This recipe is a guest post from the very lovely Sam Colden, the lady behind the ‘Annoyed Thyroid’ blog. Sam loves to bake, run, eat dumplings and make magic in her thermomix (but not all at the same time). When’s she’s not baking, thermomixing, running or eating, she likes to kick cancer’s butt and look on the bright side of life. Sam also makes the most divine fudge EVER, which I’ve personally tasted and can vouch for. You can find her recipe here.
In the meantime, here is the recipe for Sam’s fabulous ‘Granny’s Chocolate Cake’. Just in time for Easter too. Add a few mini eggs to the top and you couldn’t ask for a prettier (or yummier) Easter dessert.
- 125g butter
- 230g raw sugar
- 1 egg
- 300g plain flour
- 2 tablespoons cocoa
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 190g milk
- 1 teaspoon bicarbonate of soda
- 2 tablespoons golden syrup
- Preheat the oven to 180C/160C fan forced. Lightly grease and line the base of a 23cm cake tin with baking paper.
- Add the flour, baking powder, cocoa and cinnamon into the TM bowl and mix for 10 seconds on speed 6. Set aside.
- Mill the sugar for 10 seconds on speed 9.
- Add the butter and chop for 5 seconds on speed 8. Insert the butterfly and cream the butter and sugar for 2 minutes on speed 4. Scrape down sides and base of bowl halfway through. Remove the butterful.
- Add egg and beat for 10 seconds on speed 4.
- Add the combined flour mixture and mix for 10 seconds on speed 4. Scrape down sides and base of bowl and mix for another 10 seconds on speed 4
- Heat the milk in a cup and mix with the bicarb and the syrup.
- Add the milk mixture to the TM bowl and mix for 10 seconds on speed 4. Scrape down sides and base of bowl and if necessary mix for another 10 seconds on speed 4
- Pour into cake tin and bake in centre of pre-heated oven for 1 hour.
- To serve, simply dust with icing sugar or for more a decadent option I like to slather it in some dark chocolate ganache!
Thanks Sammie for sharing that fabulous recipe with us.
I hope you all have a wonderful Easter. I am hoping that the Easter bunny will still find us in Africa…….. I’ll keep you posted.
Thanks for having me over, Robyn! Here’s to Feaster!
I can’t wait to actually get home and make this cake!! I’m really missing my thermomix in Africa!!
I have tried baking the cake many times, sometimes I replace the cinnamon with instant coffee powder, the cake is so moist, would like to say it’s a genius to create such a recipe. Thanks!
Oh yum Lian! I think swapping the cinnamon for coffee is just genius! Please you love the recipe as much as we do!
Oh yes, cinnamon in a chocolate cake. Very wise! Must try this… do you keep the butterfly in all the way thought?
Well spotted, Seana! You take the butterfly out at the end of stage 4 before you add the eggs. The cinnamon adds a whole new taste dimension!
Glad you noticed that too Seana. I’ve just amended the recipe!! xx
You’re a legend, Robyn! Thanks for that x
What can i use to replace the golden syrup?
Hi Leanne, you could use rice malt syrup, honey or maple syrup as replacements – they should all work perfectly x
Thank you very much for the prompt reply. may i know the purpose of putting golden syrup and also why are we doing the step 7 (Heat the milk in a cup and mix with the bicarb and the syrup)?
I think the syrup is added to give it some extra sweetness and the milk and bicarbonate for texture – it’s a very old recipe so I’m not exactly sure but I do know that it tastes good!
Thank you very much:)
Thanks for answering that one Sammy xxx
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