60 grams Baileys Liquer
- 40 grams water
- 240 grams sugar
- 170 grams Gluten free plain flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon Bi Carb Soda
- 15 grams cacao powder
- 1 tablespoons extra virgin olive oil
- 75 grams Milk
- 1/2 teaspoon vanilla bean paste/extract
- 2 eggs
- 50 grams dark chocolate
- 50 grams milk chocolate
- 80 grams cream
1h 55minPreparation 10minBaking/Cooking
Recipe is created for
TM 5Please 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!
1. Add Chocolate to Thermomix Bowl and grate 5 Sec/Sp 8
2. Add butter, coffee, Baileys, water and sugar and melt 4 Mins/ 50°/Sp 2
3. Add flour, baking powder, Bi Carb Soda, Cacao Powder, Olive oil, milk, vanilla and mix 30 sec/sp 4-5. Scrape down sides of bowl.
4. With blades running on Speed 3 add the eggs one at a time and mix for 1 minute
5. Scrape down sides and mix for another 30 secs/Speed 4
6. Pour mixture into greased and lined 21cm tin and bake at 160°C for 1 hour 30 mins - 1 hour 45 mins or until cooked - insert a skewer into the centre of the cake to test whether it is cooked through
7. When cooked through, remove from oven and cover it with a clean tea towel and allow to cool in the pan.The top of the cake will have a crunchy crust (you may wish to trim off but I didn't bother). When the cake has cooled to room temperature, remove it from pan onto cake cooler. (Line under the cake cooler with baking paper ready to catch the drips from the ganache icing - this makes it much easier to clean up!!)
1. Add chocolate to mixing bowl and grate 10 sec/speed 8
2. Add cream and heat 2 min/50°C/speed 3. Allow ganache to cool and thicken before spreading over cake and refrigerate to allow to set before serving.
This cake is inspired by Sarah71's Best Ever Chocolate Mudcake - https://www.recipecommunity.com.au/baking-sweet-recipes/the-best-ever-mud-cake/1dkmulwk-72b7d-307852-cfcd2-ir16m410.
However I have made it gluten free and reduced the size of mixture. You could use whatever liquer you like - Port would be nice or just use 100gms water if you prefer.
The cake is a very runny mixture so beware, if you use a springform pan, that it is well lined. On my blog 'Mixin' it Gluten Free' on Facebook there is a video of me making this cake.
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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