Chocolate snack cakes: The Chocolate Classic from the Thermomix
Do you still remember the small, square chocolate bars from the fridge that saved every coffee break in the 90s?
I have good news for you: You don´t have to buy them anymore, because made with your Thermomix they taste even much better homemade! 🍫
We all know that moment when the craving for something really chocolatey hits. The bought bars are often full of preservatives, but this homemade version is pure pleasure. In less than an hour (plus cooling time) you conjure up a result that will impress every guest both visually and taste-wise. ✨
The secret lies in the combination of a feather-light chocolate sponge and a silky-smooth buttercream. Thanks to the precise temperature control of the Thermomix, the chocolate pudding for the filling turns out completely lump-free and perfectly creamy. 🍰
Recently I made these little cakes for my mother´s birthday. When she took the first bite, she just said: “It tastes like back then, only fluffier!” It´s simply the ultimate retro dessert that awakens childhood memories and is interpreted in a modern way. 😍
Why this recipe is simply perfect
- Irresistible texture: The mineral water in the batter makes the sponge so airy that it practically melts on the tongue. ☁️
- Full control: You decide on the quality of the chocolate. Whether dark or milk chocolate – you have the taste in your hand.
- Pure precision: The Thermomix stirs the buttercream so smoothly that it is hard to achieve by hand. No more annoying burning of the pudding! 🌡️
- Perfect for preparation: The cakes taste even better on the second day when they have been soaked through properly. Ideal for meal-prep sweets.
- Clean affair: We use the Thermomix for almost every step, which minimizes the chaos in the kitchen. 🧼
The ingredients list
For the perfect retro bar you need these fine ingredients: 🛒
For the sponge:
- 🥚 2 eggs
- 🧂 1 pinch of salt
- 🍬 100g sugar
- 🍦 1 tsp vanilla extract
- 🫧 50g sparkling mineral water (with lots of carbonation)
- 🌾 40g flour
- 🌽 20g cornstarch
- 🍫 30g cocoa powder
- 🥄 1 tsp baking powder
- 🧈 40g melted butter
For the chocolate cream & glaze:
- 🥛 160ml milk
- 🌽 15g cornstarch
- 🍫 50g dark chocolate (for the cream)
- 🍬 30g sugar
- 🍳 1 egg yolk
- 🧈 100g soft butter
- ☕ Some coffee or liqueur (for soaking)
- 🍫 400g couverture & 50g milk chocolate (for decoration)
Step-by-step instructions
1
Preheat the oven to 190 °C. Insert the butterfly whisk. Put eggs, sugar, salt and vanilla into the mixing bowl and whisk everything for 5 min./speed 3.5 until a really light, foamy mixture forms. 🌪️
2
Add the mineral water (10 sec./speed 2). Sift flour, starch, cocoa and baking powder directly into the bowl and briefly mix in (10 sec./speed 2). Finally stir in the butter briefly. Spread the dough thinly on a baking tray and bake for 7–9 minutes. Let cool. 🥨
3
For the cream: Put milk, starch, egg yolk, sugar, salt and vanilla into the mixing bowl and cook 7 min./90 °C/speed 4. Then add the chocolate and melt for 30 sec./speed 3. Pour pudding into a bowl, cover the surface directly with cling film and let cool. 🍦
4
As soon as the pudding has room temperature, use the clean mixing bowl: whip butter 2 min./speed 3 creamy. Then blend in the pudding spoonwise at speed 3 until a smooth buttercream forms. 👩🍳
5
Cut sponge in half. Soak the first layer with coffee or liqueur, spread cream on it, place second layer on top. Freeze the whole for 30 minutes – this makes the bars easier to cut cleanly later! ❄️
6
Melt couverture in the Thermomix (5 min./50 °C/speed 2). Coat the bars with it and draw the typical waves with melted milk chocolate. Let set and enjoy! 🍫
🌟 Secrets to success
- Soaking is a must: Don´t be too stingy with the liquid (coffee or milk). That makes the difference between a dry cake and a true Yes Cake. ☕
- Temperature match: When stirring the buttercream, make sure that butter and pudding have the same temperature, otherwise the cream will curdle.
- Freezer trick: The short freeze before cutting ensures razor-sharp edges. Use a hot knife for a perfect cut! 🔪
❌ Common mistakes
- Problem: The cream is grainy.
Cause: Temperature difference between butter and chocolate mass.
Solution: Gently warm in the Thermomix at speed 2 at 37 °C until it binds again.
- Problem: The glaze is not shiny.
Cause: Chocolate was melted too hot.
Solution: Strictly keep to the 50 °C mark in the Thermomix.
Variations and personalizations
- 🍓 Version "Fruity Dream": Spread a thin layer of strawberry jam on the sponge before the cream. This adds a great fresh note!
- 🥜 Version "Turbo Nut": Replace the chocolate cream with a high-quality nut nougat cream when you need to go really fast. 🌰
- 🍸 Version "Gourmet": Soak the base with amaretto or Baileys for an elegant adult version. 🥃
- 🤍 Version "White Wedding": Use a light sponge (without cocoa) and white couverture for an elegant look.
- 🥥 Version "Exotic": Mix coconut flakes into the cream and soak the base with coconut milk.
Serving and enjoying
Serve the Yes Cakes best straight from the fridge. The cool cream in contrast to the crunchy chocolate is simply divine! 🧊
They go perfectly with a latte macchiato or a glass of cold milk. For guests you can arrange them on a slate plate and decorate with some fresh berries. They are the highlight on every dessert buffet! 🎁
Frequently asked questions (FAQ)
How long do the cakes keep? They keep perfectly in the fridge for 4-5 days, as the buttercream is well chilled.
Can I leave out the coffee for soaking? Yes, for children simply use milk or cocoa. The coffee serves only for the aroma, it´s barely noticeable.
Why mineral water in the batter? The carbonation acts like a natural leavening agent and makes the sponge extremely fine-pored and soft. 🫧
Which chocolate is best for the glaze? A mix of dark couverture and some coconut oil ensures a particularly nice shine and a good snap.
