- 300 grams dark chocolate, in pieces
- 300 grams Butter, cubed
- 300 grams raw sugar
- 150 grams Self Raising Flour
- 190 grams plain flour
- 45 grams cocoa
- 1/2 teaspoon bicarbonate soda
- 1 teaspoon vanilla extract
- 250 grams buttermilk
- 4 eggs
Line a deep 23cm round spring-form cake tin. Preheat oven to 150 C.
Add chocolate to TM bowl and grind for 10 secs / speed 10.
Add butter to TM bowl and melt with chocolate for 4 mins / 50 degrees / speed 2.
Add remaining ingredients except for the eggs and mix for 15 secs / speed 6. Scrape sides of TM bowl.
Add eggs and mix for 20 secs / speed 6 until batter is silky smooth.
Pour into prepared cake tin and smooth surface. Bake for 2 hours - 2 hours 15 mins - skewer test clean - don't overbake or it will be dry around the edges.
Leave cake in tin until cold and then remove from cake tin. Cake will crack on top and centre of cake will rise to a dome shape. Using a sharp knife, slice off the dome to flatten the top of the cake horizontally.
Turn the cake upside down and place on a wire cooling rack with a papwer-lined tray underneath.
Make the ganache as per the recipe in your EDC (TM31) or BCB (TM5).
Allow to cool so it thickens slightly.
Pour ganache over the cake and spread evenly across the top and down the sides. Any excess will run off the cake onto the tray below. Allow to set.
Carefully transfer the cake to your serving plate.Serve and enjoy!
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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