Hot Chocolate Fudge Cake
Thermomix recipe: Hot Chocolate Fudge Cake. Ready in 62 minutes. Serves 10. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 125 g plain flour
- 30 g unsweetened cocoa powder, sifted
- 4 g baking powder
- 4 g baking soda
- 200 g caster sugar
- 1 g salt
- 1 large egg
- 120 ml full-fat milk, at room temperature
- 75 g unsalted butter, melted and cooled slightly
- 15 ml neutral oil (canola, vegetable)
- 5 ml vanilla extract
- 120 ml boiling water
- 240 ml thickened cream (heavy cream)
- 220 g dark chocolate (60-70% cocoa), chopped or chips
- Vanilla ice cream, for serving
Instructions
- Preheat your oven to 180°C (160°C fan). Grease a 20 cm (8 inch) cake pan with butter and line the bottom with baking paper.
- Add 125 g plain flour, 30 g unsweetened cocoa powder, 4 g baking powder, 4 g baking soda, 200 g caster sugar, and 1 g salt to the Thermomix bowl. Mix for 10 seconds / Speed 4. Scrape down the sides of the bowl.
- Add 1 large egg, 120 ml full-fat milk, 75 g melted and cooled unsalted butter, 15 ml neutral oil, and 5 ml vanilla extract to the bowl. Mix for 20 seconds / Speed 4. Scrape down the sides of the bowl.
- Add 120 ml boiling water to the bowl. Mix for 15 seconds / Speed 4, or until the batter is smooth and well combined. The batter will be quite thin.
- Pour the batter into the prepared cake pan. Bake for 40 minutes, or until a skewer inserted into the centre comes out mostly clean (a slight smear is acceptable for a fudge cake).
- Let the cake cool in the pan for 10 minutes. Invert it onto a plate, then flip it right side up onto a cooling rack or plate. Cool for another 10 minutes; the cake will still be warm for serving.
- For the Chocolate Fudge Sauce: If using a block of chocolate, add 220 g dark chocolate (60-70% cocoa) to the clean Thermomix bowl and chop for 5 seconds / Speed 7. If using chips, skip this step.
- Add 240 ml thickened cream to the bowl with the chopped chocolate. Cook for 5 minutes / 90°C / Speed 2. Scrape down the sides and bottom of the bowl.
- Check the consistency of the sauce. If needed, cook for an additional 1 minute / 90°C / Speed 2. The sauce should be smooth and glossy. To prevent splatter, place the simmering basket on the lid instead of the measuring cup.
- For a final smooth finish, mix for 1 minute / 90°C / Speed 1 / Reverse.
- Cut slices of the warm cake. Top each slice with a scoop of vanilla ice cream and generously douse 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.