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!
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
- 1 Batch Salted Caramel Sauce pre-made and cooled Recipe
- 140 Gram Extra Virgin Olive Oil (EVOO) BUY
- 400 Gram cool water
- 2 Teaspoon Vanilla - Bean Paste BUY
- 40 Gram balsamic vinegar
- 1 Teaspoon bicarb soda
- 300 Gram coconut sugar
- 500 Gram bakers flour
- 50 Gram Chocolate dark cocoa powder (or dutched cocoa) BUY
- 1 Pinch Pink Salt Flakes BUY
Preheat oven to 170°C and place a large baking dish filled with water onto the bottom shelf.
Make sure you have pre-made the Salted Caramel Sauce and that it is cooled, but not set hard from the fridge.
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.
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.
Bake 40-45 minutes until just set in the centre. It will still be gooey due to the caramel sauce, but go with it!
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!