Thermomix Chocolate Cake

4.77 from 47 votes

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

Prep Time20

Cook Time30

Additional Time30

Total Time1 20

Course: Cake, Snack

Cuisine: International

Servings:

Calories: 521kcal

Author: Marianne Rogerson

Ingredients

For the Cake

500 g water
1 shot espresso* see notes
250 g butter
70 g cocoa powder
4 eggs
1 teaspoon vanilla extract
200 g brown sugar
200 g caster sugar
350 g plain flour
2 teaspoon baking powder
1 teaspoon bicarbonate of soda

For the Chocolate buttercream

500 g icing sugar
300 g butter cold from fridge
80 g cocoa powder
90 g milk
1 teaspoon vanilla extract

Instructions

For the Cake

Pre-heat the oven to 150 C / 300 F.
Add the water, coffee (if using), butter and cocoa to the bowl and heat/melt for 3 minutes / 80 degrees / speed 2. Remove lid and allow to cool. (This will take around 10 minutes, ideally you want the temperature to drop to 50 degrees or below)
Meanwhile, grease and line two or three cake tins (see notes).
Once the mixture is cool, add the eggs and vanilla extract. Mix for 5 seconds / speed 4.
Add the sugars, flour, baking powder and bicarb soda. Mix for 30 seconds / speed 4.
Pour into cake tins (the batter is quite runny so you can pour directly from the TM bowl).
Bake in the oven for 30 minutes, or until a skewer inserted into the middle of the cake comes away clean.
Allow to cool for a couple of minutes in the tin before carefully turning out onto a wire rack to cool completely.

For the buttercream icing

Add the icing sugar to a clean dry Thermomix bowl. Blitz for 10 seconds / speed 9. Set aside.
Chop butter into pieces and add to the bowl. Cream for 30 seconds / speed 5.
Add the icing sugar, cocoa powder, milk and vanilla extract. Mix for 30 seconds / speed 5.

Notes

1. I usually make this cake using 3 x 8-inch cake tins. I have also used 3 x 6-inch tins for a taller cake. You could also use 2 x 8 or 9-inch tins. Click here to see how to grease and line cake tins.

2. Using coffee: Coffee is completely optional but will give a more chocolatey flavour. I prefer to use a shot of espresso, however you can substitute with 1 x teaspoon of espresso powder or instant coffee granules. You can also use a cup of strong brewed coffee, but be sure to reduce the water by the same volume of coffee that you use.

Nutrition