thermomix chocolate ganache cake

Chocolate Ganache Cake

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Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 16 Slices

I love chocolate and this chocolate ganache cake is just right if you are looking for a real chocolate overload!

 It's just so tasty and super easy to prepare using the Thermomix. Are you a chocoholic? In need of something awesome? Well, look no further. This chocolate ganache cake is just perfect. It is filled with tasty ingredients and topped with a creamy ganache. 

For this recipe I use a traditional Bundt cake tin which you can get from my shop. It is the perfect tin to achieve an awesome look and just tastes so much better somehow. I always find bundt cake tins just make juicier cakes. 

I've got no idea why but it might be because I used to have these in my childhood all the time. If you need more help or just want to say hi, leave me a comment, I would be delighted to hear from you.

Ingredients

Thermomix chocolate ganache cake

  • 200 g dark chocolate in small chunks (minimum 70%)
  • 200 g hazelnuts
  • 3 eggs
  • 200 g butter
  • 200 g caster sugar
  • 200 g plain flour
  • 1 Tbsp baking powder
  • 100 g whole milk
  • 30 g cocoa powder
  • 30 g dark rum or 30g more milk instead

Chocolate ganache

  • 250 g dark chocolate minimum 70%
  • 250 g double cream or full fat cream

Instructions

  1. Preheat the oven to 190°C / 170°C Fan / Gas Mark 5. Grease a Bundt cake tin (22-24cm diameter) with butter and dust with flour. Set aside. You could try my Bundt tin but its 26cm so will result in a lower cake but it would still be fine

  2. Place the dark chocolate in the mixing bowl. Blitz 7 Sec. / Speed 9. Remove and transfer into a small bowl. Set aside.
  3. Place the hazelnuts into the mixing bowl. Blitz 5 Sec. / Speed 10. Remove and transfer into a small bowl. Set aside.
  4. Add the eggs, butter and caster sugar to the mixing bowl. Emulsify 1.5 Min. / 37°C / Speed 5. Add the chopped chocolate, chopped hazelnuts, plain flour, baking powder, whole milk, cocoa powder and dark rum (or milk) and combine 30 Sec. / Speed 5.  A scrape down halfway through if necessary to form a good batter.
  5. Pour the mixture into the prepared cake tin and bake for 1 hour until a skewer inserted comes out clean.
  6. Remove and set aside. Leave to cool for 10 minutes, then tip upside down onto a wire cooling rack and leave to cool completely
  7. Meanwhile, to make the ganache, place the dark chocolate, broken into pieces in the mixing bowl. Blitz 7 Sec. / Speed 9. Scrape down using your spatula.
  8. Add the double cream or full fat cream and melt 2 Min. / 50°C / Speed 3. Then, mix again 2 Min. / Speed 3 without using any temperature. This will ensure it is creamy and does not split.
  9. Pour the ganache over the cooled cake and spread evenly as you wish. Leave to set slightly, then serve and enjoy!
Nutrition Facts
Chocolate Ganache Cake
Amount Per Serving
Calories 509 Calories from Fat 324
% Daily Value*
Total Fat 36g 55%
Saturated Fat 18g 90%
Cholesterol 80mg 27%
Sodium 116mg 5%
Potassium 438mg 13%
Total Carbohydrates 39g 13%
Dietary Fiber 5g 20%
Sugars 19g
Protein 7g 14%
Vitamin A 12.2%
Vitamin C 1.1%
Calcium 9.6%
Iron 27.7%
* Percent Daily Values are based on a 2000 calorie diet.

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8 Comments

  1. Emma on May 26, 2017 at 12:15 pm

    Can I replace the hazelnut with something? My friend has a little girl who is anaphylactic to some nuts so she avoids all. Any tips would be great.
    Thank you

    • admin admin on May 28, 2017 at 7:39 am

      Hi Emma of course you could use almonds or walnuts 🙂

  2. Géraldine on June 7, 2017 at 12:12 am

    Hi there ! I am making this recipe at the moment for my daughter’s birthday. It looks amazing. I am making them in a “cupcapkey” form so it is easier to grab for little hands. Thank you for sharing!

  3. MJ on July 14, 2017 at 5:06 am

    I made this cake in a silicone baking ring.
    It wasn’t moist, maybe it’s the silicone ring or maybe it could come out the oven when there’s still a bit left on the skewer….with it being a brownie like mixture?

  4. Donna Fisher on July 20, 2017 at 2:07 pm

    Would this still work in a 20cm round tin?

    • admin admin on August 7, 2017 at 9:19 am

      Hi there! It definitely would. 🙂 x

  5. Simone on September 30, 2017 at 9:09 pm

    Hi Sophia,
    If I leave out the nuts do to allergies, do I need to substitute them with something else like more flour, or just leave them out ?

  6. Kenzo on February 7, 2018 at 11:41 am

    Hello – this looks delicious! I am wondering if it would be ok to freeze once it has baked then thaw on the day i will use it and put the ganache fresh on it then?

    Thanks!

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