Recipe

Boiled chocolate cake

Delight the chocoholic in your life with this luscious cake with fudge frosting.

  • 1 hr 10 mins cooking
  • Serves 20
  • Print
    Print
Boiled cake might sound a little odd at at first, but the whole cake isn't boiled, instead of a melt-n-mix batter the ingredients are mixed and boiled together before adding the flour and eggs to create the batter resulting in a delicious chocolate cake. Top it off with a fudgy chocolate frosting - it is guaranteed to impress.
Looking for more chocolate cake recipes?

Ingredients

Boiled chocolate cake
  • 3 cup (660g) caster sugar
  • 250 gram butter, chopped
  • 1/3 cup (35g) cocoa powder
  • 1 teaspoon bicarbonate of soda
  • 2 cup (500ml) water
  • 3 cup (450g) self-raising flour
  • 4 eggs
Fudge frosting
  • 90 gram butter, chopped
  • 1/3 cup (80ml) water
  • 1/2 cup (110g) caster sugar
  • 1 1/2 cup (240g) icing sugar
  • 1/3 cup (35g) cocoa powder

Method

Boiled chocolate cake
  • 1
    Preheat oven to 180°C/350°F. Grease a deep 26.5cm x 33cm, 3.5-litre (14-cup) baking dish; line base with baking paper.
  • 2
    Stir sugar, butter, sifted cocoa and soda, and the water in a medium saucepan over high heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat to low; simmer, uncovered, 5 minutes. Transfer mixture to a large bowl; cool to room temperature.
  • 3
    Add flour and eggs to chocolate mixture; beat with electric mixer until mixture is smooth and paler in colour. Pour mixture into pan.
  • 4
    Bake cake for 50 minutes. Stand cake in pan 10 minutes before turning, top-side up, onto wire rack to cool.
  • 5
    Meanwhile, make fudge frosting. Stir butter, the water and caster sugar in a small saucepan over low heat, without boiling, until sugar dissolves. Sift icing sugar and cocoa into a small bowl, then gradually stir in hot butter mixture. Cover; refrigerate 20 minutes or until frosting thickens. Beat with a wooden spoon until spreadable.
  • 6
    Spread cold cake with frosting.

Notes

Store cake in an airtight container for up to 4 days. This cake is suitable to freeze.

More From Women's Weekly Food