Tim and Tracy's Chocolate Cake (Boiled)
photo by CoffeeB
- Ready In:
- 1hr 10mins
- 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.
Questions & Replies
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Really really nice chocolate cake! This came together so easily and was a snap to put in the oven. I agree with other reviewers that it didn't taste as chocolatey as you'd expect, but that didn't seem to be an issue at all because the cake had a nice texture, was moist, and perfect. I used the normal kind of cocoa because I like that sharpness to cut the sweetness in cakes and it was perfect. For the 125 g of butter I used a stick plus two tablespoons. We didn't have parchment paper, so I greased and floured the pan and it worked well. Thank you RonaNZ for this great recipe!
Thanks Rona for a great little snack cake. I didn't bother w/the frosting as I wanted to keep it as lowcal/lowfat as I could. Just a little sprinkling of the powdered sugar. Looks adorable and taste heavenly. Followed your recipe exactly as printed. Even added the 1 t. of baking powder into my all-purpose flour and went w/2 heaping T. of cocoa powder. PERFECT!! So glad I had you for one of partners in AU recipe swap February 08~
The DH just rang me to say he enjoyed the cake and yes it was moist but he would have liked a more chocolaty taste. The next test will be when he defrosts and takes to work but at this stage definately a keeper. Thank you Rona NZ. Made for Edition 2 - Make My Recipe - A Game of Tag. UPDATE - froze and defrosted well the DH has enjoyed.
This is a fabulous chocolate cake. It was so easy to make and turned out moist and delicious. I DO agree it is not quite as chocolatey as you might wish but it does improve considerably in taste and texture for keeping. At the end of a week we were groaning in ecstacy as this cake just got better and better. I'm making it again today but, in honour of this great recipe, I made a trip to the Dutch specialty grocery and bought some Dutch cocoa. I think that will make a difference to the intensity of the chocolate flavour. I'll post a PS to this review when we've taste tested. By the way, the quantities given make HEAPS of icing - but, hey, that's a *good* thing! ;-)