Boiled chocolate cake
I’ve experimented with various chocolate cake recipes over the years, but it’s this boiled chocolate cake which I keep returning to time and again, thanks to its simplicity and the wonderfully moist cake the recipe produces each time without fail.
It also holds a particularly special place in my heart, being the first cake I baked on my own as a child. There’s no denying that there have been a good few failures in the kitchen since that day, but my first dalliance with baking was a wonderful success, thanks to this recipe. 
To top things off today I’ve made this wonderfully rich ganache. However, depending on the occasion, I find a light dusting of icing sugar can serve equally as well, albeit not quite as dramatic visually.
Boiled chocolate cake
2013-11-29 11:34:24
A simple and deliciously moist chocolate cake
Ingredients
- 125 g unsalted butter
- 2 tbsp cocoa
- 1 1/2 cups caster sugar
- 1 cup water
- 1/2 tsp bicarbonate soda
- 1 1/2 cups self raising flour, sifted
- 2 eggs
For the ganache
- 200 ml cream
- 200 g good quality dark chocolate, broken into pieces
Instructions
- Preheat oven to 180°C and grease and line an 18 cm round cake tin.
- Melt the butter in a saucepan over a medium heat.
- Add the cocoa, sugar and water. With a hand whisk, gently stir the mixture until ingredients combine and the mixture starts to boil.
- Reduce the heat and simmer for a couple of minutes before removing from the heat.
- Allow to cool slightly, then add the remaining ingredients to the saucepan and stir with hand whisk until mixture forms a smooth consistency.
- Pour the cake mixture into the cake tin and bake in the pre-heated oven for 50 minutes.
- Remove from oven and leave to stand in cake tin for 5 minutes, then turn out onto rack and leave to cool.
For the ganache
- Place the cream in a small saucepan and heat over medium heat until the cream is just about to boil (small bubbles will start to form around the edges of the pan).
- Remove from heat and then add the chocolate and stir until melted and smooth.
- Allow the ganache to cool for 5-10 minutes, then pour the warm mixture over the cake.
- Leave to set before serving.
Notes
- A good test for checking if the cake is cooked is to insert a wooden skewer into the middle. If it comes out clean – the cake is cooked. If it comes out wet – it needs a little longer in the oven.
A Sweet Muddle http://www.asweetmuddle.com/
MmmmmChocolate
11/12/2013 at 9:14 am (10 years ago)Tasty chocolate cake Rachel!!
Name*
09/12/2013 at 11:11 pm (10 years ago)I haven’t baked that chocolate cake in ages. I must have a go when I get home. Your photos make my mouth water xxx Mum
Rachel
10/12/2013 at 6:05 pm (10 years ago)Thanks – you should definitely bake it but leave it a few days as I’ll still be eating my way through this one! x
Jenny
09/12/2013 at 10:25 pm (10 years ago)Sounds delicious. As a chocoholic from way back, this is the recipe for me. Am away at the moment but might try this as soon as I get home.
Rachel
09/12/2013 at 10:37 pm (10 years ago)Thanks Jen, glad to hear. Hope you enjoy your time away and I look forward to hearing how the cake turns out x