Tag Archives: thermomix chocolate cake

Chocolate ganache

(Recipe taken from this blog)

I had promised a friend that I would bake a cake for her husband’s surprise 30th and was in desperate need of a super easy cake that would also sound and look impressive. Given that you can’t actually sneak a bite of a birthday cake beforehand, I needed a tried and tested recipe that I could jazz up. So I went for this Guinness chocolate cake I’d made a while back, and also made some chocolate ganache to spread on top. This ganache recipe is so ridiculously easy, I can’t believe it’s taken me so long to try it!

I flipped my cake upside down as the flat surface would be easier to spread the ganache on evenly.

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Ingredients

250g good quality dark chocolate pellets
250g double cream
1 tsp vanilla bean paste or vanilla extract
1 tsp unsalted butter

I got given a bag of goodies from Thomas Dux for my birthday including this vanilla bean paste which I hear is the queen of vanilla bean pastes!

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Method

  • Pop all the ingredients in your TMX bowl and heat for 3 mins/50 degrees/speed 2.
  • Pour on top of cake and smooth out, allowing some ganache to spill over the sides for a rustic, drool-worthy final product.
  • Stuff your face.

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Donna Hay’s chocolate cake, thermomix style

(Recipe adapted from this blogpost)

When I saw the EDC chocolate cake recipe, I nearly had a coronary. What do you mean, no chocolate in the chocolate cake?! Cocoa powder on its own doesn’t count!!! Luckily, the Torta Caprese recipe in the same cookbook was absolutely divine, and that became my fall-back chocolate cake recipe.

When I stumbled across the Donna Hay recipe though, I thought I’d give it a crack to see what the difference in density and taste was. Final verdict, it’s a great base chocolate cake that you can add frosting/berries/cream to, whilst the Torta is more something you’d have on its own. I did end up having to process the mixture for a little bit longer than what it says in the original recipe, so just have a look at your cake mix and make a judgement call as to whether it needs to be processed a bit longer.

Ingredients

120g almonds

375g dark chocolate, chopped (I used the Nestle dark buttons in the red packet)

125g butter, chopped

175g sugar (I used 150g)

35g plain flour

30g milk

5 eggs

Method

  • Preheat your oven to 160 degrees celcius and line a cake tin with baking paper.
  • Pop the almonds in your Thermomix bowl and mill for 10 seconds/speed 10. Set aside.

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  • Add your chocolate into the TMX bowl and chop for 10 seconds/speed 8. Add the butter and heat for 3 minutes/50 degrees, speed 3. When I checked the mixture, my chocolate hadn’t quite melted enough so I heated it for another 1 minute/60 degrees/speed 3.
  • Add the sugar, flour, almond meal and milk back into the melted chocolate, and mix for a further 10 seconds/speed 3.
  • With the blades still running, add the eggs one at a time, mixing it for an additional 5 seconds per egg.

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  • Pour the mix into your cake tin and cover with foil. Pop in the oven for 60 minutes, then remove the foil to check whether the cake is cooked. When I checked mine, the middle was still wobbly so I baked it for another 20 minutes at the same temperature with the foil off. After that I inserted a knife into the middle and it was fine.
  • Place the cake on a rack to cool, and resist cutting off slices to munch on. At least for a little bit. Mine doesn’t look that pretty on the top, if I were serving it to guests I’d probably dust a little cocoa powder on the top. But man, it’s a good cake.

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Guinness Chocolate Cake

(Recipe taken from this blog)

My best friend visiting Melbourne coupled with the Melbourne Food & Wine Festival resulted in me needing an entire week to recover. No, seriously. Instead of blogging or doing anything remotely constructive, I’ve spent the last 4 nights falling asleep whilst watching Friends reruns.

At 8.30pm.

Anyway, I’d made this last week for a colleague’s birthday. That’s the beauty of the Thermomix, the ability to whip up a cake batter in literally 5 minutes.

Ingredients

250g Guinness or stout (this was mildly irritating, as the smallest can I could find was much more than 250g and we don’t drink stout, so the remainder went to waste)

250g unsalted butter, diced

60g cocoa

400g caster sugar (I used 300g raw sugar, had it at home)

140g sour cream or creme fraiche (I used sour cream)

2 eggs

1tsp vanilla essence

280g plain flour

2 1/2 tsps bicarbonate of soda

Method

  • Heat oven to 180 degrees. Line a square cake tin with baking paper.
  • Pour Guinness into TM bowl and add butter. Heat for 3 minutes/80 degrees/speed 1.
  • Add cocoa, sugar, sour cream, eggs and vanilla. Mix for 20 seconds/speed 3.
  • Add flour and bicarbonate of soda. Mix for another 20 seconds/speed 3.
  • Pour mixture into your cake tin, pop in oven and bake for 45 minutes.

It is an incredibly dense cake and can be eaten on its own. But because it was serving as a birthday cake, I melted some chocolate buttons and added some cream to make a quick ganache. I didn’t really measure anything, just added the cream in little by little, stirring until it resembled something I’d happily bury my face in.

I turned the cake upside down so it would be easier to spread the ganache over the top. I also had a few strawberries left, so I decorated the edges. Completely unnecessary, but fun all the same!

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