Thermomix Chocolate Cake

This Thermomix Chocolate Cake is rich and fudgy with a to-die-for chocolate buttercream. It is my go-to Thermomix cake recipe for birthday cakes.

I find this to be a very forgiving cake. It holds up well to layering and icing - whether you stop at the buttercream or cover it with fondant.

I usually make it as a three-layer cake using 3 x 8-inch round cake tins. However I have also used it for 6-inch cake tins for a tall thin cake, as you can see in the surf cake below. You could also use 2 x 8 or 9-inch cake tins.

Note that this recipe will use a TM5 or TM6 bowl to full capacity. If you have a TM31, you may need to reduce portions.

Ingredients

The best thing about this Thermomix chocolate cake recipe is that it uses basic ingredients from your store cupboard. Nothing fancy to see here, folks! (But just wait til you taste it!)

You will need:

• Water
• Coffee (don't be put off, you won't be able to taste it!) - see below
• Brown sugar
• White sugar
• Butter
• Cocoa Powder
• Eggs
• Plain Flour (can substitute with self raising powder, just skip the baking powder)
• Baking Powder
• Bicarbonate of Soda
• Vanilla Extract

Using coffee in Chocolate Cake

Don't be put off by using coffee in a chocolate cake. You can totally skip it if you want to. HOWEVER, I think you will like the results.

Using a little coffee in any chocolate recipe does not make it taste of coffee... it makes it taste even more chocolatey!

I have an espresso machine in my kitchen, so it is very easy to quickly make a shot of espresso and add to my recipes.

If you don't have an espresso machine, you can toss in a teaspoon of instant coffee granules, brew a strong cup of coffee (just make sure if you add a full cup of coffee you reduce the water by the same amount) or use a teaspoon of espresso powder.

How to make the cake

The other great thing is that it is such an EASY recipe. Seriously easy.

To get started, melt and warm the water, coffee, butter and cocoa powder. Once you have done this, you need to let it cool down before you add in the eggs.

This will take around 10 minutes. Ideally, you want the temperature to come down to around 50 degrees.

While you are waiting for it to cool down, you can get your cake tins greased and lined and ready to go.

I do this by lightly coating the cake tin with softened butter, lightly coating in flour and then lining the base with baking paper. You can read my full method here.

Once the butter/cocoa/water mixture has cooled down, mix in the eggs and vanilla. And finally add the dry ingredients to the mixing bowl and and mix together.

You can now pour the cake batter into the prepared tins and bake for around 30 minutes or until a skewer inserted in the middle of the cake comes away clean.

You will see from the photo above that the batter is quite runny so you can pour it directly from the Thermomix jug into the cake tins.

Allow to cool for a few minutes in the tin and then transfer to a cooling rack to cool completely before icing with the buttercream.

Thermomix Chocolate Buttercream

This is the best chocolate buttercream. Honestly I think it could turn any old chocolate cake into the best chocolate cake!

It is rich and creamy and delicious. And so easy to make!

I suggest using cold butter (straight from the fridge is fine) to get the best consistency for covering the cake.

The recipe makes enough to cover a 3-layer 9-inch cake with icing between each layer and covering the cake.

You will need:

• Icing sugar
• Butter
• Cocoa Powder
• Vanilla Extract
• Milk

To make the buttercream, start by blitzing the icing sugar for 10 seconds on speed 9 to make sure it is well sifted, and set aside.

Next, whip up the butter for 30 seconds on speed 5 before adding in all the remaining ingredients and mixing for a further 30 seconds on speed 5. Done.

FAQs and Top Tips

Love Chocolate? You will also love these Thermomix recipes:

Pin it for Later!