Soft & Fluffy Thermomix Chocolate Cake
A simple chocolate cake that’s quick to make in the Thermomix and turns out perfectly every time.
Servings: 8
Calories: 399kcal
Ingredients
For the Chocolate Sponge
- 125 g unsalted butter, chilled and roughly cubed
- 125 g caster sugar
- 125 g self raising flour
- 2 tablespoons cocoa powder
- 2 eggs
- 1 tablespoon golden syrup
Chocolate Buttercream
- 75 g unsalted butter, chilled and roughly cubed
- 25 g cocoa powder
- 125 g icing sugar
- 20 g milk
Instructions
- Preheat the oven to 190°C/375°F (170°C fan) and grease and line a 20cm round cake tin with baking paper.
- 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.
Chocolate Buttercream
- 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 spatula and repeat for 10 sec/speed 2.5 until smooth.
Notes
Storage: Store the cake in an airtight container at room temperature for up to 3 days. If your kitchen is warm, it’s best to keep it in the fridge. If refrigerated, bring to room temperature before serving for the best texture.
Nutrition
Serving: 1g | Calories: 399kcal | Carbohydrates: 47g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Cholesterol: 100mg | Sodium: 210mg | Fiber: 1g | Sugar: 32g
