Sunday Sweets: TimTam Cream Cake

I had inspiration for this cake from here. I have changed it slightly by halving most of the recipe. My husbands birthday is just around the corner so this was my "practice cake" to ensure I don't totally embarrass myself on the big day. I have wanted to make a TimTam cake for a while and saw a few different designs online but I figured, for me, this was one the most achievable...though I was super nervous about the ganache, but in this case it turned out well. 

Cake

95 grams butter

185g caster sugar

2 eggs

¾ cup self-raising flour

¼ cup plain flour

¼ cup + 2tbl spoons cocoa powder

½ teaspoon bicard soda

¼ cup milk

¼ cup water

Chocolate Ganache

200g milk chocolate

150ml thickened cream (don't use long life)

Chocolate Cream Filling

65g butter

1 ½ cup icing sugar

1 tbs milk

100g milk chocolate, melted

50 g TimTams

Preheat oven to 180°C and organise your tray….something along the lines of a shallow rectangle. If you have 2 it will save you time, however, I only had one – so I had to allow extra time to cook each half of the cake.

Beat the butter and sugar in a large bowl until creamy. Add the eggs one at a time, beating well after each addition.

In a small bowl combine the flours, cocoa powder and bicarb soda. Transfer this mixture into a sift and sift half over the wet mixture. Add the milk and gentle fold in until just combined. Sift the rest of the flour mixture in then add the water and, again, fold gently until all combined.

Spoon mixture evenly into the cake pan/s and allow to cook (20-30min). Transfer to a wire rack to cool completely (or if your in a hurry pop it in the fridge)

Chocolate Ganache

*the key to any good ganache is patience…I don’t have much of that when it comes to melted chocolate but it is important.

 Put the chocolate in a medium heatproof bowl. In a small saucepan, bring cream just to the boil over medium heat. Pour the cream over the chocolate and stir until melted and smooth. Place in fridge, stirring often, until thickened to a spreadable consistency.

Chocolate Cream


Beat the butter in a bowl until creamy. Gradually add the icing sugar and milk, in alternating batches, until smooth and combined. With the beater on low, gradually beat in the chocolate. Put the TimTams in a plastic bag and crush them into small pieces (seriously, smash them up). Tip the crumbs into the cream mixture and fold through.

Putting it together

Place the base of the cake onto baking paper. Use a spatula and a spreading knife to spread the cream over the base. Top with the remaining layer of cake. Depending on how moist your cream is you may want to put the cake in the fridge at this point to allow the cream to set slightly OR just live life on the edge and go ahead and pour and spread the ganach all over the top and sides. Then refrigerate until ready to devour.

** side note: my ganache turned out perfectly….so perfectly infact that we never even took a photo of it – blog fail. On the plus side this was the “practice cake” so there will be another one to come with a ganache photo (fingers crossed!)