This is my go-to chocolate cake that I have been making since I first learnt to cook. It is always moist and never fails. The original recipe is in my mother's handwriting in the Favourite Recipe Book she gave me with our family recipes in it many years ago. The original recipe called for all the ingredients to be beaten together for 2 minutes, before the eggs are added, and then beaten for a further 2 minutes. I have adapted the recipe for my Thermo Chef, but have given suggestions for a Thermomix.
Preheat your oven to moderate (180C), and grease 2x 20cm sandwich tins.
Place the following ingredients in the bowl of your thermie:
250g SR Flour
225g sugar
40g cocoa
1/2 teaspoon bicarb soda
1 teaspoon vanilla essence
1 cup milk
100g melted butter
Mix for 1 minute on speed 4 (speed 5 TMX)
Add 2 eggs and mix for another minute on speed 5 (speed 5 TMX)
Pour into prepared tins and cook in a moderate oven for about 30 minutes, until cooked.
This can also be made into cupcakes, and will make approx 1 1/2 dozen, medium cupcakes. The mixture is quite runny and easy to pour into cupcake papers.
I made these cupcakes for my daughter's cake decorating party on the weekend, and iced them with the leftover icing. This is a photo of the leftover cakes that I had put in the freezer. I quickly pulled them out of the freezer and took this photo!
Members' commentsThis is a very popular cake for birthday cakesCP - Guess what?, this truly IS a quick mix cake. Very nice, ES and thank you so much for sharing. Used a ring tin and cooked for 30 mins. Too easy.
JuliaC83 - Made this in a ring tin as well - fabulous height!!! I switched 100g butter for 100g coconut oil ... adds a really subtle hint of coconut. Delicious!!
maddy - Loved the recipe Emerald Sue. It was lovely & moist like you said. The regular sized cupcakes took 19 mins. To cook, and the mini cupcakes took 12 mins. My new favourite chocolate cake. I love this mix, and I find it keeps well & is more moist compared to the choc bimby's cake. I have found that this is the only mix that gives perfect domes...especially in a mini muffin tin.
CC - I promised to make a cake for a charity event tomorrow. Your recipe fitted perfectly into my Williams-Sonoma cookie cake pans Sue. I sandwiched them together with halve quantity of the
buttercream recipe that johnro used recently.
Wonder - I made this last night to feed a hoard of teenagers that called in. DD has recently cut lactose from her diet so I subbed butter for rice bran oil, milk for lactose free milk and the cocoa powder for pure cacao powder. The cake seemed to take longer to cook than I expected but fortunately I had put it in a ring tin so it was ok. I didn't taste it but the kids said is was good and the texture looked good.
Double Delight - Yum Yum, easy and moist. Thanks.
Denzelmum - Quick and easy, made in 8" square tin. Thank you.
Hally - Just taken cup cakes and a round cake out of the oven, they rose very well, in fact all have domed. Never had this before, but will just cut the dome off & eat it.
ES - this cake does dome. If you want a flat top, try baking in a silicon pan.
Augusta - to get a flatter top, next time you make this cake just slice off the dome and turn it upside down, I always had to do this with cakes that I used to make for people as this gives you a flat surface to work with.
maddy - I don't see the doming an issue at all, especially with cupcakes as it aids the shaping for piping swirls of icing.
KarenH - Made a
double quantity of this recipe this morning as a "test run", and although it nearly filled the thermie, it worked fine - so double quantity is do-able. I used a 26cm square cake tin, and in my oven it took nearly an hour to cook. It is a lovely cake, perfect texture and lovely and moist. Thanks for the recipe ES (and your mum!).
kezza - This is a great cake. As everyone has said its lovely and moist. I have made it in a ring tin and experimented on the weekend with cupcakes and smaller bite size cakes. Had the dome thing a bit, but not too bad. I am still pondering whether to use fan forced or not. Does this affect the doming or is it just the mixture?
Made this cake for Easter Sunday and used
Maddy's fantastic chocolate buttercream. Cake was loved by all and everyone said icing and filling tasted just like chocolate mousse. Thank you ES and thank you Maddy.
