Enjoy this: layers of chocolate cake, a creamy filling and a rich ganache. This is what we call Tim Tam slam dunk!
Ingredients
185g butter, at room temperature, chopped
370g (1 3/4 cups) caster sugar
3 eggs
225g (1 1/2 cups) self-raising flour
75g (1/2 cup) plain flour
80g (3/4 cup) cocoa powder
1/2 teaspoon bicarbonate of soda
125ml (1/2 cup) milk
125ml (1/2 cup) water
100g Arnott Tim Tim Original, finely chopped
- Chocolate ganache
400g milk chocolate, chopped
300ml ctn pouring cream
- Chocolate filling
125g butter, at room temperature, chopped
450g (3 cups) pure icing sugar, sifted
2 tablespoons malted milk powder
2 tablespoons milk
200g milk chocolate, melted, cooled
Method
Step 1
Preheat the oven to 180 ° C. Grease and remove the base of two 18 x 27 cm slice molds (basic measurement).2nd step
Use an electric mixer to beat the butter and sugar in a bowl until it is pale and creamy. Add the eggs, 1 at a time, beating well after each addition, until everything is well combined. Sift the combined flour, cocoa powder and baking soda. Add milk. Use a metal spoon to fold until just combined. Sift together the remaining combined flour, cocoa powder and baking soda. Add water and fold until everything is combined.Step 3
Divide the mixture between the molds. Smooth surface. Bake for 25-30 minutes or until the skewer is clean. Let cool in the pan for 5 minutes. Transfer to a rack to cool completely.Step 4
Meanwhile, to make chocolate ganache, place the chocolate in a heatproof bowl. Bring the cream to a boil in a saucepan over medium heat. For the cream on the chocolate. Stir with a spoon until it is melted and smooth. Place in the fridge, stirring often, for 40 minutes until thickened.Step 5
To make chocolate, use electric beaters to beat the butter in a bowl until it is pale and creamy. Gradually add icing sugar, malted milk and milk, alternating batches, until smooth and mixed. With the mixer at low temperature, just in the c hocolate until everything is combined.Step 6
Place a cake on a rack on a baking sheet. Use a palette knife to spread the filling on the cake. Sprinkle with Tim Tams. Garnish with the rest of the cake. Refrigerate for 30 minutes to adjust.Step 7
For the ganache on the top of the cake. Use a palette knife to spread on the top. Set aside for 10 minutes to set.
<3 Enjoy <3