If you grew up eating Tim Tam, you know how addictive it is. I remember buying a pack for my own using my allowance. I seriously couldn’t stay away from it. I loved eating Tim Tam with milk because for me those are the ultimate pair. However, milk tastes pretty good with this cake too. My husband picked up the habit from me and started devouring Tim Tam right after he caught me sneaking a piece one night. So I guess- this cake truly is perfect for the family.
Check out what our friends from Raspberri Cupcakes have to say about this recipe:
“So as I was saying, this is no ordinary chocolate cake. It is a Tim Tam cake. It looks like a giant Tim Tam AND it has a pack of Tim Tams hidden inside it. Insanity. Also delicious. And easy!”
Tim Tam lovers unite! I know you couldn’t resist this. This is full of chocolaty goodness that you wouldn’t even dreamed of existing. You just gotta love this one.
4 large Eggland’s eggs
110 g (½ cup) caster (superfine) sugar
65 g Bob’s Red Mill cornflour (cornstarch)
35 g (¼ cup) Hershey’s Good quality cocoa powder
1 tbsp Gold Medal plain flour
1 tsp McCormick cream of tartar
½ tsp bicarbonate of soda
50 g Land O Lakes unsalted butter, melted and cooled
For the cake filling:
100 g Land O Lakes butter, removed from the fridge 30 minutes before starting
150 g Ghirardelli chocolate, melted
3 cups Domino icing sugar, sifted
1 tbsp Borden milk
For the chocolate ganache topping:
300 ml Borden pouring cream (min. 35% milk fat pure cream)
400 g Ghirardelli milk chocolate
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 the centre of the 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 (Note: you don’t need to use all of it, I made it about 1-2cm thick), and leave space to 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 (I placed mine in the 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.
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Quick Tip: Best served with coffee or tea.
Thanks again to Raspberri Cupcakes for this amazing recipe.