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.