Ingredients
Easy Chocolate Slab Cake
- 280 g Butter, chopped
- 220 g water
- 30 g cocoa
- 220 g sugar, rapadura works well
- 280 g SR flour
- 1 tsp Bi-carb soda
- 2 tsp vanilla extract
- 120 g buttermilk, or use full cream milk with a tsp vinegar
- 2 eggs
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I'm cooking this todayRecipe's preparation
- 1. Preheat oven to 150 FF or 160 non FF. Prepare small baking tin by greasing and lining base.
2. Place butter, water and cocoa into
"Closed lid"
3. Melt 3 minutes/55/speed 1, gradually increase to speed 2.5 as it melts.
4. Add sugar, flour, bi-carb, vanilla and buttermilk.
5. Mix on speed 3 for 15 seconds. Scrape down.
6. Increase speed to 4 and add eggs, one at a time.
7. Mix for a few seconds to make sure all is incorporated.
8. Pour into prepared pan. Bake for 45 minutes or until a skewer inserted comes out clean.
9. Leave in pan to cool slightly before turning out onto a wire rack.
10. Ice with ganache, plain chocolate or buttercream icing.
Tip
If you don't have buttermilk, subsitute ordinary milk and add 1/2 tsp of vinegar.
I generally leave it plain, cut into squares and freeze the squares.
Straight out of the freezer into the microwave for 30 seconds.
Serve with cream, ice cream, ganache and berry coulis. People love it!
Thermomix Model
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Recipe is created forTM 31
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.
Comments
Such a great staple to have on hand in the freezer for when unexpected guests arrive or just to pack in the school lunchbox as a treat.
roxygirl720: Definitely try it again. It's a sheet cake and needs a large pan
www.thermogourmand.com.au
Very easy to make but my cake didn't turn out. Was very heavy and had to cook for an extra 20 mins. And even then wasn't right. May have been due to pan being too small. Not sure. I'd love to give this another try with a much larger pan.
By far the best ever chocolate cake i have ever Made ! delisous !!
Made this cake today and it has turned out a very even, moist and rich cake and so easy! Saving and printing off for my new 'go to' choccie cake recipe! Thankyou for sharing!
M.A.Beggs
This cake is super easy and delicious. A big hit in our house every time.
Glad you enjoyed my recipe!
www.thermogourmand.com.au
It depends what sort of cocoa you use. I've never experienced the metallic taste. Bi-carb will react with the acidic nature of cocoa to create more rise in the cake. Some cocoas - eg Cadbury's have been treated to make them less acidic.
www.thermogourmand.com.au
Quick, easy and yum! I only put in 230g butter and made up the balance with macadamia oil. Used 200g caster sugar but still sweet enough. Because this mixture is very wet it needs a large surface area. My scanpan tray is 18 x 32 cm and I thought it would be too big so used a smaller tray but had enough left over to fill 6 muffin cases. A very economical recipe that goes a long way.
I made this recipe again as muffins. Both these and my earlier cake had a metallic taste. For this reason I query why bi-carb is included as this has upset the pH of the mixture (hence metallic after taste). Will NOT include it if I make these again.
Simply beautiful! So moist. I used a large square tin and it made a nice, high slab cake. Perfect with chocolate buttercream. I'm certainly popular in my house at the moment. This will definitely be my go to chocolate cake. Thanks for sharing.
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