Tim Tam Cake
This Tim Tam Cake is perfect in every way, you won’t be able to resist going back for a second slice. If you are wondering exactly how the Tim Tam comes into it, read on! It consists of a fudgy chocolate cake cooked in two sandwich cake tins. Before pouring the batter into the tins, we gently folded roughly chopped Tim Tams through the batter. We the sandwiched the two cakes together with a layer of chocolate icing, and then topped with more icing. We then sprinkled the cake with extra chopped Tim Tams.
We made this cake with the classic chocolate variety of Tim Tams, but a great way to give this cake an alternative flavour would be to use flavoured Tim Tams. With so many flavours these available, you could try white or dark chocolate or even caramel. Mint Slice cake would also be amazing.
- 150ml canola or vegetable oil
- 150ml milk
- 2 eggs
- 3 tablespoons golden syrup
- 1 cup self raising flour
- 1 teaspoon baking powder
- 1 cup brown sugar
- 1/4 cup cocoa
- 9 Tim Tams, roughly chopped
- 125g butter, melted
- 1/4 cup cocoa
- 1 cup icing sugar
Preheat oven to 180c. Line two sandwich cake tins with baking paper.
Add the oil, milk, eggs and golden syrup to the bowl of a stand mixer and whisk until very well combined.
Add the flour, baking powder, sugar and cocoa to the liquid mixture and mix until combined. Fold 2/3 of the chopped Tim Tams through the batter, reserving the remaining 1/3.
Divide the batter between the two cake tins. Bake for 30 minutes, or until cooked through.
While the cake cooks, make the icing and allow to thicken at room temperature until the cakes have cooled.
To make icing, combine the melted butter and cocoa powder, then mix through the icing sugar until well combined.
To assemble the cake, spread half of the onto one cake, then place the second cake on top. Top with the remaining icing. Sprinkle the remaining chopped Tim Tams over the icing.