- 185 g Butter, (room temp)
- 155 g Brown Sugar.
- 1 tsp Vanilla ess
- 2 Eggs.
- 190 g SR flour
- 30 g cocoa powder
- 100 g Milk (Any)
- 1.5 tablespoon cocoa
- 1 tablespoon Milk
- 75 g Butter
- 125 g icing sugar
- 0.5 tsp Vanilla ess
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!
Cream Butter, Sugar & Vanilla (30 seconds/ sp3) scrape down.
Slowly add eggs (30 seconds/sp3)
Add flour, cocoa powder (20 seconds/sp3)
add milk 1 min / sp2
BAKE for approx 40 mins if whole cake or 20 mins in mini tins. 150 degrees
Place all ingredients for icing into clean bowl & blend (sp5 / 30 seconds) until smooth. Ice on top of cake when cool.
Grease your cake tin(s) & place some baking paper on the bottom - do this job first as cake is SO quick to make!
Use your MC to measure out milk & help you slowly pour it through lid.
Pre heat your oven!
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.
Other users also liked...
- Hong Kong Egg Tart
- Easy Banana Choc Muffins
- Chestnut Swiss Roll
- Best Ever Date Loaf
- Mumble Slice
- Extreme Chocolate Cake
- Coconut lemon biscuits
- Jaffa Macarons
- Vanilla Custard Cake - Modified (from Bargain Mums)
- apple pie bliss balls
- Coffee Scroll Biscuits
- CRUMBLE CAKE WITH CUSTARD AND FRUIT (STREUSELKUCHEN)