Thermomix chocolate mud cake

Thermomix chocolate mud cakeThis cake is beautiful! I made it for my husband’s birthday as he is a lover of all things chocolate, especially mud cake.

And when it comes to cake, he doesn’t want me handing him a stripped-back version in the form of wheat-free or gluten-free, he wants straight-up, simple, mud cake indulgence! So that’s what he got! (it was his birthday after all)…

I tell you, it tastes FAR better than the Cheesecake Shop version that we would buy BT (Before Thermie) and cost about $7 to make vs. $28!

The recipe is adapted from one found on the Recipe Community (titled “Best Ever Mud Cake”).

It’s huge – serves 24, or 12 generous slices!

Ingredients

Cake

  • 250 g dark chocolate
  • 250 g butter, room temp
  • 1 tablespoon instant coffee
  • 200 g water
  • 340 g plain flour
  • 30 g raw cacao (or cocoa or carob powder)
  • 0.5 tsp bi carb soda
  • 400 g sugar
  • 4 eggs, large
  • 10 g olive oil
  • 1 tsp vanilla extract
  • 150 g buttermilk
  • 1 heaped teaspoon baking powder

Ganache

  • 100 g dark chocolate pieces
  • 100 g full-fat (whipping) cream

Method – Cake

*I made my own butter first and used the butter and buttermilk for the cake*

  1. Preheat oven to 150 degrees.
  2. Grease and line a deep 23cm round cake tin.
  3. Place chocolate, butter, coffee, sugar and water in TM bowl and cook for 3.5mins/50degrees/speed 2.
  4. Add remaining ingredients (except eggs) and mix 30 sec/speed 4-5.
  5. Turn speed down to 3 and with blades running add the eggs and mix for 1min.
  6. Pour mixture into prepared tin.
  7. Bake for 1 hour and 30 mins. Insert a skewer into centre of cake to test if it is cooked through. It should only have a little bit of cake sticking to the skewer, if any.
  8. When done, remove from oven, cover with a clean tea towel and allow to cool in tin.
  9. Once cake has cooled, remove from tin. The surface of the cake will probably have a crunchy crust, you may wish to trim this off. You can turn the cake upside down to allow a flat surface for icing.

Method – Ganache

  1. Place chocolate into mixing bowl and grate 10 sec/speed 8. Scrape down sides of bowl.
  2. Add cream and melt 2-3min/50degrees/speed 3. Ganache will thicken as it cools.
  3. Cover cake and allow to set before serving.

Enjoy your delicious mud cake!

Chocolate self-saucing pudding

Hello, ultimate winter comfort dessert. I love it so.

I used Quirky Cooking’s recipe (minus the pecans and with raw cacao powder instead of cocoa powder). I have tried it with the pecans and it is nice but I prefer it without the nutty crunch. Whatever floats your boat.

1.  Preheat oven to 180 degrees C.  Grease a 2 litre baking dish.
2.  In Thermomix, mix together on speed 4 for 10 seconds:
– 150g wholemeal spelt flour (can grind spelt grain first)
– 50g Rapadura
– 2 tablespoons organic cocoa powder
– 2 teaspoons baking powder
– 1/2 teaspoon fine sea salt
– 1 egg
– 100g rice-almond milk
– 2 tablespoons macadamia oil(or grapeseed/light olive oil)
– 1 teaspoon vanilla extract
– 50g whole pecans
3.  Scrape mixture into baking dish, and add sauce ingredients to Thermomix, mixing on speed 4 for 10 seconds:
– 25g organic cocoa powder
– 80g Rapadura
– 350g boiling water
4.  Carefully pour sauce mixture over cake batter, pouring over the back of a spoon so it doesn’t make a hole in the batter.  Bake for about 30 minutes, until done.
Eat with cream or ice cream of course!
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