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Chocolate Mud Cake With Cream Cheese Swirl

by Tenina Holder
`12wUnbaked, unswirled, but you get the idea?

Now if this isn't the easiest dessert cake you have ever made, I will need to know WHY!! It is moist, more-ish and takes less time than Betty Crocker! You can make the cake without the swirl (but why would you, unless there was a cream cheese shortage or something)…? It is fantastic for a crowd as it really does make a huge cake. The size baking tin you use is up to you, but I recommend a very large one, that you might normally roast meat in…really, its that big!

Need

  • Swirl
  • 250 g cream cheese
  • 110 g caster sugar
  • 3 eggs
  • 1 tbsp vanilla extract
  • 50 g SR flour
  • Cake
  • 460 g caster sugar
  • 500 g SR cake flour
  • 40 g good cocoa powder
  • Pinch salt
  • 1 tsp bicarb soda
  • 430 g cool water
  • 65 g balsamic vinegar
  • 100 g flavourless oil
  • 2 tsp vanilla

Do

1  

If using an oven (in the absence of a wonderful Combi Steam Oven), place a large tray of water on the bottom shelf of your oven and preheat to 180ºC. Butter and flour large baking dish, we are talking lasagne size…BIG!

2  

Place all swirl ingredients into Thermomix bowl and blend for 10 se/speed 6. Scrape down sidesof bowl and repeat. Remove from bowl and set aside.

3  

Place all cake ingredients into Thermomix bowl and blend for 30 sec/speed 6.

4  

Scrape down and repeat. Pour into prepared baking dish.

5  

Dollop Cream Cheese Swirl on top of the cake and use a fork or skewer to marble the swirl.

6  

Process in Combi steam oven for 1 hour or until set in the centre or bake for 45-60 minutes IN tray of water.

More

Serve warm or cold with cream, ice cream, custard, stewed fruit, fresh raspberries, strawberries, mango…Bon appetit.

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