This chocolate cake is soft and fluffy and super simple to make in the Thermomix. Enjoy it plain or decorate it with chocolate buttercream icing or chocolate ganache.
This is perfect if you’re looking for a no-fuss chocolate cake recipe. I love how easy it is to combine everything and mix for a couple of minutes in the bowl, and then it’s ready for baking.
It tastes lovely with just a sprinkling of icing sugar over the top, or you could smother it with chocolate buttercream icing, whatever takes your fancy! I’ve included a recipe for Thermomix chocolate buttercream icing in the recipe card below.
Soft & Fluffy Thermomix Chocolate Cake
A simple chocolate cake that’s quick to make in the Thermomix and turns out perfectly every time.
Ingredients
For the Chocolate Sponge
- 125 g unsalted butter, chilled and roughly cubed
- 125 g caster sugar
- 125 g self raising flour
- 2 tablespoons cocoa powder
- 2 eggs
- 1 tablespoon golden syrup
Chocolate Buttercream
- 75 g unsalted butter, chilled and roughly cubed
- 25 g cocoa powder
- 125 g icing sugar
- 20 g milk
Instructions
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Preheat the oven to 190°C/375°F (170°C fan) and grease and line a 20cm round cake tin with baking paper.
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Soften the butter in the Thermomix bowl for 30 sec/speed 5 until creamy.
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Add the remaining ingredients to the Thermomix bowl and mix for 10 sec/speed 5. Scrape down the bowl and along the bottom of the mixing bowl with a spatula then mix for another 5-10 sec/speed 5 until smooth.
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Spoon the batter into the cake tin and bake for 35-40 minutes until firm to touch and a toothpick inserted into the middle comes out clean.
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Cool for 10 minutes in the tin then turn out onto a wire rack to cool completely before icing.
Chocolate Buttercream
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Add the butter to the Thermomix bowl and mix for 20 sec/speed 5 until creamy.
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Insert the butterfly whisk, add the icing sugar and cocoa powder and beat for 20 sec/speed 3. Scrape down bowl.
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Add the 20g milk and beat again for 20 sec/speed 2.5. Scrape down the sides and bottom of the bowl with the spatula and repeat for 10 sec/speed 2.5 until smooth.
Notes
Storage: Store the cake in an airtight
container at room temperature for up to 3 days. If your kitchen is warm, it’s best to keep it in the fridge. If refrigerated, bring to room temperature before serving for the best texture.
Nutrition
Serving: 1g | Calories: 399kcal | Carbohydrates: 47g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Cholesterol: 100mg | Sodium: 210mg | Fiber: 1g | Sugar: 32g
