Lorna is my husband’s Great-Auntie. You might know Lorna’s Scone recipe, which is now known by many people globally. Lorna left some great recipes for the next generation. This is another Lorna’s recipe for ‘Boiled Chocolate Cake’, that is the most moist and delicious Chocolate Cake I ever baked. However, this is a huge cake for a big family. The amount is too large for my 20cm round cake tin, and 20cm is the most popular size nowadays. I reduced the recipe to 2/3 and it is just perfect for 20cm tin. If you want to bake a larger cake, I include Lorna’s Original Recipe below. By the way, this cake cracked every time I baked it. I wonder what I did wrong. I wish if I could ask Lorna for her advice. Next time I will try a water bath.

Cake Tin

20cm Round Cake Tin
*Use 22cm Tin for the Original Recipe


160g Butter
1 cup Caster Sugar
1/3 cup Cocoa Powder
1/3 teaspoon Bi-Carb Soda
1/2 cup Milk
1/2 cup Water
2 Eggs
1 & 2/3 cups Self-Raising Flour
1-2 tablespoons Plum Jam OR Berry Jam *optional

Lorna’s Original Recipe Ingredients

250g Butter
1 & 1/2 cups Caster Sugar
6 tablespoons (1/2 cup) Cocoa Powder *1 tablespoon is 20ml for this recipe
1/2 teaspoon Bi-Carb Soda
3/4 cup Milk
3/4 cup Water
3 Eggs
2 & 1/2 cups Self-Raising Flour
1-2 tablespoons Plum Jam OR Berry Jam *optional

  1. Place Butter, Caster Sugar, Cocoa Powder, Bi-Carb Soda, Milk and Water in a large saucepan, and boil for a few minutes, stirring occasionally, then allow to cool. *Note: Transfer from the saucepan to a large mixing bowl, so that the mixture will cool quicker.
  2. Preheat oven to 160℃. Butter the base and sides of a deep 20cm (OR 22cm) cake tin, OR you might prefer lining with baking paper like I do.
  3. Beat in Eggs to the cooled mixture, that is probably still warm, sift in Self-Raising Flour, and beat well until combined. You can add Plum Jam OR Berry Jam for extra flavour.
  4. Pour into the prepared cake tin and bake for 60 minutes (70 minutes if large) OR until cooked though. *Note: Alternatively, you can bake this cake in a water bath for more moist result.
  5. Cool on a wire rack. When cooled, coat with your favourite icing. Today I topped with Sour Cream Cocoa Frosting.
  6. Sour Cream Cocoa Frosting: Place Butter and Sugar in a small saucepan, heat over low heat and stir until Sugar is completely resolved. Add Cocoa Powder and Sour Cream, and mix well until smooth and well combined.
    • 30g Butter
    • 4 tablespoons (60ml) Caster Sugar
    • 4 tablespoons (60ml) Cocoa Powder
    • 6 tablespoons (90ml) Sour Cream