Boiled Chocolate Cake
- NF VE
A boiled chocolate cake? I know, boiling is not the first way you’d think to cook a cake, but you have to try this method. This is no average chocolate cake! The recipe started as an experiment a few years ago, but boiling all the liquid ingredients for the cake before incorporating the rest is now my go-to chocolate cake method, as it truly makes for a fudgy, moist and delicious cake. Boiled chocolate cakes are more popular in Australia, but I think the world needs to know! If, like me, your bug-bear with chocolate cake is a dried out, crumbly texture, this is the perfect recipe for a chocolate cake that turns out moist every time.
Achieving a rich and intense flavour, you can choose to keep the cake as-is, or top it with the creamy chocolate topping I include in the recipe, for more of a dessert. Served warm or cold (it even works as a dinner party dessert, with a scoop of ice cream on the side), this is a guaranteed crowd pleaser for any and all chocolate lovers out there!
Continue by adding the sugar, cocoa powder, vanilla extract and water, and stir until all ingredients are combined. Set aside to cool (approx 5 minutes).
Transfer the mixture to a large bowl and add the flour, baking powder and egg. Continue stirring until you have a smooth cake batter.
Butter up your cake pan (around 26cm), transfer the cake batter and bake in a pre-heated oven at 170°C (340ºF) for 45 minutes.
Ganache: Add the double cream in a small pot, bring it to a boil and add the dark chocolate and butter. Stir until the chocolate is melted and fully combined with the cream.
Baking time may vary from oven to oven. To make sure your cake is baked, insert a clean knife deep into it. If it comes out without any cake batter on it, your cake is ready.