I can’t remember if this was the first cake I ever made. I think it was, it’s in my oldest recipe folder and the pages were well stuck together when I went to add it to my blog! It was originally passed on to me with the name ‘Boiled Chocolate Cake’ but that’s very misleading isn’t it, we bake cakes, not boil them! It’s because the first lot of ingredients are brought to the boil before the eggs and dried are added. It’s an inexpensive, but delish, chocolate cake that’s great to whip up in a baking emergency as all of the ingredients are probably already in your pantry. It’s pretty fool proof, it has turned out perfect every time so I think it’s a great cake for beginner bakers.
- 1 1/2 cups water
- 2 1/4 cups castor sugar
- 190 grams butter
- 3 tablespoons cocoa powder
- 3/4 teaspoon baking soda
- 3 medium-sized eggs (6’s or 7’s)
- 2 1/4 cups standard flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup icing sugar
- 1 tablespoon cocoa powder
- 15 grams butter (at room temperature and cut into small cubes)
- 3 drops vanilla essence
- 2 tablespoons boiling water
- Line a 20 cm W x 8 cm D, round cake tin with baking paper and lightly spray it with non-stick cooking spray.
- Place the water, castor sugar, butter (cut into 4 or 6 cubes), cocoa powder and the baking soda into a large saucepan.
- Over a medium heat, slowly bring the ingredients to the boil, stirring occasionally (I lie my wooden spoon over the top as it can rise up very quickly and this will stop it spilling over).
- As soon as it starts boiling, turn the heat down to med/low and simmer for 5 minutes.
- remove the saucepan from the heat and leave it for 30 minutes to cool down a bit.
- Turn your oven to 150°C fan bake oven or 175°C conventional oven, on bake. Place a rack a few rungs below the centre of the oven, so that the top of the cake tin is as near to the middle of the oven as possible.
- Whisk the three eggs together, just until frothy.
- Add the whisked eggs into the cooled mix, quickly stirring them in with your wooden spoon.
- Add the flour, baking powder and the salt.
- Using an electric beater (or a whisk) on a medium speed, beat it for 3 minutes or until it is lump free.
- Pour into your lined & greased tin.
- Bake it for one hour or until it has started to come away from the sides, springs back when you gently push it in the centre, or when inserting a small sharp knife into the centre comes out clean.
- Leave it in the tin until it’s cool enough to turn out onto a cooling rack and make sure to let it cool down totally before you ice it.
- Boil your jug/kettle.
- Sift the icing sugar and cocoa powder into a medium sized bowl.
- Then add the boiling water, the cubes of butter and the vanilla essence.
- Stir it all together, making sure you keep stirring until everything is combined and the cubes of butter have blended in (I push them against the sides of the bowl with the back of the spoon whilst I’m mixing to help with that).
- Leave it for 15-20 minutes to cool so that it thickens slightly before you use it to ice the top of your cake.
This cake is good in an airtight container for up to 3 days in the pantry. Best not to keep it in the fridge though as it will harden.
For more pics and a detailed walkthrough please swing by my blog Tania’s Kitchen