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Tim Tam Cake

Tim Tam Cake


Chocolate Sponge Cake:

4 large eggs
110g (1/2 cup) caster sugar
65g cornflour (cornstarch)
35g (1/4 cup) cocoa powder
1 Tbs plain flour
1 tsp cream of tartar
1/2 tsp bicarbonate of soda
50g unsalted butter, melted and cooled

Cake Filling:

100g butter, removed from the fridge 30 minutes before starting
150g chocolate, melted (semi-sweet or milk - up to you)
3 cups icing sugar, sifted
1 Tbs milk
Optional: 1 packet of Tim Tam biscuits, crushed or whole (your choice).

Chocolate Ganache Topping:

300mL pouring cream (minimum 35% milk fat pure cream)
400g milk chocolate



Pre-heat oven to 180 C. Grease and line base and sides of two 18cm x 27cm slice pans.

Beat eggs and sugar until thick and pale.

Sift over cornflour, cocoa, flour, cream of tartar and bicarb soda, fold these ingredients in with a spatula.

Fold in butter, spoon into prepared tins (equally) and bake one after the other.

Bake in the centre of the oven until the centre of the cake springs back when lightly pressed, this should take between 10-12 minutes.

Turn onto a baking paper covered wire rack and cool completely.

Cake Filling:

Beat butter to a light and fluffy consistency, then gradually add sifted icing sugar and beat until smooth and pale.

Add melted chocolate and milk and beat until smooth.

Spread icing over the top of one of the cake (making it about 2cm thick) and leave space to place Tim Tams along the centre of the icing (crushed or whole).

Sandwich the other cake on top of the icing and biscuits.

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 few minutes.

Pour the hot cream over the chocolate and set it aside for 10 minutes to allow the chocolate to melt.

Mix cream and chocolate together until smooth using a whisk. Allow to cool.

Pour over the top of the cake, using a spatula to ensure the ganache covers all the top and sides of the cake.

Chill in the fridge until the ganache sets, then peel off the bottom baking paper and serve at room temperature (especially if you have used whole Tim Tam biscuits).

Credits: Steph - Raspberri Cupcakes

Photo Credits: Steph - Raspberri Cupcakes