Boiled Chocolate Cake Recipes

Steps:

• Preheat oven to 180 degrees c.
• Place sugar, water, butter, bicarb soda& cocoa in a saucepan& bring to the boil.
• Once boiling, time for 2 minutes, then remove from heat.
• Grease& line base of a loaf pan.
• Once chocolate mixture has cooled, add the flour& egg.
• Mix well until smooth.
• Place in pan& cook in oven for 35 minutes.

Steps:

• If you don't have self raising flour, use plain flour with 1 heaped teaspoon of baking powder added to it.
• Preheat the oven to 170C/340°F.
• Butter a 20cm/8" cake tin. Line the base with baking paper.
• Put the butter, sugar, water, cocoa and bicarb in a saucepan and bring to the boil, stirring constantly.
• It goes a bit volcanic so once the mixture rises, be prepared to take it off the stove immediately. Set aside to cool.
• Beat the eggs in a large bowl.
• Sift in a bit of the flour and then mix in some of the chocolate. Continue until all the flour and chocolate are incorporated. If you do this a bit at a time, the flour will mix in easily without overmixing and making the cake tough.
• Pour into the prepared cake tin and bake for 45 minutes.
• Cool on a wire rack.
• Ice with your favourite icing or leave un-iced.
• To make a larger cake, use 3 eggs and scale everything else up by 50%. (BTW, this is a maths problem that I give to my kids!).
• Edited to include icing: Kookaburra referred to the icing in my original recipe I posted on the Australia/New Zealand forum. Here it is. 375g icing sugar, 1.5 tablespoons cocoa, 185g butter, 1.5 tablespoons water (hot works best), 5 drops vanilla. Cream butter and half the icing sugar. Add hot water, the rest of the icing and cocoa sifted together and the vanilla. Beat until smooth.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
• In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
• Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

Steps:

• Preheat oven to 400 degrees. Grease three 9-inch cake pans and line with rounds of parchment or waxed paper.
• In a mixer, cream together butter, sugar and shortening until fluffy, about 3 minutes. Beat in eggs one at a time and continue to mix on medium until eggs are well incorporated. Stir in vanilla.
• Sift flour, then add salt, baking soda and baking powder. Sift a second time. With mixer on low, alternately add flour mixture and milk in about 4 additions, then increase speed to medium. Beat until smooth, about 4 to 5 minutes, scraping down sides of bowl.
• Spread 3/4 cup batter in each pan. Bake 6 to 8 minutes, or until cake springs lightly when pressed with a finger. Flip cake out of pan onto paper towels or cake rack while still very warm. Repeat with second set of layers.
• When first layers go into oven, start to make icing. Put sugar and cocoa in a deep, heavy-bottomed saucepan and mix well. Turn heat to medium-high and add butter and milks, bringing to a boil. Boil for about 4 minutes, stirring continually, careful to watch that it does not boil over. Lower heat to simmer, add vanilla and stir occasionally for another 7 to 10 minutes. If using a candy thermometer, cook to the point just before soft ball stage or about 230 degrees.
• Begin icing first layers, still warm, when second batch is in the oven. Flip layers over so that top side faces up. Use about 4 tablespoons of icing per layer. Icing will be thin but will firm up as it cools. Stack layers, then continue icing and stacking as layers are baked.
• When all layers are iced and stacked, glaze top and sides of cake. Contours of layers will be visible through icing. If icing hardens too much while frosting cake, set back on low heat and stir until it is spreadable.

Steps:

• In a saucepan, combine sugar, cocoa powder, milk, butter and vanilla. Bring to a rolling boil, stirring constantly, and cook for 1 minute. Remove from heat. Using an electric mixer, beat icing for 3 minutes, or until mixture cools and thickens to spreading consistency. Spread onto completely cooled cake.

Steps:

• 1) Heat water, sugar, bicarb soda, butter and cocoa powder in a large saucepan. Stir, brining to the boill, and then simmer 7 minutes 2) Pre-heat oven to 180C 3) Cool mixture for half an hour 4) Mix in the eggs 5) Mix in the flour 6) Cook in a greased, lined tin for 50-60 minutes Icing: mix icing sugar, butter and cocoa and add milk to get a smooth consistency