Tim Tam Cake // Another genius creation by Raspberri Cupcakes…
Chocolate sponge recipe from Gourmet Traveller
NOTE: If you are unfamiliar with sponge recipes you might want to read up on some tips on how to make a successful sponge cake before starting. Gourmet Traveller has a great article. You can also substitute the cake recipe for any light chocolate cake that you are more comfortable making.
4 large eggs
110g (½ cup) caster sugar
65g cornflour (cornstarch)
35g (¼ cup) Dutch-process cocoa
1 tbsp plain flour
1 tsp cream of tartar
½ tsp bicarbonate of soda
50g unsalted butter, melted and cooled
For the cake filling:
100g butter, room temperature
150g chocolate, melted
3 cups icing sugar, sifted
1 tbsp milk
1 packet of Tim Tam biscuits
For the chocolate ganache topping:
300ml pouring cream (min. 35% milk fat pure cream)
400g milk chocolate
Line two 17x27cm rectangular slice/brownie tins, or one larger sheet cake tin with non-stick baking paper.
(alternatively, split all the ingredients in half and baked two separate cakes one after the other) Preheat oven to 180°C (350°F).
Whisk eggs and sugar in an electric mixer until thick and pale (5-6 minutes, go nuts and don’t underwhip).
Sift over cornflour, cocoa, flour, cream of tartar and bicarb soda, fold in with spatula. Fold in butter, spoon into prepared tin.
Bake in centre of oven until cake springs back when lightly pressed (10-12 minutes). Turn onto baking paper covered wire rack and cool completely. (If you baked one large cake, cut into two equal sized rectangular cakes)
To prepare chocolate icing filling, beat butter light and fluffy and then gradually add sifted icing sugar and beat until smooth and pale. Add melted chocolate and milk and beat until smooth. (You can adjust the amount of milk you add to get the icing to the texture you want.)
Spread icing over the top of one of the cakes, and (if you want) place tim tams along the centre of the icing. (Tip: It’s even better if you crush up the tim tams before you put them in the middle to make it a lot easier to cut the cake later.) Sandwich other cake on top of the icing and biscuits.
To prepare the chocolate ganache topping, break up chocolate into small pieces and place in a large mixing bowl. Slowly heat cream in a small saucepan. Just as it starts to come to the boil, remove from the heat and cool for a couple minutes. Pour hot cream over chocolate and set aside 10 minutes to allow chocolate to melt. Mix cream and chocolate together until smooth using a whisk, then cool (place in fridge for about 15 mins) until it reaches room temperature and thickens.
Pour over the top of the cake, using a spatula to ensure the ganache covers all the top and sides of the cake (the excess will drip off everywhere so make sure you lay down some baking paper to catch the drips). Chill in the fridge until the ganache sets, then peel off the bottom baking paper and serve cake at room temperature.