Thermomix Salted Caramel Chocolate Cake

by Tenina Holder
posted 25 Jul, 2019 (last updated 12 Aug, 2019)
  • Serves icon
  • Total Time icon
    Total Time
  • Calories icon

This Salted Caramel Chocolate Cake is a wonderful sheet cake that will feed aplenty. It has a bread-like and airy texture, which you will see when it finishes cooking – lots of little pockets of air and bubbles on the surface. The magic of this recipe is thanks to pouring over the salted caramel sauce before cooking, which will fill these bubbles and give it a molten, gooey texture inside. Baking and prep time comes in at under an hour; so great for kid's birthdays, or when you forget about kid's birthdays and remember day-of.



  • Water icon
    as needed
  • Extra virgin olive oil icon
    Extra virgin olive oil
    5.20fl oz/140g (¾ cup)
  • Water icon
    13.53fl oz/400g (1¾ cups)
  • Vanilla bean paste icon
    Vanilla bean paste
    2 tsp (0.38oz/11g)
  • Balsamic vinegar icon
    Balsamic vinegar
    1.23fl oz/40g (2½ tbsp)
  • Baking soda icon
    Baking soda
    1 tsp (0.16oz/5g)
  • Coconut sugar icon
    Coconut sugar
    10.58oz/300g (about 1½ cups)
  • Bread flour icon
    Bread flour
    17.64oz/500g (about 4⅛ cups)
  • Cocoa powder icon
    Cocoa powder
    1.76oz/50g (about ½ cup)
  • Sea salt icon
    Sea salt
    1 pinch
  • Salted caramel sauce icon
    Salted caramel sauce
    14.11oz/400g (about 1½ cups)


  1. Pre-heat oven - 170°C
  2. Add water to a clean baking dish
  3. Place - low rack
  4. Add extra virgin olive oil, water, vanilla bean paste, balsamic vinegar, baking soda, coconut sugar, bread flour, cocoa powder and sea salt to the TM5 bowl
  5. Fit TM5 bowl to TM5
  6. Mix - approx 10 sec, speed 6
  7. Scrape down sides of TM5 bowl
  8. Mix - approx 10 sec, speed 6
  9. Scrape down sides of TM5 bowl
  10. Transfer mixture to cake tin
  11. Pour salted caramel sauce into the cake tin
  12. Smooth
  13. Bake - 45 min, 170°C
  14. Serve

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