An easy recipe for Thermomix Chocolate Cake which is quick to make and tastes amazing! Enjoy it freshly baked from the oven, or decorate it with creamy, chocolaty buttercream icing.
This is perfect if you're after a no-fuss Chocolate Cake recipe. I love how easy it is to throw everything together and mix for a couple of minutes in the bowl then it's ready for baking.
We love traditional cake recipes that are easy to make in the Thermomix, just like this easy Carrot Cake with Cream Cheese Icing, Banana Bread and Apple Cake.
It tastes lovely with just a sprinkling of icing sugar over the top, or you could smother it with chocolate buttercream icing, whatever takes your fancy! I've included a recipe for Thermomix chocolate buttercream icing in the recipe card below.
This Thermomix Chocolate Cake is the perfect teatime treat that will please everyone.
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📖 Recipe
Thermomix Easy Chocolate Cake
A simple recipe for Thermomix Chocolate Cake which is quick to make and tastes delicious!
Ingredients
For the sponge
- 125g unsalted butter, chilled and roughly cubed
- 125g caster sugar
- 125g self raising flour
- 2 tablespoons cocoa powder
- 2 eggs
- 1 tablespoon golden syrup
Buttercream Icing
- 75g unsalted butter, chilled and roughly cubed
- 25g cocoa powder
- 125g icing sugar
- 20g milk
Instructions
- Preheat the oven to 190°C / 170°C fan-forced and grease and line a round cake tin with baking/greaseproof paper. Mine measured 20cm.
- Soften the butter in the Thermomix bowl for 30 sec/speed 5 until creamy.
- Add the remaining ingredients to the Thermomix bowl and mix for 10 sec/speed 5. Scrape down the bowl and along the bottom of the mixing bowl with a spatula then mix for another 5-10 sec/speed 5 until smooth.
- Spoon the batter into the cake tin and bake for 35-40 minutes until firm to touch and a toothpick inserted into the middle comes out clean.
- Cool for 10 minutes in the tin then turn out onto a wire rack to cool completely before icing.
Buttercream Icing
- Add the butter to the Thermomix bowl and mix for 20 sec/speed 5 until creamy.
- Insert the butterfly whisk, add the icing sugar and cocoa powder and beat for 20 sec/speed 3. Scrape down bowl.
- Add the 20g milk and beat again for 20 sec/speed 2.5. Scrape down the sides and bottom of the bowl with the spatular and repeat for 10 sec/speed 2.5 until creamy.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 399Total Fat: 22gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 100mgSodium: 210mgCarbohydrates: 47gFiber: 1gSugar: 32gProtein: 4g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Yen
Easy, simple, light and delicious. I reduced the sugar and didn’t do the icing, so that my mother can enjoy it. Really lovely, thank you.
Vicki
I'm so glad you enjoyed it Yen - thank you for sharing. Vicki x
Lainie
Lovely cake but my tin was too big so I needed to make another as well. Thank you
Siew Meng
Hi Vicki,
Just wondering, what can I substitute the golden syrup with if I don't have the golden syrup? Can't wait to try your recipe!
Thank you!
Vicki
Hi Siew, apologies for the late response. You should be able to substitute golden syrup with honey or maple syrup, although I have not tried it. Kind regards, Vicki.
Elise Costello
This cake turns out every time. I have made it twice. Thanks also for the icing instructions as this is my go to for any cake.
Vicki
Hi Elise, this is great to know - thank you for your lovely comment. Vicki.
Belinda
Would this cake be good if I made 2 and stacked them on top of eachother?
Vicki
Hi Belinda, sorry for the late response. Yes - it should work well. Kind regards, Vicki.
Emma
What to do if you don’t have the butterfly whisk?
Vicki
Hi Emma, you can make the buttercream without the butterfly whisk. Best wishes Vicki