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Thermomix Chocolate Portrait image Chocolate Mud Cake sliced on a plate and the remainder on a platter.

Thermomix Chocolate Mud Cake

Julie Carlyle
A delicious Thermomix chocolate mud cake is a delicious cake that everyone loves!
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Prep Time 10 minutes
Cook Time 1 hour 45 minutes
Total Time 1 hour 55 minutes
Course Birthday, Cake, Dessert, Snack, sweet snack
Cuisine American, Australian, Modern
Servings 20 slices
Calories 367 kcal

Equipment

Ingredients
 
 

Chocolate Mud Cake

  • 250 gm butter cut in squares
  • 200 gm dark chocolate (broken into squares) 40% cocoa
  • 200 gm brown sugar
  • 250 gm white sugar
  • 250 gm milk
  • 175 gm plain flour 1 ¼ cup
  • 25 gm dutch process cocoa ¼ cup
  • 70 gm SR flour ½ cup
  • 2 eggs

Chocolate ganache

  • 200 gm dark chocolate (broken into squares) 45% cocoa
  • 140 gm pouring cream

Instructions
 

Chocolate Mud Cake

  • Preheat fan forced oven to 160 degrees.
  • Line a 20cm cake tin with baking paper.
    20cm Cake tin with baking paper
  • Add butter and chocolate to TM bowl. Chop 7 sec/Speed 9.
    250 gm butter, 200 gm dark chocolate (broken into squares)
    Butter and chocolate in Thermomix bowl
  • Melt 5min/80degrees/Speed 1.
    Melted butter and chocolate
  • Add sugars to the chocolate mixture. Combine 2 min/80 degrees/Speed 1. (NOTE: If the sugar doesn't melt or the chocolate gets stiff don't worry! It will still work.)
    200 gm brown sugar, 250 gm white sugar
    Adding sugars to melted chocolate mud cake mixture
  • Add the milk and then the eggs to the TM bowl. Blitz 20 sec/Speed 7.
    250 gm milk, 2 eggs
    Blitz milk and egg chocolate batter
  • Add the flours and Dutch process chocolate to the TM bowl. Combine 30 sec/ Speed 5. Repeat this step if the flour is not completely incorporated.
    175 gm plain flour, 25 gm dutch process cocoa, 70 gm SR flour
    Adding the flours to the chocolate mud cake
  • Pour the batter into the prepared tin.
    Chocolate Mud cake ready for baking
  • Bake for 60 minutes then cover the tin with foil. Bake for a further 45 minutes or until a skewer comes out clean.
  • Leave the cake in the tin for 15 minutes. Turn the cake out onto a cooling rack. When cooled the cake can be frosted.

Chocolate Ganache

  • Place the chocolate in the TM bowl. Chop 5sec/Speed 9.
    200 gm dark chocolate (broken into squares)
  • Add the cream to the chocolate. Melt 2min/50 degrees/Speed 2.
    140 gm pouring cream
  • Allow the ganache to cool until it reaches a workable consistancy.
  • Pour the ganache over the cake allowing it to coat the sides.

Notes

This cake is best served at room temperature so keep it in an airtight container out of the fridge.

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Nutrition

Calories: 367kcalCarbohydrates: 43gProtein: 4gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 52mgSodium: 100mgPotassium: 154mgFiber: 3gSugar: 29gVitamin A: 436IUVitamin C: 0.04mgCalcium: 46mgIron: 2mg
Keyword Cake, Chocolate, Chocolate Cake, Chocolate dessert, mud cake
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