Classic Rich Chocolate Cake

Thermomix recipe: Classic Rich Chocolate Cake. Ready in 65 minutes. Serves 10. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 250 g plain flour
• 350 g caster sugar
• 80 g unsweetened cocoa powder
• 1 tsp baking powder
• 1 tsp bicarbonate of soda (baking soda)
• 1 tsp salt
• 2 large eggs
• 240 ml milk
• 120 ml vegetable oil
• 2 tsp vanilla extract
• 240 ml hot water or hot brewed coffee
• 200 g unsalted butter, softened (for frosting)
• 400 g icing sugar (powdered sugar) (for frosting)
• 50 g unsweetened cocoa powder (for frosting)
• 60 ml milk or cream (for frosting)
• 1 tsp vanilla extract (for frosting)

Instructions

1. Preheat oven to 180°C. Grease and flour two 20 cm round cake tins or one 23x33 cm rectangular tin, or line with baking paper.
2. Add 250 g plain flour, 350 g caster sugar, 80 g unsweetened cocoa powder, 1 tsp baking powder, 1 tsp bicarbonate of soda, and 1 tsp salt to the Thermomix bowl. Mix 10 sec / Speed 4. Transfer the dry ingredients to a large bowl and set aside.
3. Insert the butterfly whisk into the clean Thermomix bowl. Add 2 large eggs, 240 ml milk, 120 ml vegetable oil, and 2 tsp vanilla extract to the bowl. Mix 30 sec / Speed 3.
4. Remove the butterfly whisk. Add the reserved dry ingredients back into the Thermomix bowl with the wet ingredients. Mix 20 sec / Speed 4, scraping down the sides of the bowl with the spatula if needed.
5. With the lid on and the measuring cup removed, slowly pour 240 ml hot water or hot brewed coffee through the lid opening onto the mixture while mixing 30 sec / Speed 3. The batter will be thin.
6. Divide the batter evenly between the prepared cake tins.
7. Bake for 30-35 minutes for round tins, or 35-40 minutes for a rectangular tin, or until a skewer inserted into the centre comes out clean.
8. Let the cakes cool in their tins for 10 minutes before inverting them onto a wire rack to cool completely.
9. To prepare the frosting, clean and dry the Thermomix bowl. Insert the butterfly whisk. Add 200 g softened unsalted butter to the bowl. Cream 30 sec / Speed 3.
10. Add 400 g icing sugar, 50 g unsweetened cocoa powder, 60 ml milk or cream, and 1 tsp vanilla extract to the bowl. Mix 1 min / Speed 3, then increase to Speed 4 for another 30 seconds, or until the frosting is light and fluffy. Scrape down the sides of the bowl as needed.
11. Once the cakes are completely cool, frost as desired.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.