Step 1

Preheat the oven to 190°C / 170°C fan-forced and grease and line a round cake tin with baking/greaseproof paper. Mine measured 20cm.

Step 2

Soften the butter in the Thermomix bowl for 30 sec/speed 5 until creamy.

Step 3

Add the remaining ingredients to the Thermomix bowl and mix for 10 sec/speed Scrape down the bowl and along the bottom of the mixing bowl with a spatula then mix for another 5-10 sec/speed 5 until smooth.

Step 4

Spoon the batter into the cake tin and bake for 35-40 minutes until firm to touch and a toothpick inserted into the middle comes out clean.

Step 5

Cool for 10 minutes in the tin then turn out onto a wire rack to cool completely before icing.

Step 6

Add the butter to the Thermomix bowl and mix for 20 sec/speed 5 until creamy.

Step 7

Insert the butterfly whisk, add the icing sugar and cocoa powder and beat for 20 sec/speed Scrape down bowl.

Step 8

Add the 20g milk and beat again for 20 sec/speed 2.Scrape down the sides and bottom of the bowl with the spatular and repeat for 10 sec/speed 2.5 until creamy.