Chocolate Cake Boiling Icing Food

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.

OLD FASHIONED CHOCOLATE CAKE WITH GLOSSY CHOCOLATE ICING

Steps:

• Preheat oven to 350 with rack in the center.
• Spray two 8" round cake pans with nonstick spray.
• Whisk dry cake ingredients together in a large mixing bowl.
• Combine water, oil, vinegar, instant coffee granules, and vanilla in a large measuring cup.
• Add to the dry ingredients and whisk until combined- a few lumps are ok.
• Divide batter between the two pans (about 3 cups each), then bake until toothpick inserted in center comes out clean (35- 40 min).
• Cool cakes for 15 minutes on a rack, then invert them onto the rack.
• Leave upside down until completely cooled before frosting them.
• To make icing, melt butter in large saucepan over medium heat.
• Stir in sugar, cocoa, and salt- the mixture will be thick/grainy.
• Combine cream, sour cream and coffee granules in a large measuring cup, mixing until smooth.
• Gradually add cream mixture to chocolate until blended and smooth.
• Cook until sugar has dissolved, and mixture is smooth and hot to the touch.
• DO NOT BOIL.
• Take mixture off the heat, and add vanilla.
• Cool at room temperature until spreadable (up to three hours).
• If it isn't getting thick enough to be spreadable, put in the refrigerator until thick enough to spread.
• If it gets too thick to spread easily, warm gently in the microwave until it's just right (20 seconds or so, repeat if necessary).
• Stir well, and ice cake, frosting first layer, then placing second layer on top, and icing the top and then the sides.

OLD-FASHIONED CHOCOLATE CAKE

Steps:

• Cream oil, sugar and cocoa.
• Add eggs.
• Add flour mixture alternately with buttermilk.
• Add soda and salt. Add vanilla to hot water and fold water into cake. Bake in 9 x 13-inch pan at 350 degrees for about 40 minutes or until done.
• Icing For Old-Fashioned Chocolate Cake: Bring margarine, cocoa and whole milk to boil.
• Remove from heat and add powdered sugar and vanilla.
• Mix until smooth and of spreading consistency.
• This is my favorite chocolate cake.

ONE MINUTE CHOCOLATE ICING

Steps:

• In a saucepan, combine sugar, cocoa powder, milk, butter and vanilla. Bring to a rolling boil, stirring constantly, and cook for 1 minute. Remove from heat. Using an electric mixer, beat icing for 3 minutes, or until mixture cools and thickens to spreading consistency. Spread onto completely cooled cake.

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.

BOILED CHOCOLATE ICING

Steps:

• Put all the above ingredients in a cooking pot and boil till thick.
• Let cool and spread on your favorite cake.

DELICIOUS BOILED CHOCOLATE ICING

Steps:

• Place the butter, milk, and sugar in a medium sized saucepan over medium-high heat.
• Bring mixture to a boil, stirring constantly.
• Let boil, still stirring for 1 minute.
• Remove from heat and stir in chocolate chips until chips are melted and mixture is smooth.
• Spread icing over cooled cake, cupcakes, or ice cream.
• May store tightly covered in refrigerator. Warm in microwave before use.