Cuts into 12 slices
This cake is an oldie but a goodie. I first found Nikki’s recipe via the Thermomix Recipe Community (you can check out more of her recipes here,) and made this cake to take to Belinda to sweeten up her hospital stay! It’s so simple to make and looks fantastic. The patient, the visitors and the nursing staff loved every last morsel. It was then that I knew this recipe would be a keeper! In fact, this cake was so popular that I’ve even added traditional instructions because really everyone should have this cake and eat it!
This cake is a beast and a deliciously chocolatey one at that. It’s a solid performer with just the perfect balance of rich chocolate flavour, a fabulously fudgey texture and a generous mouthful of choc chips in every bite. This cake is perfect for a baking/cake decorating novice because the icing tastes as good as it looks and tops the whole shebang off nicely.
I’ve been sticking to my new eating plan religiously and I’ve been wondering why I the pounds have been piling on, instead of falling off. I think I can attribute my lack of success to my enthusiastic bowl licking, I’ve been a serial bowl licker from way back. Licking the bowl is almost a reflex action, especially when the cake batter and the icing tastes as good as this.
This cake is easy enough for an everyday eat but it looks impressive enough for a special occasion too, it’s the ultimate multi purpose cake for the chocolate lover in your life!
So tell me, are you a serial bowl licker too?!
Ingredients – Traditional
FOR THE CAKE
170g caster sugar
220g butter
50g cocoa
250g self raising flour
3 eggs
375g milk
85g dark chocolate chips
85g milk chocolate chips
FOR THE FUDGE FROSTING
350g icing sugar
75g water
100g butter
40g cocoa
How to – Traditional
FOR THE CAKE
- Lightly grease and line the base of a round springform cake tin.
- Using an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs a little at a time, beating well between each addition.
- Add cocoa powder and flour and mix until combined.
- Add butter, eggs and milk and mix until smooth.
- Fold in the chocolate chips.
- Pour batter into a lightly greased and lined cake tin and bake for 45 minutes at 180C.
FOR THE FUDGE ICING
- Place water, butter and cocoa in a saucepan and stir over a low heat, until butter has melted and all ingredients are combined.
- Mix in the icing sugar and place in a bowl in the fridge to cool. The mixture will set to be quite firm.
- Return to the pan and heat ever so slightly until the icing is of a spreadable consistency.
- Spread the icing onto the cooled cake.
Ingredients – Thermomix
FOR THE CAKE
170g raw sugar
50g cocoa
250g self raising flour
3 eggs
220g butter
375g milk
85g dark chocolate chips
85g milk chocolate chips
FOR THE FUDGE FROSTING
350g raw sugar
75g water
100g butter
40g cocoa
How to – Thermomix
FOR THE CAKE
- Lightly grease and line the base of a round springform cake tin.
- Place sugar into TM bowl and mill 10 seconds on speed 9.
- Add cocoa powder and flour and mix for 5 seconds on speed 8.
- Add butter, eggs and milk and mix for 20-30 seconds on speed 7.
- Add chocolate chips and stir on 10 seconds on reverse on speed 3, use the spatula.
- Pour batter into a lightly greased and lined cake tin and bake for 45minutes at 180C.
FOR THE FUDGE ICING
- Put 200g sugar into TM bowl and mill for 1 minute on speed 10. Set aside.
- Place the rest of the sugar and cocoa into TM bowl and mill for 10 seconds on speed 10.
- Add butter and water and cook for 10 minutes at 90C on speed 2.
- Mix in the icing sugar and place in fridge to cool. The mixture will set to be quite firm.
- Return to TM bowl and mix for 1 minute at 37C on speed 5.
- Spread the icing onto the cooled cake.
Other info
Prep time: 2 minutes Cooking time: 45 minutes plus cooling and decorating time.
