Tim Tam Cake
I love Tim Tams. In fact, I love them so much I could eat a whole packet by myself (which isn’t exactly the most healthiest option, but hey, I love chocolate!). I had a packet of Tim Tams in the fridge, and I had the idea to make a Tim Tam Cake. Actually, the original idea comes from Raspberri Cupcakes, and it looked so amazing that I wanted to try it out myself.
This is may look like a normal chocolate sponge cake, with chocolate filling and some chocolate ganache. But it’s not! Cut it up and it looks like a Tim Tam. I was working with dark chocolate, so my cake looks darker than the biscuit. I also cut up my cakes into small slices to make them look like the biscuits, rather than a giant cake. 
In the original recipe, Raspberri Cupcakes places whole Tim Tams into the large cake, but I decided to crush up some Tim Tams and sprinkle them over the chocolate filling before assembling. This makes it easier to cut and easier to eat while still getting that Tim Tam taste!
Tim Tam Cake (from Raspberri Cupcakes)
Ingredients
Cake:
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
Cake filling:
100g butter, removed from the fridge 30 minutes before starting
150g chocolate, melted 
3 cups icing sugar, sifted
1 tbsp milk
Optional: 1 packet of Tim Tam biscuits
Chocolate ganache topping:
300ml pouring cream
400g milk chocolate 
Method
Line two 17x27cm rectangular slice/brownie tins, or one larger sheet cake tin with non-stick baking paper. 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.
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. Spread icing over the top of one of the cakes, and place tim tams along the centre of the icing. 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 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. Chill in the fridge until the ganache sets, then peel off the bottom baking paper and serve cake at room temperature.
ENJOY! :D

Tim Tam Cake

I love Tim Tams. In fact, I love them so much I could eat a whole packet by myself (which isn’t exactly the most healthiest option, but hey, I love chocolate!). I had a packet of Tim Tams in the fridge, and I had the idea to make a Tim Tam Cake. Actually, the original idea comes from Raspberri Cupcakes, and it looked so amazing that I wanted to try it out myself.

This is may look like a normal chocolate sponge cake, with chocolate filling and some chocolate ganache. But it’s not! Cut it up and it looks like a Tim Tam. I was working with dark chocolate, so my cake looks darker than the biscuit. I also cut up my cakes into small slices to make them look like the biscuits, rather than a giant cake.

In the original recipe, Raspberri Cupcakes places whole Tim Tams into the large cake, but I decided to crush up some Tim Tams and sprinkle them over the chocolate filling before assembling. This makes it easier to cut and easier to eat while still getting that Tim Tam taste!

Tim Tam Cake (from Raspberri Cupcakes)

Ingredients

Cake:

  • 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

Cake filling:

  • 100g butter, removed from the fridge 30 minutes before starting
  • 150g chocolate, melted 
  • 3 cups icing sugar, sifted
  • 1 tbsp milk
  • Optional: 1 packet of Tim Tam biscuits

Chocolate ganache topping:

  • 300ml pouring cream
  • 400g milk chocolate 

Method

  1. Line two 17x27cm rectangular slice/brownie tins, or one larger sheet cake tin with non-stick baking paper. 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.

  2. 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. Spread icing over the top of one of the cakes, and place tim tams along the centre of the icing. Sandwich other cake on top of the icing and biscuits.

  3. 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 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. Chill in the fridge until the ganache sets, then peel off the bottom baking paper and serve cake at room temperature.

ENJOY! :D


Originally from katcakes

Likes & reblogs:

  1. rightinthedark reblogged this from katcakes
  2. mzprincess69 reblogged this from katcakes
  3. bananasisnotadirtyword reblogged this from axeofkindness and added:
    So I made this today. Weirdest tasting cake completely overpowered by way too much icing and ganache. May make again but...
  4. dirk-strider-prince-of-dicks reblogged this from mr-or4ng3-cr34ms1cl3s
  5. pseudosuicide reblogged this from toshiyaontheshore
  6. mr-or4ng3-cr34ms1cl3s reblogged this from toshiyaontheshore
  7. wegotkangarooshere reblogged this from katcakes
  8. oftrollsandfaeries reblogged this from wegotkangarooshere
  9. baking---friends reblogged this from katcakes
  10. redblackapron said: wow…I love Tim Tam!!!!!
  11. totallyfantastic reblogged this from katcakes
  12. cestlavieeeee reblogged this from katcakes and added:
    TIM TAM!!!:D
  13. cooking-lizzy reblogged this from katcakes and added:
    @katcakes really want...this, looks amazing.
  14. uppedalevel reblogged this from katcakes
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  16. axeofkindness reblogged this from katcakes
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