Are you looking for more weekend recipes? Whip out that Thermomix (or another ‘all-in-one kitchen machine’) and try your hand at everyone’s favourite: cake!
Rich mocha mud cake
Image and text from The Great Thermo Meal Prep Cookbook by Tracey Pattison, photography by Cath Muscat, Murdoch Books RRP $39.99.
Prep: 45 mins, plus 30 mins standing time and cooling time
Cook: 1hr 20 mins
200g 70% dark chocolate, broken into pieces
250g butter, chopped
250ml (1 cup) strong-brewed plunger coffee
60ml (1/4 cup) coffee-flavoured liqueur
440g (2 cups) caster (superfine) sugar
225g (1 1/2 cups) plain flour
2 tsp baking powder
50g (1/2 cup) almond meal
250g milk cooking chocolate
250g dark cooking chocolate
170ml thin (pouring/whipping) cream
Preheat the oven to 160°C/140°C fan-forced. Line the base and side of a 22cm round spring-form cake tin with baking paper.
Add the dark chocolate to the mixer bowl, measuring cup in. Grate for 8 sec/speed 7. Scrape down the side of the bowl. Add the butter, coffee and coffee liqueur to the mixer bowl, measuring cup in. Cook for 2 min/50°C/speed 2 or until melted and smooth.
Add the sugar, flour, baking powder, almond meal and eggs to the mixer bowl, measuring cup in. Mix for 20 sec/speed 5 or until combined – the mixture will be runny. Pour the mixture into the prepared tin and level the surface. Clean the mixer bowl.
Bake the cake for 1 hour and 15 minutes or until a skewer inserted in the centre comes out clean. Stand in the tin for 30 minutes, then transfer to a wire rack to cool completely.
Meanwhile, make the ganache by adding the chocolates to the mixer bowl, measuring cup in. Grate for 8 sec/speed 7. Scrape down the side of the bowl. Add the cream to the mixer bowl, measuring cup in. Cook for 2 min/50°C/speed 2, or until melted. Transfer the mixture to a heatproof bowl. Stand at room temperature, stirring occasionally, until completely cooled and thickened (to a spreadable consistency).
Spread the ganache evenly over the cake, then slice and serve or store.