Four looks- one cake

baking, cake, chocolate, dessert, thermomix, Uncategorized

On my previous post I was making excuses for having a cake pan selection which might bring out the green-eyed monster in Williams Sonoma, so I have to show you my latest addition and trust me I think you are going to love it. I love everything about the Nordic brand of bakeware- everything, except the weight when I want to push it in a suitcase for the journey back to guernsey when the luggage allowance is 20kg on the London-guernsey leg. How is a girl meant to do that?!

I took the opportunity to try the chocolate cake recipe from the King Arthur cake flour box. This is a very good quality flour and if you have only ever used all purpose flour in your cakes, I recommend you give it a try. So I have converted it to a Thermomix recipe and of course that means weight and not volume.

You'll need

  • 115g softened butter – use the Thermomix to soften your butter sp 3 50°, 20-40 seconds depending on how cold your butter was
  • 100g vegetable oil
  • 200g sugar ( I always use caster sugar in my cakes, although American granulated is finer than that sold inUK under the same name- obviously Thermomix owner can grind their own) If you use a sugar substitute, go right ahead.
  • 4 eggs
  • 1 tsp vannilla extract ( ideally make your own with old vanilla beans)
  • 300g cake flour
  • 8g baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 100g good quality cocoa powder
  • 140g milk (I used almond milk)
  • An espresso measure of strong coffee (I used a flavoured nespresso) I have said it before but if don't know the wonder of a coffee shot in your chocolate cake, you have not eaten with the kings.

I have loved using my Thermomix from the day it arrived, but I admit that it took a long time for me to make cakes in it. My stand mixers ( kitchen aid in US and kenwood in UK) were another limb when it came to baking – I tried a few times to replicate the lightness, but it just didn't happen. Over the past couple of months I have been adapting sponge recipes to TM using only the whisk attachment and softening the butter at 50° before creaming with sugar- voilá, it really gives the stand a run for its money. Two downsides remain: it is easier to clean every last drop of mixture from a kitchen aid (that's before licking!) and if you have chunky bits in your mix, you have to remember to switch to reverse action. You can tell I have fallen foul of that one before.

Without further ado, this is the Thermomix method for this yummy chocolate cake recipe:

Preheat oven to 180°C/350°F

Soften the butter at 50° sp4

Add the sugar and mix sp3 20 seconds

Put whisk attachment in place, and add eggs and extract through lid, sp3, whisking well between each egg. This should take about 3 minutes

Add all other ingredients, whisk to mix thoroughly, scraping sides of TM bowl as necessary.

Prepare your pans with spray.

This was more than enough for my new 4-cake pan set. They took about 20 minutes to bake. Alternatively tip into 2 x 23cm/9″ pans and bake for 30 minutes

Happy baking!


Posted by

hi! i am Anne (hence vANNilla) - two 'N's autocorrect WILL autocorrect - grrrrrr I can most often be found cooking up a storm in the kitchen,(with my trusty thermomix) behind a camera or a kindle. If you are a traveller/photographer my bog is @vannilla If you have come as a baker my blog is i studied economics in Edinburgh in the early 70's; now retired from a day job, on paper i have plenty of time to explore the blogosphere and enjoy the shared experiences of others. like every other retiree i know we wonder how we fitted in a day job. I split my time between Guernsey,. In the Channel Islands -a 20-odd square mile island with 60thousand+ inhabitants- and Phoenix, Arizona. The mix is perfect- the former is beautiful but attacks of cabin fever are never too far away. Arizona, on the other hand IS king of the open road and has THE biggest bluest sky EVER. my blogs revolve around baking (vannillarock) and photography/travel if you like what you see please do start a conversation :)

5 thoughts on “Four looks- one cake”

    • If you do let me know what you think. When I did a course at Raymond blanc’s many years ago the chef there pretty much said the difference between good and great bread is the flour.


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