Okay so this is the story about the Thermomix Chocolate Cake Recipe with TIM TAMS from taste.com 🙂
You see it all started over an innocent post on our ThermoFun Members Facebook Group with Nicole saying how wonderful it would be to have this cake for Australia Day. Then someone, I won’t mention names (Julie!!), tagged me in the post to help Nicole out in converting it! Well I may have been a little eager on this one and said I’d give it a go and report back. It had Tim Tams and was chocolate what else was I supposed to do! I HAD to help Nicole out!! 🙂
I got caught up with a couple of things and the group started heckling me for this recipe – I mean come on they claimed I ate all the Tim Tams, I’d made the cake and ate it before Diana could photograph it, then past chocolate bulk buying for others was called into question – geez you’d think that I was addicted to chocolate and it was the only thing keeping me alive – albeit some days I think it is! 😉
So FINALLY I got the cakes in the oven, then after putting it together realised I’d left out the Tim Tams in the middle – have I told you all lately that I hate when a recipe says ‘set aside’?! I think I might have to get a sticker for my kitchen saying “Have you added the set aside stuff yet?” So I improvised and did a sprinkling of crushed Tim Tams on top.
Be warned this chocolate cake has over 600g of chocolate in it! So small pieces, small pieces!!!
NB: If you live outside of Australia and cannot get Tim Tams, they can be substituted using Penguin Chocolate Biscuits.
- 180g butter, cubed softened
- 370g raw sugar
- 3 eggs
- 220g self raising flour
- 70g plain flour
- 80g cocoa powder
- ½ tsp bicarb soda
- 120g milk
- 120g water
- 100g Arnott’s Original Tim Tams, halved
- 400g milk chocolate melts
- 300ml pouring cream
- 120g butter, cubed softened
- 450g icing sugar
- 2 Tbsp malted milk powder
- 2 Tbsp milk
- 200g milk chocolate melts
- Preheat oven to 180°C. Grease and line base and sides of two 18 x 27cm (base measurement) slice tins.
- Do the following 4 steps at the very beginning while your bowl is completely dry – no washing of bowl is needed in between – set each aside in separate bowls.
- Place 370g sugar in TM bowl and mill 3 sec / speed 9. Set aside.
- Place Tim Tams in TM bowl and chop 5 sec / speed 9. Set aside.
- Place 400g ganache chocolate in TM bowl and grate 10 sec / speed 9. Set aside.
- Place 200g filling chocolate in TM bowl and grate 10 sec / speed 9. Set aside.
- Place butter and sugar in TM bowl and cream together 10 sec / speed 5. Scrape down and repeat.
- Add eggs and mix 10 sec / speed 5. Scrape down.
- Add SR flour, cocoa and bicarb and mix 10 sec / speed 5. Scrape down.
- Add milk, water and plain flour and mix 10 sec / speed 5.
- Divide mixture among tins.
- Smooth mixture in tins and bake 25-30 mins or until a skewer inserted into centres comes out clean. Cool in tins for 5 mins. Transfer to wire racks to cool completely. If the tops are not flat cut them to make them flat.
- Place 400g chocolate and cream in TM bowl and cook 3 mins / 50°C / speed 2. Scrape down and ensure all chocolate is melted.
- Pour into a container/bowl and place in fridge – stirring often for 40 minutes until thickened slightly.
- Place all chocolate filling ingredients in TM bowl and mix 30 sec / speed 5. Scrape down and repeat.
- Melt 2 mins / 50°C / speed 3. Scrape down and if required continue melting 1 min / 50°C / speed 1. Set aside.
- Place one cake on a wire rack set over a baking tray. The best halves to sandwich together are the perfectly flat ones that were on the bottom of the tins.
- Use a palette knife to spread filling over cake.
- Sprinkle with crushed Tim Tams. (Sadly I did forget this so ended up sprinkling the tim tams on top of the ganache! Would be better though in the middle). Top with remaining cake.
- Place in fridge for 30 mins to set.
- Pour ganache over the top of cake. Use a palette knife to spread ganache over top and sides to cover. Set aside for 10 mins to set.
- Eat any remaining Tim Tams or store in vegetable crisper for later!
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