This cake contains 200 g of red wine and not a single drop of water. It also uses 200 g of sunflower oil instead of butter. Both together explain why it stays so moist after baking that a slice on day two tastes almost better than fresh from the oven. The Thermomix® handles the batter in two steps: chop the dark chocolate, then mix everything together. Done.
Moist Chocolate Cake with the Thermomix®
Ingredients 0 / 11 ✓
- butter for greasing the tin
- 50 g dark chocolate
- 5 eggs
- 230 g sugar
- 250 g plain flour (type 405)
- 1 sachet vanilla sugar
- 1/2 sachet baking powder
- 200 g sunflower oil
- 1 1/2 tbsp cocoa powder (unsweetened)
- 1 pinch salt
- 200 g red wine
Instructions 0 / 5
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1
Oven.
Preheat the oven to 180°C top and bottom heat.
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2
Loaf tin.
Grease a loaf tin with butter or baking release spray.
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3
Chocolate.
Place the dark chocolate in the mixing bowl and chop for 8 sec / speed 10.
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4
Batter.
Add the remaining ingredients for the batter and mix for 2 min / speed 4.
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5
Baking.
Pour the batter into the loaf tin and bake on the middle shelf of the oven for approximately 50 minutes. Check with a skewer.
Tip: Once the cake has cooled, top it with a red wine glaze, a chocolate glaze, or a dusting of icing sugar.
Video
Nutrition per serving
What oil does to the crumb
Butter contains a proportion of water. That water evaporates during baking, making the crumb firmer. Oil contains no water, so it stays entirely in the batter. This is the simplest way to keep a sponge cake consistently moist without any tricks. This recipe uses 200 g of sunflower oil, along with 200 g of red wine, which gives the chocolate flavour a deeper, slightly bitter edge. If you prefer not to use red wine, cherry juice works well and brings a fruity note instead.
The two Thermomix® steps
The Thermomix® has a clear job in this cake: first chop 50 g of dark chocolate at speed 10 in 8 seconds, then add all the remaining ingredients and mix for 2 minutes at speed 4 to form a smooth batter. No fuss, no mess. Preheat the oven to 180°C top and bottom heat beforehand, grease the loaf tin, and pour in the batter. Baking time is approximately 50 minutes; a skewer test decides when it is done. If you pull the skewer out and it is still clearly wet, the cake needs another 5 minutes, then check again.
Important: the 180°C refers to the oven, not the mixing bowl. The Thermomix® works without any heat input in this recipe, using only the blade and the mixing function. That means the recipe works on TM31, TM5, TM6 and TM7 without any adjustment.
Glaze or icing sugar
After cooling, we tested three options: icing sugar, a simple chocolate glaze made from dark chocolate and double cream, or a red wine glaze that picks up the flavours of the batter. All three work. The red wine glaze suits the character of the cake best because it does not mask the slightly bitter note. If you are keeping it alcohol-free, go with icing sugar or the chocolate glaze. We also show a red wine approach for baking and glazing in our red wine cake with the Thermomix®.
If you want to freeze the cake, slicing it first works best so individual pieces can be thawed as needed. Kept at room temperature and well wrapped, it lasts two to three days. In the fridge it will firm up. For moist alternatives without red wine, our peach cake with the Thermomix® uses a similar oil-based method and comes out just as often in summer.
Goes well with: vanilla ice cream and raspberry sauce.
Our tip: fruit flan base, Thermomix®.
