This is a very moist cake, almost like a pudding.
It’s great served warm with whipped cream, vanilla ice cream, creme fraiche or chocolate sauce.
It doesn’t really need to be frosted, but you might like to dust it with confectioners’ sugar or cocoa powder for presentation.
If you would like to frost the cake, see the Boiled Chocolate Frosting recipe below.
|2 cups granulated sugar|
2 cups water
4 tablespoons unsweetened cocoa powder
1 teaspoon baking soda or bicarbonate of soda
1 cup (2 sticks/8 oz/226g) butter
4 large eggs
3 cups self-rising flour
Boiled Chocolate Frosting (optional)
(See Recipe Below)
Preheat oven to 350 degrees F (180 degrees C). Grease and line with parchment paper 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 cake 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. If desired, frost or glaze cake when completely cooled, or if using Boiled Chocolate Frosting recipe below, frost when cake is warm or partially cooled.
Makes 8-10 servings.
Boiled Chocolate Frosting
1 cup granulated sugar
5 tablespoons butter
1/3 cup milk
1 cup semisweet chocolate chips
In a small saucepan, combine sugar, butter or margarine, and milk. Boil, stirring constantly, for 2 minutes. Remove from heat, and stir in chocolate chips until smooth. Immediately pour over warm to partially cooled cake.
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