Hot Chocolate Fudge Cake
Thermomix recipe: Hot Chocolate Fudge Cake. Ready in 70 minutes. Serves 10. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 125 g (1 cup) plain/all-purpose flour
- 30 g (1/3 cup) unsweetened cocoa powder, sifted
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 200 g (1 cup) caster/superfine sugar
- 1/4 tsp salt
- 1 large egg
- 120 ml (1/2 cup) full-fat milk, at room temperature
- 75 g unsalted butter, melted and cooled slightly
- 15 g (1 tbsp) neutral oil (canola, vegetable)
- 1 tsp vanilla extract
- 120 ml (1/2 cup) boiling water
- 250 ml (1 cup) thickened / heavy cream
- 200 g (1 1/4 cups) dark chocolate melts or chips (60-70% cocoa)
Instructions
- Preheat your oven to 180°C (160°C fan). Grease a 20cm (8") cake pan with butter and line the base with baking paper. Set aside.
- Add the plain flour, sifted cocoa powder, baking powder, baking soda, caster sugar, and salt to the Thermomix bowl. Mix 10 sec / Speed 4. Scrape down the sides of the bowl.
- Add the egg, milk, melted butter, neutral oil, and vanilla extract to the Thermomix bowl. Mix 20 sec / Speed 4, scraping down once if needed.
- Add the boiling water to the Thermomix bowl. Mix 15 sec / Speed 3 until the batter is smooth and thin. Pour the batter immediately into the prepared cake pan.
- Bake for 40 minutes, or until a skewer inserted into the centre comes out mostly clean (a faint smear of batter is acceptable for a fudge cake).
- Allow the cake to cool in the pan for 10 minutes. Invert onto a plate, then onto a cooling rack or another plate right side up. Cool for a further 10 minutes; the cake will still be warm for serving.
- To prepare the Chocolate Fudge Sauce, add the thickened cream to the clean Thermomix bowl. Heat 3 min / 50°C / Speed 1.
- Add the dark chocolate melts or chips to the bowl. Melt 3 min / 50°C / Speed 2. Scrape down the sides of the bowl with the spatula. If not fully melted, continue for another 1-2 min / 50°C / Speed 2.
- To ensure a smooth and even consistency, mix the sauce 1 min / 90°C / Speed 1 (Reverse). This also helps prevent sticking.
- Cut slices of the warm cake. Top with a scoop of vanilla ice cream and douse generously with the warm chocolate fudge sauce (approximately 60 ml or just under 1/4 cup per slice).
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.