oh i forgot to mention goes nice with ice cream as well if you don't ice tip over a bit of chocolate sauce and you are in business....

hooksie60 - 2010-08-16 20:35:00

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timid_ - 2010-08-17 10:48:00

I liked it but left out the boiling water. I made two cakes so I could freeze one.

catlover28 - 2010-08-17 11:21:00

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dani.odonnell - 2010-08-18 08:43:00

timid_ wrote:

Is this chocolate mud, or just chocolate?

well taste as good as choco mud so you can call it what you like. gets better as the days go by as well unlike other cakes which dry out

Edited by hooksie60 at 7:59 pm, Wed 18 Aug

hooksie60 - 2010-08-18 19:59:00

Made this cake on the weekend and shared the recipe since. Made one large cake and 12 muffins which I iced and froze for kids school lunches. Yummy cake, even better the next day. Will definately make again.

molly37 - 2010-08-18 20:56:00

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timid_ - 2010-08-18 22:25:00

I asked hubby what he would like me to bake (got a million cookbooks, but nothing's been jumping out at me lately!) and he said a chocolate cake! So I'm going to try this recipe out.

Timid - I always use grapeseed oil in baking, not sure what others use?

lizab - 2010-08-19 08:51:00

Just pulled it out of the oven. It smells great. It did rise and crack though, but once it's cold I can cover that with icing! Lovely easy recipe thx for posting it :) (it's great when you find recipes you can just chuck everything into the one bowl and go!!)

lizab - 2010-08-19 11:30:00

Have many a fond memory of this cake recipe, used to make it years ok.
Here's a variation that it makes it a dream cake

Replace half a cup of the water with a good fruit liquer, blackberry nip, purple death or something in that league. Add a large TBsp of instant coffee to the liquid, stir until dissolves. (I also added cherries or blackberries in syrup, drain first). When the cake is cooked turn it out and with another cup of the liquer gradually drizzle it over the cake, do this in two stages, 1/2 c at a time.

Instead of icing use whipped creanm Grated chocolate and more berries on top.
We used to call this the "Death valley dream" because of the purple death and we lived in the valley' it was certainly to die for.

i suppose you could use fruit juice instead but the liquer did it for us.

westigal - 2010-08-19 12:28:00

westigal wrote:

Have many a fond memory of this cake recipe, used to make it years ok.
Here's a variation that it makes it a dream cake

Replace half a cup of the water with a good fruit liquer, blackberry nip, purple death or something in that league. Add a large TBsp of instant coffee to the liquid, stir until dissolves. (I also added cherries or blackberries in syrup, drain first). When the cake is cooked turn it out and with another cup of the liquer gradually drizzle it over the cake, do this in two stages, 1/2 c at a time.

Instead of icing use whipped creanm Grated chocolate and more berries on top.
We used to call this the "Death valley dream" because of the purple death and we lived in the valley' it was certainly to die for.

i suppose you could use fruit juice instead but the liquer did it for us.

I am going to try this sounds good variation thanks westigal

hooksie60 - 2010-08-20 21:37:00

Amazing cake- made it on Wednesday night- used half for a large cake which I have turned into a huge black forest cherry cake- cut into 3 , spread with a cherry sauce I had a jar left from last year as well as some choc icing to hold together and sprinkle of alcohol on each layer and covered in thick choc icing to hide the cracks- taking it to a pot luck lunch tomorrow, should serve the 14 people there; the other half I halved again- made a small choc cake which 3 overseas guests and the 2 of us demolished for dinner on Thursday night with bottled peaches and ice cream; and the last portion turned into 12 iced cup cakes for daughter and SIL just back yesterday from 4 weeks in Europe- so I am well pleased with this cake thank you hooksie!

katalin2 - 2010-08-20 21:56:00

Thanks hooksie60, made your cake - yummy. I was lucky enough to get it cut up before the kids got home, so I still have half in the freezer they dont know about. I just dusted the first half with icing sugar. It certainly makes a large roasting dish full.

chooky - 2010-08-20 23:41:00

Am going to make this today. I have another similar recipe but is very sweet. I cut into serving sized pieces and freeze...is awesome with choc sauce and ice cream for dessert!

pixietraveller - 2010-08-21 08:35:00

with you all enjoying this i think i might just make it tomorrow as haven't made it in a while and feel the need for some chocolate cake yummmmmie

hooksie60 - 2010-08-21 17:10:00

Mine came out underdone, i.e. doughy. Cut 10 minutes off for fan forced oven & using donut tin. Was this where i went wrong?

pat56 - 2010-08-21 17:25:00

I have fan forced oven and works fine for me but i stick to times i gave. always test with skewer if unsure before revmoving from oven if not making a complete roasting pan size cake times will vary depending on size etc but i can assure you this is a non fail cake this is recipe is great for kids and very diverse, hope thats off some help

Edited by hooksie60 at 5:35 pm, Sat 21 Aug

hooksie60 - 2010-08-21 17:35:00

Started mixing this up then realised I had no eggs so cut the sugar to 1 cup, dissolved 4 tablespoons of golden syrup in the boiling water and it came out fine. Only took 30 minutes in my big roasting dish though. I plan on slicing half of it in 2 and filling with whipped cream mixed with cherries that have been soaking in whisky for 12 months and covering with gnache. That should knock his socks off!!!

squeakygirl - 2010-08-21 22:45:00

This message was deleted.

tazzaboy2 - 2010-08-21 22:54:00

going to try this one as well, I bought a giant cupcake mould off one day a few weeks back and have been planning to make my sons first birthday cake in it with little cupcakes around it. This sounds like just the recipe I have been looking for as I have been trying to find one that would make enough batter for the giant cupcake...will give it a try this week and report back how it goes in the mould

rosebud68 - 2010-08-22 14:40:00

rosebud68 wrote:

going to try this one as well, I bought a giant cupcake mould off one day a few weeks back and have been planning to make my sons first birthday cake in it with little cupcakes around it. This sounds like just the recipe I have been looking for as I have been trying to find one that would make enough batter for the giant cupcake...will give it a try this week and report back how it goes in the mould

well rose bud you have definitly found the right recipe this makes i very large cake or 2 medium sized and then you even get enough fro muffuns as well ....I have just made some today so the family are smiling

hooksie60 - 2010-08-22 14:54:00

I baked this today and it was very well received. I cut it in half and put one piece in the freezer, i cut the remaining half into 2 and gave one away and the family have not yet finished the last quarter. We used to own a coffee shop and had a "Shop chocolate cake" (as it was know by the family) which is simply divine however I think this one could replace it. I cooked it till it bounced back when touched but a toothpick inside came out with a trace (not totally clean). It rose well and cracked then once cool shrunk back till flat with no sign of the crack. It looks very moist but is well cooked. I can't wait to hear feedback from my colleagues. I am known as 'the baker' there. ( Will need to be next time I cook it though - I need the frozen half for sons birthday later in week).

gardie - 2010-08-22 19:52:00

catlover28 wrote:

I liked it but left out the boiling water. I made two cakes so I could freeze one.

The boiling water totally changes the recipe - makes it fudgy and delicious.

gardie - 2010-08-22 19:53:00

gardie wrote:

The boiling water totally changes the recipe - makes it fudgy and delicious.

Yes it surely does gardie and yesterday when i made it i changed 1 of the cups of water for 1 cup of boysenberry juice from a can of boysenberrys ( and yes i did boil the boysenberry juice first) and oh my god is so devine

Edited by hooksie60 at 8:29 am, Mon 23 Aug

hooksie60 - 2010-08-23 08:28:00

I left out an egg and put in jam instead. Lovely.

catlover28 - 2010-08-23 09:54:00

gardie wrote:

The boiling water totally changes the recipe - makes it fudgy and delicious.

I thought the cake might be "cloged up"and the taste be effected.

catlover28 - 2010-08-23 10:01:00

Boysenberry juice! My husband will be in seventh heaven. And maybe some boysenberry jam under the filling in the centre. This is going to be very bad for us!

greerg - 2010-08-23 10:11:00

This message was deleted.

timid_ - 2010-08-25 10:30:00

hooksie60 wrote:

I make this once a week makes a small rosat pan size cake

3.5 c flour
3.5 c sugar
3 t/s Baking powder
1.5 c cocoa
1 cup oil
2 cups milk
3 t/s baking soda
1 t/s salt
4 eggs
1 teaspoon vanilla
2 cups of boiling water (added at end)

Put all ingredients (except for the water) in a large bowl mix well to a batter. add boiling water and mix till smooth bake in the over at 160 for 1hr. you can split the mix and make two smaller cakes or make 1 smaller cake and put the rest into muffin tins the choice is completely up to you. this is an excellent cake if you have a large family or just want to impress people. gets moister by the day so stays nice and fresh very simular to mud cake.

its known as many things that cake, im my cookbook its a dutch chocolate cake but ive seen it called kingarten cake and cake-day chocloate cake.gotta be the best recipe around i make it at xmas to take away camping as its just so moist it never drys out.

purplegoanna - 2010-08-25 11:32:00

timid_ wrote:

1 cup of oil? What kind of oil??

i just use plain old salad & cooking oil, dont use olive oil as its to heavy and you end up with a soggier heaviery base to the cake.

purplegoanna - 2010-08-25 11:32:00

and for a adult hit, add a tsp or a Tbsp of coffee to to the mix.....

purplegoanna - 2010-08-25 11:33:00

awesome, made this today, mmmm, I iced it with 2tablespoons of cocoa, 150gms butter, sitting in a bowl of warm water, gradually worked the butter and cocoa together then slowly added icing sugar (about 250gms) and some boiling water, mixed to a thick consistency, let it cool then placed on cooled down cake, used a hot wide knife to help spread the choc frosting- would have liked a darker looking icing but didn't want to overdo the cocoa

ashanti - 2010-08-25 14:32:00

purplegoanna wrote:

i just use plain old salad & cooking oil, dont use olive oil as its to heavy and you end up with a soggier heaviery base to the cake.

hi purplegoanna yea i say use the cheapest oil but have also used both and haven't noticed any difference ie in heavier base etc but hey i say why pay for a more exspensive oil if you don't have to unless you are concerned re waist line lol but hey if you cook this cake you won't be wanting to worry about waist line lol as you can't stop eating it.

Edited by hooksie60 at 8:05 pm, Wed 25 Aug

hooksie60 - 2010-08-25 19:59:00

bumpiong cause I want to make it later on.

dilligaf_dah - 2010-08-26 10:20:00

Made #1's cake yesterday - made 2 trays of muffins and the rest in a loaf pan. Went down a treat . Must say I also used less sugar but still turned out well. Will absolutely be making again. Thanks #1

rupps - 2010-08-26 11:42:00

Made this for morning tea this morning to rave reviews - and recipe requests - even from our local caterer!

gardie - 2010-08-26 12:08:00

rupps wrote:

Made #1's cake yesterday - made 2 trays of muffins and the rest in a loaf pan. Went down a treat . Must say I also used less sugar but still turned out well. Will absolutely be making again. Thanks #1

you are very welcome please pass it on to all your family and friends and try the 1 cup of boysenbery juice(boiled of course) and 1 cup of boiling water. hmmmm makes it real yummie

hooksie60 - 2010-08-26 19:53:00

gardie wrote:

Made this for morning tea this morning to rave reviews - and recipe requests - even from our local caterer!

yip just pass it on then we can stop the dry hard to eat chocolate cakes out there......specially as this is so simple and makes alot

hooksie60 - 2010-08-26 19:56:00

hooksie60 wrote:

yip just pass it on then we can stop the dry hard to eat chocolate cakes out there......specially as this is so simple and makes alot

I hear you! I hardly ever eat cakes made by other people - esp. chocolate ones as they are never like mine. To be honest, I'd rather have a shop brought one than the ones my acquaintances make. But then, I don't know any of you guys!

gardie - 2010-08-26 20:25:00

gardie wrote:

I hear you! I hardly ever eat cakes made by other people - esp. chocolate ones as they are never like mine. To be honest, I'd rather have a shop brought one than the ones my acquaintances make. But then, I don't know any of you guys!

i agree gardie as then if it's no good at least you can complain lol but if they all made this one there would be no complaints :-) and this one gets better as the days go bye not worse lol

hooksie60 - 2010-08-26 20:29:00

I made this cake on the weekend & went down a treat by all. I was dubious about the amount of water at the end of the recipie as the mixture was runny not smooth but turned out so devine. Took some of it to my babies Homecare & I'm sure all her friends will love it...if not will end up hypo lol. Thanks for a recipie that doesnt feel like the weight of a concrete building. Will use this recipie on a regular basis.

pcook - 2010-08-30 08:51:00

I tried it today with 2 teaspoons instant coffee dissolved in the boiling water. Will see how it turns out.

rupps - 2010-08-30 15:43:00

pcook wrote:

I made this cake on the weekend & went down a treat by all. I was dubious about the amount of water at the end of the recipie as the mixture was runny not smooth but turned out so devine. Took some of it to my babies Homecare & I'm sure all her friends will love it...if not will end up hypo lol. Thanks for a recipie that doesnt feel like the weight of a concrete building. Will use this recipie on a regular basis.

Hi pcook yes you need to mix the boiling water in till the mixture turns smooth and I know what you mean when you add the 2 cups of water you think that its not going to mix in properlyand will be two runny but it does mix in proerly. you can even make this cake in the food processor on slow speed so that it doesn't splash every where but personally i just do it by hand.

Edited by hooksie60 at 8:02 am, Tue 31 Aug

hooksie60 - 2010-08-31 08:01:00

Sounds like I will need to bust out the MEGA size mixing bowl for this one...

I've been looking for a recipe that's as easy as this for large portions, for the Plunket baking sale we do :)

Thank you! Might cut the sugar by a cup tho! Don't want to be the cause of many heart attacks in our area LOL

nickbeam - 2010-08-31 08:39:00

nickbeam wrote:

Sounds like I will need to bust out the MEGA size mixing bowl for this one...

I've been looking for a recipe that's as easy as this for large portions, for the Plunket baking sale we do :)

Thank you! Might cut the sugar by a cup tho! Don't want to be the cause of many heart attacks in our area LOL

Oh yes nickbeam you definitly need a mega bowl i had to go and get one so that i could fit all the ingredients in as i didn't have one big enough.And yes its fine to cut the sugar down by a cup won't have any effect on the final outcome. this is the ideal cake for baking stalls as you can make allsorts with it muffins, loafs, cakes and you don't have to fell that you have spent all day baking and you can bake it well ahead of time and gets better as the days go by not worse like most cakes. Happy baking

hooksie60 - 2010-08-31 08:45:00

For the cupcakes/ muffins using the recipe... what temp and how long do they need?

lyl_guy - 2010-08-31 09:37:00

lyl_guy wrote:

For the cupcakes/ muffins using the recipe... what temp and how long do they need?

Hi lylguy depending on the size of your muffins I have the larger size muffin trays and you cook then at the same temp as above but prob only needds 20mins i always put my timer on for 15 mins then check once the spring back they are ready its prob better to slightly over cook than to under cook as this recipe is very moist. I hope that helps

hooksie60 - 2010-08-31 14:16:00

doug57 wrote:

I have a 'similar' recipe..which gets made each week here..dead easy!

4 T oil, 1.5C sugar, 2 eggs. 1/2 C cocoa, 2C sr flour, 1 tspn Bicarb soda, 1 tspn vanilla ess, 1C boiling water. Bung in a bowl and beat well.
Place in greased cake pan and bake 40-45 mins [180/350] This is moist and rich. Ice with choccy icing!

Thanks for this. 12 year old made it and it came out beautiful.

peaknuckle - 2010-09-06 16:26:00

Sending back to the top as I am going to make this to take away with me next week.

fourz - 2010-09-11 18:58:00

fourz wrote:

Sending back to the top as I am going to make this to take away with me next week.

It so deserves to be at the top!

gardie - 2010-09-11 19:37:00