Chocolate cake with boiled icing is a delightful dessert that combines rich chocolate cake with a unique type of icing known as boiled icing.
The cake is typically moist and chocolatey, made with cocoa powder or melted chocolate, and can include various ingredients like flour, sugar, eggs, and butter.
Boiled icing, also known as seven-minute icing or frosting, is a type of meringue made by cooking sugar and water until it reaches a soft-ball stage, then whipping it into a fluffy, glossy frosting.
This icing is lighter than traditional buttercream and has a sweet, marshmallow-like texture. When you put them together, you get a deliciously rich chocolate cake topped with a smooth, sweet boiled icing, often garnished with chocolate shavings, nuts, or fruit.
Whether you’re preparing it for a birthday, special occasion, or simply because you have a sweet craving, this recipe will guide you through creating the ultimate chocolate cake with boiled icing.
How To Prepare Chocolate Cake With Boiled Icing?
Recipe Details
Preparation time: 30 minutes
Cooking time: 30-35 minutes
Total time: 1 hour 5 minutes
Course: Dessert
Cuisine: Western
Calories: 340
Yield: 10 servings
Equipment Needed
- Mixing bowls
- Hand or stand mixer
- Sieve
- 2 round 9-inch cake pans
- Saucepan
- Spatula
- Cake stand or serving plate
Ingredients
For the Cake:
- 1 cup all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- 1 cup sugar
- ⅓ cup cocoa powder
- 1 egg
- ½ tsp salt
- ½ cup milk
- ½ cup boiling water
- ½ cup vegetable oil
- ½ tsp vanilla essence
For the Boiled Icing:
- 1 large egg white (use 2 if the eggs are small)
- 3 tbsp sugar
- pinch of salt
- 2 tbsp water
- ⅛ tsp vanilla essence
How To Make Chocolate Cake With Boiled Icing
For the Cake:
1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
2. Mix Dry Ingredients: In a large bowl, combine the flour, baking powder, baking soda, sugar, cocoa powder, and salt. Whisk together until well mixed.
3. Add Wet Ingredients: Add the egg, milk, vegetable oil, and vanilla essence to the dry ingredients. Mix until just combined.
4. Incorporate Boiling Water: Carefully stir in the boiling water until the batter is smooth. The batter will be thin.
5. Bake: Pour the batter into the prepared pan. Bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
For the Boiled Icing:
1. Prepare the Mixture: In a small saucepan, combine the sugar, water, and a pinch of salt. Bring to a boil over medium heat, stirring until the sugar dissolves.
2. Whip Egg Whites: In a mixing bowl, beat the egg white until soft peaks form.
3. Add Sugar Syrup: Once the sugar mixture reaches a soft ball stage (about 240°F or 115°C), slowly pour it into the beaten egg whites while continuing to whip until the icing is glossy and holds stiff peaks. Stir in the vanilla essence.
4. Frost the Cake: Once the cake has cooled completely, spread the boiled icing over the top and sides of the cake.
Serving Ideas
This chocolate cake with boiled icing is incredibly versatile and can be enjoyed in various ways. For a classic presentation, serve slices with a dollop of whipped cream and a sprinkle of cocoa powder.
Pair it with fresh berries for a burst of color and flavor that balances the richness of the cake. For a more indulgent treat, drizzle some chocolate sauce over each slice or serve with a scoop of vanilla ice cream.
You can also add a touch of elegance by garnishing with chocolate shavings or a dusting of powdered sugar. No matter how you serve it, this cake is sure to delight!
Tips For The Perfect Chocolate Cake
➤ Room Temperature Ingredients: Ensure that your egg and milk are at room temperature for better mixing.
➤ Measure Accurately: Use precise measurements for the best results. Baking is a science, and accuracy matters.
➤ Storage: Store the cake in an airtight container at room temperature for up to three days or refrigerate for longer freshness.
(FAQs) About Chocolate Cake With Boiled Icing:
What is boiled icing?
Boiled icing is a light, fluffy frosting made by cooking sugar and water to a soft-ball stage and then whipping it into beaten egg whites. This process creates a glossy, airy texture that pairs perfectly with rich cakes.
How do I store chocolate cake with boiled icing?
Store the cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week. For extended storage, you can freeze the cake without icing for up to 3 months.
Can I make boiled icing in advance?
Yes, you can make boiled icing in advance and store it in the refrigerator for up to a week. Before using, allow it to come to room temperature and re-whip it gently for the best consistency.
What type of cocoa powder should I use?
For the best flavor, use high-quality unsweetened cocoa powder. Dutch-processed cocoa can also be used for a smoother taste, but avoid using sweetened cocoa.
Can I substitute the egg whites in the icing?
While egg whites are essential for the texture of boiled icing, you can use pasteurized egg whites or egg white substitutes if you’re concerned about raw eggs. Keep in mind that the texture might vary slightly.
How do I prevent boiled icing from becoming grainy?
To prevent graininess, ensure the sugar is fully dissolved in the water before boiling. Also, avoid stirring the mixture while it’s cooking, as this can cause sugar crystals to form.
Can I use this recipe for cupcakes?
Absolutely! The chocolate cake batter can be used to make cupcakes. Just fill the cupcake liners about two-thirds full and bake for about 18-20 minutes, adjusting the baking time as needed. Top with boiled icing for a delicious treat!
Conclusion
Chocolate cake with boiled icing stands as a beloved classic in the world of desserts, capturing hearts with its rich, moist layers and airy, glossy frosting.
This delightful combination not only satisfies a sweet tooth but also adds a touch of elegance to any gathering.
Whether it’s a birthday celebration, a holiday feast, or just a special treat for yourself, this cake brings joy and indulgence to every occasion.
Its timeless appeal and delicious flavor make it a perfect choice for anyone seeking a memorable dessert experience.
Enjoying a slice of this cake is not just about taste; it’s about savoring the moments that make life sweeter.
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Chocolate Cake With Boiled Icing
Equipment
- Mixing bowls
- Hand or stand mixer
- Sieve
- 2 round 9-inch cake pans
- Saucepan
- Spatula
- Cake stand or serving plate
Ingredients
For the Cake:
- 1 cup all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- 1 cup sugar
- ⅓ cup cocoa powder
- 1 egg
- ½ tsp salt
- ½ cup milk
- ½ cup boiling water
- ½ cup vegetable oil
- ½ tsp vanilla essence
For the Boiled Icing:
- 1 large egg white use 2 if the eggs are small
- 3 tbsp sugar
- pinch of salt
- 2 tbsp water
- ⅛ tsp vanilla essence
Instructions
For the Cake:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- Mix Dry Ingredients: In a large bowl, combine the flour, baking powder, baking soda, sugar, cocoa powder, and salt. Whisk together until well mixed.
- Add Wet Ingredients: Add the egg, milk, vegetable oil, and vanilla essence to the dry ingredients. Mix until just combined.
- Incorporate Boiling Water: Carefully stir in the boiling water until the batter is smooth. The batter will be thin.
- Bake: Pour the batter into the prepared pan. Bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
For the Boiled Icing:
- Prepare the Mixture: In a small saucepan, combine the sugar, water, and a pinch of salt. Bring to a boil over medium heat, stirring until the sugar dissolves.
- Whip Egg Whites: In a mixing bowl, beat the egg white until soft peaks form.
- Add Sugar Syrup: Once the sugar mixture reaches a soft ball stage (about 240°F or 115°C), slowly pour it into the beaten egg whites while continuing to whip until the icing is glossy and holds stiff peaks. Stir in the vanilla essence.
- Frost the Cake: Once the cake has cooled completely, spread the boiled icing over the top and sides of the cake.