Baking
Boiled Chocolate Cake
01
Oct
Oct
Chocolate cake is a favourite in most families and I have made many different recipes over the years but this Boiled Chocolate Cake has been my go too recipe for many years, it is very easy to make and can be baked in many different tins and shapes.
The boiled method is made in a saucepan or Thermomix without the need for bowls or mess so there is less clean up, the texture of the cake is lovely, moist with a tender crumb.
The raw batter is very thin but don’t worry it cooks up well.
A Boiled Chocolate Cake uses very basic ingredients thus making it economical to make, a full recipe makes a large slab cake or 2 x 20cm tins, but I often halve the recipe to make 1 regular sized cake.
Boiled Chocolate Cake
A lovely moist chocolate cake
Ingredients
- 500 ml Water 2 Cups
- 660 gm White Sugar 2 3/4 Cups
- 250 gm Butter chopped
- 35 gm Cocoa 1/3 Cup
- 1 tsp Bicarb Soda
- 4 Eggs
- 450 gm Self Raising Flour 3 Cups
Ganache
- 200 gm Chocolate Dark or Milk
- 1/3 Cup Cream
Instructions
Cake
- Preheat oven 170C
- Line cake tin with baking paper, Baking dish or 2 x 20cm or cup cakes
- In a medium saucepan combine water, sugar, butter, cocoa and bicarb soda, stirring over medium heat until the sugar is dissolved.
- Bring to the boil and then reduce the heat and simmer uncovered for 5 minutes.
- Transfer the mixture into a bowl and allow to cool to room temperature, about 45 minutes.
- Add the eggs one at a time, beating well after each egg.
- Add sifted flour and mix until well combined and smooth.
- Pour into cake tins and bake for 50 -60 minutes or until a skewer comes out clean when inserted in the centre.
- Cool in the tin for 10 minutes then transfer the cake onto a wire cooling rack to cool completely.
Thermomix Method
- Place water, sugar, butter, cocoa and bicarb soda in the mixing bowl, with MC in cook 8 minutes/100C/speed 2
- Remove the bowl from the Thermomix, remove the lid and allow the mixture to cool to 50C
- Replace the bowl, with MC in add the eggs and mix 30 seconds/speed 3
- Add the flour with MC in and mix 30 seconds/speed 3 until the cake batter is smooth.
- Cook as above.
Ganache
- Place chocolate and cream in a jug and microwave for 1 minute, stir until chocolate is melted and smooth, place in the fridge for 1 1/2 -2 hours stirring every 15 minutes until a spreading consistency.
- Spread the ganache over the cooled cake and enjoy.
Notes
This is a large cake batter, you can halve the mixture if you don't need a large cake.
This cake freezes well.
