I have been wanting to post this recipe since I ranted and raved about chocolate cakes. This recipe is a winner! I have actually had this recipe hidden in my cookbook collection for years but never made it. My friends sister-in-law made it for a birthday celebration and I had a slice and begged for the recipe. When she sent it to me I realised I had had the recipe all along!
You can find the recipe over at The Australian Women’s Weekly website. It is called the Family Chocolate Cake but I know it as The Boiled Chocolate Cake from my original recipe. I start the recipe in the morning as you need to bring the sugar, water, butter, cocoa powder and bicarb to the boil and simmer for 5 minutes. Then allow it to cool. So I leave it semi-covered until the afternoon. Good to remember if you are thinking of whipping up the cake late one night.
Depending on what I am making the cake for I vary the tin I use. I follow the AWW recipe to the T when making a basic chocolate cake for the family. I also have halved the recipe and baked it in a 20cm round tin.
The above cake is the current standard size for our birthday cakes – 30cm round. This is the birthday cake we shared with family this afternoon for my daughters birthday which is coming up this week. How wonderful are those giant freckles! I picked them up from our local cafe but you can buy them online in bulk from Goody Goody Gum Drops.
I split the cake in half and filled it with strawberry jam, chantilly cream and then iced it with the Donna Hay Whipped Vanilla Icing.
The reason I love this cake is that it has a moist crumb yet it is not rich. A rare feat for a chocolate cake unless it is loaded with heaps of ground nuts and is super dense and rich. Kids don’t tend to like super rich flourless chocolate cakes so this cake pleases adults and children alike.