It was my birthday this week and so I made a big boiled chocolate raspberry cake to take in to work. It’s office policy!
This recipe makes a nice big cake and it’s really delicious without being too rich. The addition of fresh strawberries on the top also help to soften the blow. I cut mine into sixteen generous slices.
My favourite thing about this cake is it’s texture. It is really moist and dense but not too heavy when you eat it. I decided to cover it with a whipped chocolate ganache (it’s like a chocolate mousse) but normal chocolate icing is still really good. This cake feeds a crowd really well, but you can halve the recipe if you don’t want a cake quite as big (just remember to shorten the baking time if you do this). I also really like the way this cake cuts so cleanly. It’s an easy one to slice up, so you won’t be dreading that job.
If you are going to make this boiled chocolate raspberry cake, it does require a bit of forethought. I like to boil the butter, sugar cocoa and water the night before so that it is completely cool going into the mixture. You don’t have to do it that early, but as long as the liquid component has completely cooled before using. Otherwise the result is not as good.
Here is the delicious recipe:
- 250g butter
- 4 Tbsp cocoa
- 1 3/4 cups sugar
- 2 cups water
- 4 eggs
- 1 tsp bicarb soda
- 3 cups self raising flour
- 1 cup frozen raspberries
- Fresh strawberries to serve
- 125g dark chocolate
- 300ml thickened cream
- 1 tsp vanilla
- Place butter, cocoa, sugar and water into a saucepan and bring to the boil. Stir to dissolve sugar, then cool completely (I like to leave mine overnight).
- Add remaining ingredients (add frozen raspberries last), mix well and pour mixture into a well greased and lined 24cm diameter springform tin.
- Bake in 180°C oven for around 1 1/2 hours, or until a skewer comes out clean.
- Cool in tin 10 minutes, then remove sides and turn out onto a rack (remove base) to cool completely.
- Meanwhile, make the ganache.
- Put chocolate in food processor and pulverise chocolate until it resembles breadcrumbs.
- Heat cream in a jug in the microwave to boiling point (I do 1 minute on HIGH).
- With food processor running, pour hot cream in on the chocolate in a steady stream.
- Process for a few seconds until smooth.
- Refrigerate for 30 minutes (or while cake cools....can be an hour or so) until cold (but don't leave it too long or it will be too stiff).
- Add vanilla and beat on low speed in an electric mixer for about 5 minutes, until soft peaks form.
- Cover cake with ganache then store covered in fridge until required.
- I serve cake topped with sliced fresh strawberries.
It was warm weather over here in Melbourne, so storing this cake in the fridge was a good option.
By the end of the day, this cake was completely all gone! If you need to make a large cake for an occasion, this one is a winner!
It’s a great option for your Christmas parties and gatherings. Give it a try and let us know how you like it.