Tim And Tracys Chocolate Cake Boiled Recipes

BOILED CHOCOLATE CAKE

Steps:

• Preheat oven to 180 degrees c.
• Place sugar, water, butter, bicarb soda& cocoa in a saucepan& bring to the boil.
• Once boiling, time for 2 minutes, then remove from heat.
• Grease& line base of a loaf pan.
• Once chocolate mixture has cooled, add the flour& egg.
• Mix well until smooth.
• Place in pan& cook in oven for 35 minutes.

BOILED CHOCOLATE CAKE

Steps:

• Preheat oven to 350ºF degrees (180 C).
• Grease and line a 9 x 13-inch rectangular cake pan.
• Place all ingredients except eggs and flour into a large saucepan, bring to boil while stirring gently, then simmer 2-3 minutes.
• Cool.
• Beat the eggs lightly, then add to cooled chocolate mixture.
• Sift in the flour slowly, stirring thoroughly as you add to avoid lumps.
• Pour batter into prepared pan and bake in preheated oven for 55-60 minutes or until a cake tester inserted into cake comes out clean.
• Cool cake on rack for 15 minutes, then invert cake onto rack to cool completely.
• Dust with confectioners' sugar or if preferred cocoa powder.
• If desired, frost or glaze cake when completely cooled.

BETTY'S OLD FASHIONED BOILED CHOCOLATE CAKE

Steps:

• 1. Preheat oven to 180oC/375oF. Well grease and line a 30 x 30 cm cake tin (about 10 inch x 10 inch).
• 2. In a sauce pan bring the water, oil, butter and cocoa to the boil. Stir well and cool for 20 minutes.
• 3. In a large bowl add the remaining ingredients and beat. Add the cooler cocoa mix and beat. Pour into the prepared pan and bake in the preheated oven for 50 - 60 minutes.
• 4. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Top with desired icing or frosting. Keep in a Tupperware style container for up to 3 or 4 days.

TIM AND TRACY'S CHOCOLATE CAKE (BOILED)

Steps:

• If you don't have self raising flour, use plain flour with 1 heaped teaspoon of baking powder added to it.
• Preheat the oven to 170C/340°F.
• Butter a 20cm/8" cake tin. Line the base with baking paper.
• Put the butter, sugar, water, cocoa and bicarb in a saucepan and bring to the boil, stirring constantly.
• It goes a bit volcanic so once the mixture rises, be prepared to take it off the stove immediately. Set aside to cool.
• Beat the eggs in a large bowl.
• Sift in a bit of the flour and then mix in some of the chocolate. Continue until all the flour and chocolate are incorporated. If you do this a bit at a time, the flour will mix in easily without overmixing and making the cake tough.
• Pour into the prepared cake tin and bake for 45 minutes.
• Cool on a wire rack.
• Ice with your favourite icing or leave un-iced.
• To make a larger cake, use 3 eggs and scale everything else up by 50%. (BTW, this is a maths problem that I give to my kids!).
• Edited to include icing: Kookaburra referred to the icing in my original recipe I posted on the Australia/New Zealand forum. Here it is. 375g icing sugar, 1.5 tablespoons cocoa, 185g butter, 1.5 tablespoons water (hot works best), 5 drops vanilla. Cream butter and half the icing sugar. Add hot water, the rest of the icing and cocoa sifted together and the vanilla. Beat until smooth.