Go Back
Boiled Icing For Chocolate Cake

Boiled Icing For Chocolate Cake

Lipia
Boiled icing for chocolate cake has a light, airy texture and a gently sweet flavor that balances the deep richness of chocolate. It melts softly on the tongue, leaving a clean sweetness without heaviness.
The surface feels smooth and silky, while the inside remains fluffy and delicate. A mild vanilla note adds warmth without distracting from the cake.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 420 kcal

Equipment

  • Mixing bowls (large and medium)
  • Measuring cups and spoons
  • Whisk
  • Hand mixer or stand mixer
  • Saucepan
  • Heatproof bowl
  • Rubber spatula
  • 2 round cake pans (8 or 9-inch)
  • Oven
  • Cooling rack

Ingredients
  

Chocolate Cake

  • 250 g all-purpose flour
  • 8 g baking powder
  • 7 g baking soda
  • 400 g granulated sugar
  • 75 g unsweetened cocoa powder
  • 2 large eggs about 100 g without shells
  • 240 ml milk or buttermilk can substitute almond or coconut milk
  • 6 g kosher salt
  • 240 ml boiling water
  • 120 ml vegetable oil or canola oil or 110 g melted coconut oil
  • 3 g espresso powder
  • 10 ml vanilla extract

Boiled Icing

  • 60 ml light corn syrup
  • 1/2 teaspoon cream of tartar about 1 g
  • 2 large egg whites about 60 g
  • 100 g granulated sugar
  • 5 ml vanilla extract
  • 30 ml water
  • A pinch of salt

Instructions
 

  • Begin by setting your oven to 350°F (175°C). Prepare two round cake pans by greasing them well and dusting lightly with flour. This will help the cakes release easily after baking.
  • In a large bowl, mix together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Stir until everything is evenly blended.
  • Add the eggs, milk, oil, vanilla, and espresso powder to the dry ingredients. Mix until the batter looks smooth and uniform, with no lumps.
  • Slowly stir in the boiling water. Don’t worry if the batter seems very thin — that’s exactly how it should be for a tender, moist cake.
  • Pour the batter evenly into the prepared pans. Place them in the oven and bake for 30 to 35 minutes, checking for doneness by inserting a toothpick into the center. If it comes out clean, the cakes are ready. Remove from the oven and allow them to cool completely.
  • For the boiled icing, place the sugar, corn syrup, water, cream of tartar, and salt in a saucepan. Cook over medium heat, stirring gently until the sugar dissolves and the mixture becomes hot.
  • In a separate heatproof bowl, beat the egg whites until soft peaks form. While beating, slowly drizzle the hot sugar syrup into the egg whites. Keep beating until the icing thickens, becomes glossy, and cools down. Add the vanilla and mix gently.
  • To finish, place one cake layer on a plate or cake stand. Spread icing over the top, then place the second layer on top. Frost the entire cake with the remaining icing, smoothing it over the top and sides.

Notes

Notes: Make sure the cake layers are completely cool before frosting to prevent the icing from melting. Boiled icing is best used immediately for the smoothest texture. The espresso powder enhances the chocolate flavor but does not make the cake taste like coffee.

Nutrition Facts Of Boiled Icing For Chocolate Cake

Calories: 420 kcal | Carbohydrates: 62 g | Protein: 6 g | Fat: 18 g | Saturated Fat: 4 g | Sugar: 45 g | Fiber: 4 g | Sodium: 320 mg
Keyword Boiled Icing For Chocolate Cake