Boiled Chocolate Cake

This Boiled Chocolate Cake ticks all the boxes. Easy ✔️ Chocolate-y ✔️ Fudge-y ✔️

It’s perfect as a birthday cake, for a morning tea get-together, to satisfy a chocolate craving or any other time when only a chocolate cake will do!

The Recipe for Boiled Chocolate Cake

The recipe I’m sharing here is based on one I found in the undated Largs Public School Cook Book.

It’s also very close to the one my Mum has used for many years. Many a birthday celebration in our family has involved blowing out the candles on a Boiled Chocolate Cake decorated with lollies.

I picked up this recipe book at a local garage sale, not too far from the school itself.

Largs itself is a small township near Maitland in the Hunter Valley, originally an important river port and boat building area (before the Hunter River changed its course) and was established by cedar getters.

Largs Public School was established in 1838 and is one of the oldest remaining schools in Australia currently in use.

Why a Boiled Chocolate Cake?

There are several reasons why I usually choose a boiled chocolate cake over a more traditional chocolate cake which involves creaming the butter and sugar:

• Boiled Chocolate Cake is generally more moist and fudge-y: if you prefer a cake that’s denser, moister and less crumbly, this is your cake.
• More intense chocolate flavour: boiling the ingredients helps create a richer and more robust chocolate taste – yum!
• Simple and convenient: pack away the stand mixer (and forget those extra dishes) as this cake is made with much less fuss. Just boil, cool, mix and cook.
• Loved by kids: this cake is preferred by kids – well, my kids at least.

The ingredients for Boiled Chocolate Cake

All you need to make this cake is:

• butter
• caster sugar (extra fine sugar)
• brown sugar
• cocoa
• bicarb soda (baking soda)
• water
• eggs
• SR flour (or plain/all purpose flour + baking powder)

All ingredient quantities can be found below in the recipe card.

Simple Chocolate Icing Ingredients

To make the chocolate icing, you’ll also need:

• icing sugar (confectioners/bakers sugar)
• more cocoa
• more butter 
• boiling water.

All icing ingredient quantities can be found below in the recipe card.

How to make Boiled Chocolate Cake

This cake requires about an hour to allow the boiled mixture to cool, so start by boiling the necessary ingredients and once it’s cooling you can start the usual cake baking prep.

Boiling

In a large saucepan, combine butter, sugars, cocoa, bicarb soda and water over low heat, stirring, until the sugar has dissolved and the butter has melted.

Bring the mixture to the boil and simmer for 5 minutes.

Allow to cool to room temperature.

TIP 1: Use a much larger saucepan than you think you’ll need as the mixture froths up to many times its original volume.

TIP 2: You can place the warm mixture into the fridge to speed up the cooling process – but don’t let it get cold, you’re aiming for room temperature.

Prepping

While the boiled mixture is cooling, pre-heat the oven to moderate (180 degrees celsius/350 degrees fahrenheit, fan-forced).

Find a round cake tin (19cm/7.5 inch), grease it and line with baking paper.

Mixing

Once the boiled mixture has cooled to room temperature, stir the beaten eggs and sifted flour into the mixture until combined.

TIP 3: Use a spatula or wooden spoon to combine, however, if you have trouble getting rid of lumps, stir with a whisk until the mixture is smooth.

Baking

Pour the mixture into the cake tin and bake for 40-45 minutes.

TIP 4: You will know the cake is cooked when the middle doesn’t wobble as you attempt to remove it from the oven and the middle feels firm to touch.

Allow the cake to cool in tin for 10 minutes before turning out onto a cooling rack.

TIP 5: If your cake sinks a little in the middle when you take it out, don’t cry. This cake is more resilient and forgiving than a sponge. Turn it out upside down onto a cooling tray after a few minutes (rather than waiting 10 minutes) and leave it upside down to cool completely. It should pretty much pop back into shape.

Allow the cake to cool completely before icing.

Icing your Boiled Chocolate Cake

Once your cake is completely cooled, I thoroughly recommend coating it in this simple chocolate icing.

You make it by sifting the icing sugar and cocoa into a bowl.

Next, make a well and place the butter in the centre.

Add the boiling water in middle of well and wait 30 seconds for the butter to mostly melt. Stir to combine.

Pour the icing over the cake and use a spatula to smooth around the edges.

Recipe FAQs

Q. How long will Boiled Chocolate Cake keep?

It will last for up to five days stored in an airtight container – in or out the fridge.

Q. Can you freeze this cake?

Yes, wrap it well in food wrap and it will be fine frozen for up to three months.

Q. What other chocolate recipes do you have?

You might also like my recipes for Chocolate Self Saucing Pudding, Chocolate Zucchini Muffins, Chocolate Banana Cake, Chocolate Christmas Pudding Cake, Chocolate Biscuit Cake, Chocolate Chip Cookies and Chocolate Trifle.