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.
- 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
- 200 ml cream
- 200 g good quality dark chocolate, broken into pieces
- 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.
- 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.
- 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.