In my books, there is no recipe better than one that can feed a heap of people and have leftovers for school lunches. This Thermomix Chocolate Sheet Cake is no exception. It is super moist and stays that way as you can just cover the baking dish with cling film or foil. It’s a Thermomix adaption from various Texas Sheet Cakes that I have used in the past.
For alternative recipes that don’t use a Thermomix, just Google “Texas Sheet Cake”.
Thermomix Chocolate Sheet Cake
1/2 cup buttermilk – If you don’t have buttermilk, just omit one tablespoon of milk and add one tablespoon of vinegar. Set aside until you need it.
300gr Plain Flour
1 tablespoon cinnamon, ground
450gr Sugar (I used white for this recipe)
1 teaspoon baking soda
pinch of salt
2 large free range eggs
110gr butter (unsalted)
1 teaspoon vanilla extract
For the icing
110gr butter (unsalted)
120gr full cream milk
400gr cups icing sugar
2 teaspoons vanilla extract
Preheat your oven to 200º C.
Grease and flour the baking dish (I used my big lasagne dish – about 4 litres)
Place a bowl on top of the TMX lid. Make sure the scales are reset to zero after every ingredient you weigh.
Measure and add the flour, cinnamon, sugar, baking soda and salt. Mix well with a whisk. Set aside to use later.
Measure and add the water, butter, cocoa to the TMX bowl. Cook for 3min, Speed 2 @ 100º.
In a small jug or cup, add the eggs and vanilla extract to the buttermilk. Give it a mix with a fork to break up the eggs.
Insert the butterfly to the TMX bowl.
Add the flour mixture and the milk mixture to the TMX bowl. Mix 20 sec, Speed 3. Scrape down sides of the bowl after 10 sec.
Pour cake batter (it will be runnier than a normal mixture) into your baking dish.
Cook for about 20 min. Check after this time and cook until the cake bounces back after pressing. (Cooking times will vary as it will depend on your oven and the size of your baking dish) Remove cake from oven.
Clean and dry TMX bowl. Insert the butterfly to the TMX bowl.
To prepare the icing, place the butter, milk and cocoa into the TMX bowl. Cook until butter is melted for 2 min, Speed 2 @ 90º.
Add the icing sugar and vanilla extract and mix for 20 sec, Speed 3. Check consistency. You might like to add a bit more milk to get the icing to a runny consistency. Scrape down sides and mix for a further 20 sec, Speed3.
Pour immediately (while the cake is warm) over cake.
Allow to cool completely before eating.
Cover with cling film or foil when not eating to keep the cake fresh. Should keep up to a week.