And here’s the recipe
An excerpt from Thermomix Something for Everyone.
Chocolate berry birthday cake
This is a basic butter cake recipe that’s been used by the three generations of my cooking family for countless birthdays over the years. If you would prefer a vanilla cake, simply replace the cocoa powder with extra self-raising flour.
Makes 1 cake.
340g raw sugar
250g butter, softened
1 teaspoon natural vanilla extract
380g self-raising flour
50g cocoa powder
Assorted fresh berries to decorate
Raspberry cream cheese icing
70g butter, slightly softened and chopped
250g cream cheese, chopped
200g icing sugar
50g fresh raspberries
Preheat the oven to 170°C. Grease and line the bases of two 20 cm round cake tins.
Place the sugar into the mixing bowl and mill 10 sec/speed 9.
Add the butter and chop 10 sec/speed 8. Insert the butterfly whisk and whip 1 min/speed 3. Scrape down the sides of the mixing bowl with the spatula and whip a further 3 min/speed 3 or until light and fluffy.
Add the eggs and vanilla and mix 30 sec/speed 4. Scrape down the sides of the mixing bowl with the spatula and mix for a further 3 sec/speed 4 until combined. Scrape down the sides of the mixing bowl with the spatula.
Add the flour, cocoa and milk and mix 10 sec/speed 3 until combined. Scrape down the sides of the mixing bowl with the spatula and mix for a further 3 sec/speed 3.
Divide the mixture evenly between the tins and smooth the tops. Bake for 45–50 minutes or until a skewer inserted into the centre of the cakes comes out clean. Leave in the tins for 10 minutes before transferring to a wire rack to cool.
To make the raspberry cream cheese icing, insert the butterfly whisk into the mixing bowl. Add the butter and cream cheese and mix 10 sec/Reverse/speed 4. Scrape down the sides of the mixing bowl with the spatula and repeat.
Add half of the icing sugar and mix 10 sec/Reverse/speed 3. Scrape down the sides of the mixing bowl with the spatula.
Add the remaining icing sugar and mix for a further 10 sec/Reverse/speed 3. Scrape down the sides of the mixing bowl with the spatula and repeat.
Add the raspberries and mix 3–5 sec/Reverse/speed 3 until combined.
To assemble the cake, place one of the cakes on a cake stand, and spread half of the icing on top. Top with the second cake and spread the remaining icing over the top. Decorate with the assorted berries.
Tip Remember that you can make your own icing sugar from scratch in your Thermomix. Just place white sugar into the mixing bowl and mill 20 sec/speed 10 or until the sugar is an icing sugar consistency. You can also use raw sugar but it tends to give this icing a goldenbrown tinge, so stick with white sugar if you prefer a whiter icing.
Baby’s serve: Because this cake contains added sugar, you should ideally wait until your baby is over 12 months before offering any to her.
Toddler’s serve: Serve as is, cutting up as needed, as an occasional treat.
Something for Everyone is available end of April at thermomix.com.au or by speaking with a Thermomix Consultant.
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