- 300 g White cooking chocolate Buttons
- 200 g Butter
- 200 g Milk
- 150 g raw sugar
- 2 eggs
- 1 tsp vanilla
- 130 g plain flour
- 130 g SR flour
- 150 g cream
- 360 g White cooking chocolate Buttons
1h 40minPreparation 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!
Weigh chocolate, butter and milk into bowl - speed 6, 10 secs. Then - 5 mins, 70 degrees, speed 2. Increase time to 7 mins in doubling recipe.
Prepare 20cm tin with a light grease and line with baking paper while chocolate mixture melts. Pre-heat oven to 150 degrees.
Insert butterfly, add sugar, eggs and vanilla - 10 secs, speed 2.
Weigh in flours - 10 secs, speed 2, scrape down, then 20 secs, speed 2, or until well combined. If doubling mixture, extra time may be required.
Pour into prepared tin, lightly greased and lined with baking paper.
Bake at 140-160 degrees depending on your oven, for approximately 1 - 1.5 hours, until light golden in colour and coming away from edges. Or test with a skewer.
Allow to cool in tin for 15 mins before turning out. Flip cake over to right way up while cooling for best results, but turn upside down for best finish before icing.
Weigh cream into bowl and bring to just boiling - approx. 3 minutes, 100 degrees, speed 2. Increase time if required.
Add white chocolate - 3 mins, speed 2 or until chocolate is totally melted and well incorporated into cream. Don't increase speed, keep speed low to prevent air bubbles forming to give the best finish, especailly if using as a pouring glaze.
White Chocolate Ganache
Cake Batter may be divided into 12 cupcakes/muffins, but reduce baking time to approx. 25-30 mins.
Perfect Baking Tip - Use 10 cm wide strips of an old towel, chux on a roll, thick clean bandages, etc, wet with cold water and wrapped around the outside of tin, tuck in or secure with a bandage clip or even bobby pin. This will insulate the outside of the tin, stopping the outside of the cake cooking faster than the centre, keeping it moist all the way to the edges, and baking evenly all the way through with a level top. See photos above.
Doubling this recipe is enough for a 10 inch square cake or 12 inch round. However, baking time will need to be increased to 2 - 2.5 hours.
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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