Salted Caramel Chocolate Cake

Name: Thermomix recipe: Salted Caramel Chocolate Cake
Prep time: 5 min
Cook time: 40 min
Ingredients: 1 Batch Salted Caramel Sauce pre-made and cooled; 140 Grams Extra Virgin Olive Oil (EVOO); 400 Grams cool water; 2 Teaspoons vanilla bean paste; 40 Grams balsamic vinegar; 1 Teaspoon bicarb soda; 300 Grams coconut sugar; 500 Grams bakers or strong flour; 50 Grams cocoa powder dark (or dutched cocoa); 1 Pinch pink salt flakes

Make on Fresco

Serves 16 Prep Time 5 minutes Cook Time 40 minutes Rated: Print

This family cake is a little bit special as well, but does the distance for large gatherings. Super quick to mix, really delicious with nothing else.

This cake was the big hitter with our cooking classes recently. If you came to our classes in March in Perth you will know why! Then we turned it into an amazing Easy Chocolate Caramel Trifle. As you do. When you cook for a crowd. I have to say this cake would never make it to trifle if I had the kids here, but with the empty nest thing that is going on, definitely would go the distance for trifle. So whatever your situation...cook it once, and definitely eat it twice!

Need

1 Batch Salted Caramel Sauce pre-made and cooled Recipe
140 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
50 Grams cocoa powder dark (or dutched cocoa) BUY
1 Pinch pink salt flakes BUY

Do

1: Preheat oven to 170°C and place a large baking dish filled with water onto the bottom shelf. Make sure your cake tin will fit easily into the water bath. We suggest a minimum of a lamington tin size, 12 x 8 inch. Or slightly larger if it will fit into the water bath as mentioned.
2: Make sure you have pre-made the Salted Caramel Sauce and that it is cooled, but not set hard from the fridge.
3: Place all ingredients except Salted Caramel Sauce into the Thermomix bowl in the order listed. Beat 10 sec/speed 6. Scrape down sides of bowl and repeat.
4: Pour into un-greased rectangular cake tin. Put the cold Salted Caramel into a piping bag with a large round nozzle. Pipe lines down the top of the cake. Use a spoon or skewer to marble the caramel through the cake.
5: Bake 40-45 minutes until just set in the centre. It will still be gooey due to the caramel sauce, but go with it!
6: Serve with or without whipped cream or ice-cream. This cake freezes really well.

This is a fabulous family style cake and perfect for after school treats. It freezes really well in portion sizes. Just take the frozen piece of cake from the freezer and pack in a lunch box, it will be perfect by recess or morning tea time!

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!