Tim Tams are a bit of a classic, but one is never enough. So my latest obsession has led me to fix this issue by turning the small biscuit into a giant cake.
However, I didn’t even get to try the monstrosity that was the Tim Tam Cake because Katie and I were on a strict diet in preparation for our wedding. We did get glowing reviews from our friend Leanna, to who we gifted it to for a BBQ.
It was a huge hit then, and it will be a huge hit for you!
FYI I can’t really take all the credit for this one… I actually got this recipe from Taste.com.au, you can find their full recipe here.
Ingredients:
Cake
- 185g butter, at room temperature, chopped
- 370g (1 3/4 cups) caster sugar
- 3 eggs
- 225g (1 1/2 cups) self-raising flour
- 75g (1/2 cup) plain flour
- 80g (3/4 cup) cocoa powder
- 1/2 tsp bicarbonate of soda
- 125ml (1/2 cup) milk
- 125ml (1/2 cup) water
- 100g Arnott’s Tim Tam Original, finely chopped
Chocolate ganache
- 400g CADBURY Baking Milk Chocolate, chopped
- 300ml ctn pouring cream
Chocolate filling
- 125g butter, at room temperature, chopped
- 450g (3 cups) pure icing sugar, sifted
- 2 tbsp malted milk powder
- 2 tbsp milk
- 200g CADBURY Baking Milk Chocolate, melted, cooled
Method:
- Preheat oven to 180°C. Grease and line the base and sides of two 18 x 27cm (base measurement) slice pans.
- Use an electric beater to beat butter and sugar in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition, until just combined. Sift over half the combined flour, cocoa powder and bicarbonate of soda. Add milk. Use a metal spoon to fold until just combined. Sift over the remaining combined flour, cocoa powder and bicarbonate of soda. Add water and fold until just combined.
- Divide mixture among pans. Smooth surface. Bake for 25-30 minutes or until a skewer inserted into centre comes out clean. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely.
- Meanwhile, to make the chocolate ganache, place the chocolate in a heatproof bowl. Bring cream just to a boil in a saucepan over medium heat. Pour cream over the chocolate. Stir with a metal spoon until melted and smooth. Place in the fridge, stirring often, for 40 minutes until thickened slightly.
- To make the chocolate filling, use electric beaters to beat butter in a bowl until pale and creamy. Gradually add icing sugar, malted milk powder and milk, in alternating batches, until smooth and combined. With the beater on low, gradually beat in the chocolate until just combined.
- Place one cake on a wire rack set over a baking tray. Use a palette knife to spread the filling over the cake. Sprinkle with Tim Tams. Top with remaining cake. Place in fridge for 30 minutes to set.
- Pour ganache over the top of the cake. Use a palette knife to spread the ganache over the top and sides to cover. Set aside for 10 minutes to set.
