This cake originated with my own mum who could whip it up with a fork in no time. She used to add a white creamy butter frosting with tinned mandarin segments!! (I love that still!)
But here is your more traditional fully chocolate cake. Cheaper than chips, quicker than anything and really great for school/work lunches, cut into pieces and frozen. It is moist, (thanks to the EVOO) chocolatey and more-ish. It is also dairy free and egg free, making it suitable for those with problems in that area! We have added a ganache recipe for the topping, but you really don't need to mess with that unless you want to.
Make it at the beginning of the week to last all week. It just gets better! (If you can make it last of course!)
Think about adding in some doTERRA oils of choice. Peppermint, wild orange and ginger would all work really well!
Enjoy and make sure you join me for LOADS MORE recipes that work!
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- 100 Grams Extra Virgin Olive Oil (EVOO) BUY
- 400 Grams cool water
- 2 Teaspoons Vanilla Bean Paste BUY
- 40 Grams Balsamic Vinegar
- 1 Teaspoon bicarb soda
- 300 Grams Coconut Sugar
- 500 Grams Bakers or Strong Flour BUY
- 50 Grams Cocoa Powder BUY
- Pinches Pink Salt Flakes BUY
Preheat oven to 170°C and place a large baking dish filled with water onto the bottom shelf.
Place all ingredients into the Thermomix bowl in the order listed. Beat 10 sec/speed 6. Scrape down sides of bowl and repeat.
Pour into ungreased lasagne pan and bake 25-30 minutes until just set in the centre.
Remove from oven and cool completely before frosting with ganache.
Freeze into pieces that will fit into a lunch box and send to school or work frozen. They will be nice and fresh by morning tea time.
To make ganache, place 100g dark chocolate in pieces and 80g cream into Thermomix bowl and melt 5 min/50°C/speed 1. Stop and scrape down sides of bowl as needed. Spread equally across the cold cake. Refrigerate to set.