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Death by Chocolate Cake

Death by Chocolate Cake

Mycook’s chocolate cake is the definition of naughty but nice. Whether it’s a birthday celebration or afternoon tea time, this easy recipe will become a favourite in all households. Don’t be afraid to get creative. Mycook Chocolate Cake recipe is the perfect base to explore different toppings and fillings- the choices are endless.

Name of Dish: Chocolate cake.
Category: Dessert
Time: 45mins
Serves: 8-10 slices


  • 6 egg whites
  • 6 egg yolks
  • pinch of salt 
  • 200 grams of caster sugar
  • 150 grams of butter
  • 200 grams of dark chocolate
  • 50 grams of flour
  • 400 grams chocolate (dark or milk) for topping

Chocolate Cake instructions

  1. Ensure the butterfly whisk is attached in the bowl of your Mycook.
  2. Add into bowl 6 egg whites 
  3. Add pinch of salt 
  4. Turn on for 6 minutes at speed 3
  5. Add 20 grams of your caster sugar and whip again for 20 seconds
  6. Transfer whipped egg whites into a bowl
  7. Change the attachment in your Mycook to steel blades 
  8. Place rest of sugar into bowl (180g) 
  9. Add egg yolks
  10. Add 150 grams of chopped butter
  11. Turn Mycook to speed 4, at 70 degrees for 6 minutes
  12. Add dark chocolate (70% cocoa)
  13. Turn Mycook to speed 5 for 2 seconds 
  14. Add 50 grams of flour on the same speed 5 for 10 seconds
  15. Add butterfly whisk attachment back in Mycook
  16. Add bowl of whipped egg whites
  17. For 15 seconds at speed 3, combine all ingredients 
  18. Pop mixed ingredients into a greased tin and put in pre-heated oven for 10-15 mins at 190 degrees for a gooey result. If you prefer your cake a little firmer, cook at 160 degrees for 20-25 minutes. 
  19. Cool for 5 minutes in the tin then remove onto a decorating plate

Tempering chocolate is an essential step for making smooth, glossy, evenly coloured coating for your chocolate topping.

The tempering process involves slowly raising and lowering the temperature of melted chocolate while constantly stirring. The main reasons for tempering chocolate is to avoid fat bloom (the unappealing grey/white streaks sometimes found on incorrectly stored chocolate). Tempering chocolate is also a great way to give your chocolate a glossy, shiny appearance.

TIP: Before you start, it is very important that your bowl is completely dry – even a drop of water can affect chocolate and cause it to seize.

  1. Ensure steel blades are attached in your Mycook bowl 
  2. Place chocolate into bowl on speed 9 for 3 seconds to break into little crumbs. (This ensures the melting process will occur evenly and quickly.) 
  3. Heat chocolate in bowl for 4 mins at 50°C on speed 2. 
  4. At 2 minutes, remove lid and scrape down any chocolate from sides or any that is on top of blades. Place lid back on complete the remaining 2 minutes programmed.
  5. Chocolate will now be ready to spread onto your cake. Remember it is important not to overheat chocolate as it can burn easily. It is also good to know that white and milk chocolate (due to the additional milk and sugar content) will melt quicker than dark chocolate.
  6. Decorate cake with raspberries or as desired.

Creamier icing recipe:

If you would prefer a creamier icing for your cake, try Mycook’s Cacao Cream Cheese Frosting:


  • 200g Icing sugar
  • 35g Cacao
  • 120g Cream Cheese
  • 90g Unsalted Butter
  • Raspberries (to decorate) 


  • Place icing sugar and Cacao in bowl 
  • Mill for 3 seconds at speed 9
  • Add in cream cheese and butter
  • Mix for 30 seconds at speed 5
  • Scrape down the sides of the bowl then mix again for 10 seconds at speed 5
  • Decorate your cake with icing and raspberries as desired. 

TIP: If you have any leftover icing, place in a sealed container in the fridge or freezer. Before reusing be sure to re-whip for best results (speed 5 whip for 20 seconds)- Enjoy.

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  • Hoss Esmaeilzadeh
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