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.
Ingredients
- 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
Instructions
- 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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Ooh! Think you should share with Arnott’s. They are very generous too! Believe me.
Tasted great! Went down a treat with everyone on AustraliaDay!
Easy to follow conversion. Thanks again Leonie! My hero!
Glad it all went so well 🙂
Nicole forgot to say it was that awesome that I had to hide the last pieces for her to take home to her daughters as the kids & adults just wanted more………
lol! That’s very funny! Pleased it was that awesome! 🙂
Hi I’m going to make this for Good Friday , would it be best to assemble on the day our would it be okay in the fridge overnight?
Also I couldn’t find malted milk powder……I bought some ovaltine hopefully that works
Hi Sam – yes doing it the day before will be fine. Malted milk powder can be tricky to find as I had trouble too! I believe it is kept near milo etc in the supermarket. I use just plain milk powder when I make it as I always have that here anyway to make yoghurt. I would assume ovaltine would work too. I hope you enjoy it! 🙂
Thanks for the quick response! I ended up finding Nestlé Malt drink which is powdered malt milk from what I can find, I got scared that the ovaltine wouldn’t make the filling nice and thick but in hindsight it probably would have been fine as I think it just adds flavour more than anything.
Anyway it looks awesome can’t wait to taste tomorrow
I love that you put the pre-cake instructions first!
Thanks Franca – yes much easier to do all the milling of dry ingredients first! 🙂
Ok, recipe printed, borrowing nic’s trays, malt & how lucky am I her 2nd bowl, so will grab ingredients & make Friday night, wish me luck lol 🙂
lol – you wont need any luck Anita! Enjoy! 🙂
Made this today for my sons birthday party, Wow, what a cake! Need to go for a loooong run in the morning to work it off 😉
I used penguin bars (actually the bargain shop version of penguin bars), since we can’t get timtams in Ireland.I think timtams where originally modelled on penguin bars, or so wikipedia says 😉
I’m pleased you liked it Britta 🙂
This is an excellent cake!! Came out beautifully. My family love it.
That’s great to hear Maureen! 🙂
Chocolate coma!!!
This was amazing Leonie! Thanks for converting… Miss 15 (a fellow chocolate addict!) loved her birthday cake.
X
Oh How exciting! Glad she liked it Leisa! And yes Chocolate Coma is kinda the only word to explain it.
NB the TimTams don’t get added to the cake mix (ugh my cake is all crumbly and a mess), rather they get added on top of the filling. The family are getting it regardless!
oh noooo! 🙁
Hope the family will still enjoy it regardless!
this looks wonderful if only I knew what Tim Tams is??? No such ting in France!! Lol
oh Sheina that’s so sad! 🙁
Tim Tams are a type of chocolate biscuit made by the Australian food company Arnott’s and available in several countries. A Tim Tam is composed of two layers of chocolate malted biscuit, separated by a light chocolate cream filling, and coated in a thin layer of textured chocolate. In one word they are YUM!!! 🙂
Sooo yum.
Bit of work, but was not difficult and could be done in stages which really helped!
yes I totally agree with you Deb. 🙂
Oh my goodness, I just made this! It turned out perfectly. I didn’t have malted milk powder so left it out of the filling and it seems fine. I was a bit worried about how long the ganache was taking to thicken up. Leonie counseled patience and she was right! I ended up leaving it overnight and it spread perfectly this morning.
I’m so pleased the ganache thickened for you Annette. I hope everyone enjoys it! 🙂
Looks amazing. I hope to make this today. just a quick question though. Do you use the butterfly to make the cake batter, or just wizz it up without it? TIA
Hi Janine – no I don’t use the butterfly. Enjoy! 🙂
How I love searching through your archives!! You are an inspiration 🙂 Love, Love your work!!
Thank you Samara 😀