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Boiled Chocolate Cake

A moist and fudgey chocolate cake without the fuss! A family favourite.
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boiled chocolate cake slice.

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!

a slice of boiled chocolate cake on a plate with whole cake in background.

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.

boiled chocolate cake cookbook.

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.

ingredients for boiled chocolate cake.

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.

icing ingredients for boiled chocolate cake.

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.

boiled chocolate cake mixture.

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

icing 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.

slice of boiled chocolate cake.

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.

boiled chocolate cake slice.

Boiled Chocolate Cake

A moist and fudgey chocolate cake without the fuss! A family favourite.
4.75 from 4 votes
Print Pin Rate
Course: Dessert
Cuisine: Australian, Western
Keyword: boiled chocolate cake
Prep Time: 15 minutes
Cook Time: 45 minutes
Cooling time: 1 hour
Total Time: 2 hours
Servings: 12 servings
Calories: 305kcal

Equipment

  • round cake tin (19cm/7.5 inch)

Ingredients

  • 125 grams butter
  • 1 cup caster sugar (extra fine sugar)
  • 1/2 cup brown sugar
  • 2 tablespoons cocoa
  • 1/2 teaspoon bicarb soda (baking soda)
  • 1 cup water
  • 2 eggs, beaten
  • 1 1/2 cups SR flour, sifted (or 1 1/2 cups plain/all purpose flour + 3 teaspoons baking powder)

Chocolate Icing

  • 1 1/2 cups icing sugar (confectioners/bakers sugar)
  • 1 tablespoon cocoa
  • 1 teaspoon butter (5 grams)
  • 2 tablespoons boiling water

Instructions

  • 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 mixture to the boil and simmer for 5 minutes.
  • Take mixture off heat and allow to cool to room temperature.
  • While the mixture is cooling, pre-heat the oven to moderate (180 degrees celsius/350 degrees fahrenheit, fan-forced).
  • Grease a round cake tin (19cm/7.5 inch) and line with baking paper.
  • Once boiled mixture has cooled to room temperature, stir in the eggs and flour until combined.
  • Pour mixture into cake tin and bake for 40-45 minutes.
  • Allow to cool in tin for 10 minutes before turning out onto a cooling rack.
  • Allow to cool completely before icing.

Chocolate Icing

  • Sift icing sugar and cocoa into a bowl. Make a well and place butter in the centre.
  • Add boiling water in middle of well and wait 30 seconds for the butter to mostly melt. Stir to combine.
  • Pour icing over cake and use a spatula to smooth around the edges.

Notes

TIPS:
  • 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.
  • Use a much larger saucepan than you think you’ll need as the boiled mixture froths up to many times its original volume.
  • When waiting for boiled mixture to cool, you can place it into the fridge to speed up the cooling process – but don’t let it get cold, you’re aiming for room temperature.
  • Use a spatula or wooden spoon to combine the flour into the mixture, however, if you have trouble getting rid of lumps, stir with a whisk until the mixture is smooth.
  • 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.
  • 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.
STORAGE:
  • It will last for up to five days stored in an airtight container – in or out the fridge.
  • Wrap the cake well in food wrap and it will be fine frozen for up to three months.

Nutrition

Calories: 305kcal | Carbohydrates: 53g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 51mg | Sodium: 130mg | Potassium: 61mg | Fiber: 1g | Sugar: 40g | Vitamin A: 310IU | Calcium: 19mg | Iron: 1mg
Recipe Rating




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carol

Monday 26th of June 2023

Just a question is it 180 fan forced ?

Libby Hakim

Monday 26th of June 2023

yes, that's right - whatever you usually use for "moderate" I find these days my fan forced oven is moderate at 180.

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