Easy Chocolate Cake – Thermomix and Conventional recipes

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Easy Thermomix Chocolate Cake | becs-table.com.au

This is one of those recipes that you’ll want to keep secret.  You know the type. It’s so simple, but you don’t want your friends to know that!  It tastes like the most fantastic chocolate cake; you’d think it couldn’t possibly be easy.  But it is.

I’ve written it up for Thermomix and Conventional methods.  So get cracking whip one up.   Oh by the way for this massive cake I made two recipes.  It does have five layers; it’s a lot of cake.

Thermomix Chocolate Cake | becs-table.com.au

Do you like chocolate cake?  I often think I do, but occasionally, when I’m given some, I’m disappointed.  It’s chocolate; you think it’s going to be rich, moist and flavourful.  You have a taste; then you hear that zipppp, noise in your head and “dam I’m going to have to eat this or it will look as though I’m rude”.  ahahaaa Have you ever had a chocolate cake that’s been the complete opposite?  I have on some occasions.  Dry, doesn’t really taste like chocolate, actually tastes like nothing much but sweet. Well have no fear, this one is nothing like that.

Some recipes out there are merely a vanilla cake that has had cocoa added to them. That’s a mistake, if you add cocoa to a sponge, even if you remove a couple of tablespoons of flour and replace it for cocoa you’ll end up with dry.    Cocoa needs more liquid than flour so don’t go making that mistake.  The chocolate cakes that have you adding a load of good quality chocolate into them usually taste great.  But they can cost a fair bit too.  This one is brilliant, it uses cocoa, but the quantities are right.

I made this cake for my son’s birthday.  He loves my chocolate tart, and always asks for that, so I decided to make him a cake as well.

 

5 from 1 reviews
Easy Chocolate Cake - Thermomix and Conventional recipes
 
Easy Chocolate Cake - Thermomix and Conventional recipes Author: Bec's Table
Author:
Serves: 8-12
Ingredients
  • 300 g Plain flour
  • 300 g granulated sugar
  • 100 g unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp flaked salt heaped We use Pink Murray Valley
  • 3 large eggs
  • 230 g Sour Cream
  • 230 g water (For conventional method warm water about 37°c)
  • 80 g olive oil
  • 10 g vanilla extract
Method
For the Cake Conventional Method
  1. Preheat oven to 150°c fan. Prepare 2 x 9-inch cake pans. We use USA pans with a disc of baking paper on the base. No need for anything else. If your cake tin isn't a good quality non-stick, you'll need to line and grease.
  2. Add all the dry ingredients to your stand mixer bowl and whisk on a low speed to sift and combine. Remove from the bowl and set aside
  3. Add all the wet ingredients (including the warm water) to your stand mixer and beat until everything is combined.
  4. Add the dry mix to the wet mix and beat till smooth.
  5. Divide batter among the pans
  6. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
  7. Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
  8. Frost with your favorite frosting and enjoy!
For the Cake Thermomix Method
  1. Preheat oven to 150°c fan. prepare 2 x 9-inch cake pans. We use USA with a disc of baking paper on the base. No need for anything favourite your cake tin isn't non stick like these you'll need to line and grease.
  2. Weigh all the dry ingredients into the TM bowl and with the MC in place whisk on speed 5 / 5 seconds then remove from the bowl and set aside.
  3. Weigh all the wet ingredients into the TM bowl, the butterfly and with the MC in and set to 37°c / speed 4 / 3 mins
  4. Add the dry ingredients back to the TM bowl and mix on speed 3 / 10 seconds remove the lid and scrape down the sides of the bowl and set to mix again on speed 3 / 10 seconds
  5. Divide batter among the pans
  6. Bake for 30-35 minutes until a toothpick inserted into the centre comes out clean.
  7. Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
  8. Frost with your favourite frosting and enjoy!

 

Thermomix and Conventional methods for Best ever easy Chocolate cake

 

8 COMMENTS

  1. Made this cake today as a Black Forest Birthday cake which everyone loved Moist with lovely flavour and just 5he right sweetness Thanks Bec

    • You are welcome, Lyn. We loved it too. I don’t really like overly sweet cakes but with the right buttercream, this is just right. 😉

    • Hey Gabriella,
      I think you’ll have to make two full recipes maybe even 2 1/2 depending on how tall you want them. As the recipe states, I used 2 full recipes to make 4 layers. I made one recipe and spread it across two tins then repeated that again for the next two layers. You’ll have to make a full recipe for the 9″ tin if you want it a normal height, then I would add 50% to all the ingredients to make a second batch for the 6 and 4-inch tins. Does that make sense to you?
      Regards Bec

    • Hi Jane,

      I haven’t but if you get a good quality gluten flour I’m sure it will be fine. Gluten-free flours have come such a long way in the past few years. Go for it and let me know what you think. 😉

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