Auntie Lorna’s Boiled Chocolate Cake is delicious, but it cracks badly every time I bake it. I don’t know what I am doing wrong. Then I started to modify the recipe. I first reduced Flour. Then replaced Butter with Oil. The cake turned very soft and moist, but too fragile. So I reduced Oil. The new recipe gradually developed and now I can share it with you. The batter of this cake is very thin. You need to be careful about the leakage if you use springform cake tin. This cake still cracks a little. I covered it up with Chocolate Buttercream Frosting today. See the photos below.
20cm Round Cake Tin
1 cup Self-Raising Flour
1 cup Brown Sugar *lightly packed, OR 3/4 cup Caster Sugar
1/3 cup Cocoa Powder
1/2 teaspoon Salt
1/3 teaspoon Bi-Carb Soda
1 Egg *room temperature, whisked
1 teaspoon Vanilla Extract
1/4 cup Oil *I used Sunflower Oil
1/2 cup Milk
1/2 cup Boiling Water *OR Hot Coffee
- Preheat oven to 160℃. Line the base and sides of 20cm cake tin. I strongly recommend to grease the tin first, so that baking paper sticks to the tin.
- Place Self-Raising Flour, Brown Sugar (OR Caster Sugar), Cocoa Powder, Salt and Bi-Carb Soda in a mixing bowl, and use a whisk to mix to combine well.
- Add Egg, Vanilla, Oil and Milk, and whisk well until smooth. Add Boiling Water and mix well. Add the ingredients in this order, so that you don’t need to boil anything as you don’t use Butter. *Note: This batter is very thin.
- Pour into the prepared cake tin, gently drop it on the bench a few times to remove bubbles in the batter, and bake for 35 to 40 minutes OR until cooked though. *Note: If cracks appear, lower the heat.
- Cool on a wire rack. When cooled, coat with your favourite icing OR frosting. Today I coasted with Chocolate Buttercream Frosting.