CWA Never Fail Chocolate Cake..in the thermomix
 
Prep time
Cook time
Total time
 
I've adapted this recipe to the thermomix from CWA Classics, one of my all time favourite cookbooks.
Serves: 16
What you'll need
  • 2 cups /400g raw sugar (or caster)
  • 2 cups /300g self raising flour
  • 2 Tbs cocoa
  • 1-2 Tbs instant coffee
  • 4 eggs
  • 180g melted butter
  • ½ cup sherry/brandy/spirit of your choice
Instructions
  1. Place raw sugar in thermomix and process 10 seconds speed 9 and set aside
  2. Melt butter - I have to confess I still use my microwave out of habit! But in the spirit of using the thermomix and because sometimes I do melt my butter in there. You can melt the butter for 2 minutes, 100 degrees, speed 2.
  3. Add in remaining ingredients and process for 60 seconds on speed 4. Half way through you want to scrape down the sides of the bowl
  4. You can make this gluten free by using a gluten free flour (if using a cup for cup substitute like White Wings or Woolworths Macro)
  5. **Pour the mixture into a lined square or round cake tin and bake in a preheated 180 degrees oven for about 40-45 minutes or until a knife or skewer comes out clean.
  6. Leave to cool in the tin for about 5 minutes then remove and leave on a rack.
  7. If you don't have a thermomix all you need to do is combine all of the ingredients and mix well and follow from **
Recipe by Retro Mummy at https://retromummy.com/2015/06/08/cwa-never-fail-chocolate-cake-in-the-thermomix/