Chocolate Cake I had a recipe and seem to have lost it :(( grrrrrrrrr was made with boiling water oil and looked like soup when one poured it into pan use to make a roasting dish size and was so easy and remember thinking first time I made it, it's far too wet and will not work. Did and it was yummy how I have misplaced recipe is beyond me. Must have given main copy to some one :(( Anyone know the one I mean was around as a big thing just over a year ago? Thanks

anne1955 - 2013-10-27 20:18:00

"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.
Quote hooksie60 (129 ) 2:27 pm, Thu 29 Oct #1"

unknowndisorder - 2013-10-27 20:40:00

Almost most sounds like it I'll try it tomorrow Thanks

anne1955 - 2013-10-27 20:52:00

cookessentials wrote:
Mels Secret Chocolate Cake Recipe 2 Cups of water 3 Cups of caster sugar 250gm butter 1/3 Cup cocoa 1 teaspoon of baking soda 3 Cups of self raising flour 4 eggs lightly beaten Combine water, sugar, butter ,cocoa, & soda in a large pot. Stir over medium heat without boiling until sugar is dissolved. Simmer for 5 minutes uncovered. Cool for 10 minutes. Mix in flour and eggs and beat til smooth. Pour into a lined roasting dish and bake for 50 minutes at 160c. Check at 40 minutes. Stand for 10 minutes before turning out onto a wire rack.

* Quote

melissa411 (223 ) 8:06 pm, Tue 9 Feb #2

:-)

Quote
elliehen (4325 ) 1:03 pm, Sun 21 Apr #2
I have a very similar one which is smaller, from an old cookbook. It is a 1970s New Zealand Woman's Weekly recipe.

BOILED CHOCOLATE CAKE
1 & 1/2 cups sugar
1 cup water
100 gms butter
2 Tablespoons cocoa
1/2 teaspoon baking SODA
2 eggs
1 & 1/2 cups flour
1 & 1/2 raised teaspoons baking POWDER

Place sugar, water, butter, cocoa & baking SODA into a saucepan and stir over a low heat until butter has melted

Bring to boil and simmer for 5 minutes

When cool, mix in beaten eggs & flour sifted with baking POWDER

Beat well

Turn into greased & lined 20 cm tin & bake at 180*C for one hour

Edited to add: Reason for the upper case letters - with both baking powder and baking soda in a recipe it's easy to mix them up.

Edited by elliehen at 1:06 pm, Sun 21 Apr

Quote
elliehen (4325 ) 1:05 pm, Sun 21 Apr #3

Edited by unknowndisorder at 9:02 pm, Sun 27 Oct

unknowndisorder - 2013-10-27 21:00:00

The above boiled recipe is the only one I make now its so good. Keeps well and makes a ring tin size although I always double it.

samsnan - 2013-10-27 21:05:00

The member deleted this message.

malcovy - 2013-10-29 16:35:00

unknowndisorder 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.
Quote hooksie60 (129 ) 2:27 pm, Thu 29 Oct #1"

Just about positive that's the one kept thinking about it and it was/is a all in bowl one water at end thanks your a gem though may try other as well.

anne1955 - 2013-10-29 23:51:00

recycling

bev00 - 2014-10-30 00:17:00

unknowndisorder 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.
Quote hooksie60 (129 ) 2:27 pm, Thu 29 Oct #1"

does it freeze well

slimgym - 2014-10-30 06:35:00

Yes it does freeze well slimgym - I love this recipe :-)

mooshiesmum - 2014-10-30 13:09:00

This is the chocolate cake recipe that I've been using for the last 10 years. It all goes into one bowl and is very runny but turns out to be a really moist and firm cake.
Ultimate Chocolate Cake
2 cups sugar
1 3/4 cups all purpose flour
3/4 cups cocoa
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
1 tsp instant coffee
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
2 large eggs, lightly beaten
1 cup boiling water
Preheat oven to 350 degrees, grease & flour pan
Combine sugar, flour, cocoa, baking powder, soda & salt in large mixing bowl until well blended. Add milk, oil, vanilla & eggs. Beat @medium speed for 3 minutes. Fold in boiling water with spoon. Pour into pan. Bake for about 45 - 50 mins @180.

misash - 2014-10-30 23:21:00

Hmmm interesting to find these recipes. I had given up trying to make 'regular' chocolate cake as, to my belief, it is really only ever any good when it has chocolate in it; how wrong was I. I really hate that whacky/cockeyed cake. Tough call which one to try first, as they are all similar recipes; I think I will try them all, over time.

I just made Mel's secret chocolate cake, (as supplied by cooksessentials) and it is 'muchness of yum'. I made a half recipe, used light muscovado sugar and half ground almonds, in place of flour; being a very wet mixture they floated to the top and made a slight crust.

Versatile recipes which could be used as the basis of desserts; would be great in black forest cake, filled with cream (/ice cream?) and/or slathered with ganache.

Edited by trigal1 at 1:10 pm, Sun 2 Nov

trigal1 - 2014-11-02 13:02:00

recycling ..

bev00 - 2015-11-01 23:57:00

and again ..

bev00 - 2016-10-31 23:47:00

again

bev00 - 2017-11-01 00:59:00

anne1955 wrote:

Chocolate Cake I had a recipe and seem to have lost it :(( grrrrrrrrr was made with boiling water oil and looked like soup when one poured it into pan use to make a roasting dish size and was so easy and remember thinking first time I made it, it's far too wet and will not work. Did and it was yummy how I have misplaced recipe is beyond me. Must have given main copy to some one :(( Anyone know the one I mean was around as a big thing just over a year ago? Thanks

I believe it was called boatboys chocolate cake recipe. Here it is

2 cups Sugar
1/2 cup Oil
2 Eggs

1 3/4 cups Flour
3/4 cup Cocoa
1 1/2 tsp Baking soda
1 1/2 tsp Baking powder
1 tsp Salt

1 cup Milk
2 tsp Vanilla essence

Procedure

1. Line a 23cm tin or a 20 x 30cm slice tin. Oven at 180c (I have mine at 160c as fan forced)
2. Mix together sugar oil and egg. Sift in dry ingredients and add milk and vanilla and beat
3. Add 1 cup boiling water. Can add 1 - 2 tbs of instant coffee to water then add to cake. (coffee addition was not in the original recipe)
4. Will be really runny, don't panic.
5. hour and half depending on your oven and size of tin you use. I use a 23cm tin which takes an hour to bake.
6. Cool completely before eating. Best eaten the next day. Ice with chocolate icing.

marcs - 2017-11-01 01:04:00

check out www.justamum.co.nz -
her choc cake recipe is super yummy!!!

kay34 - 2017-11-01 21:13:00

The above link doesn't work...
Try this instead
https://justamumnz.com/2014/01/24/this-is-the-best-ever-choc
olate-cake/

wheelz - 2017-11-01 23:05:00

marcs wrote:

I believe it was called boatboys chocolate cake recipe. Here it is

2 cups Sugar
1/2 cup Oil
2 Eggs

1 3/4 cups Flour
3/4 cup Cocoa
1 1/2 tsp Baking soda
1 1/2 tsp Baking powder
1 tsp Salt

1 cup Milk
2 tsp Vanilla essence

Procedure

1. Line a 23cm tin or a 20 x 30cm slice tin. Oven at 180c (I have mine at 160c as fan forced)
2. Mix together sugar oil and egg. Sift in dry ingredients and add milk and vanilla and beat
3. Add 1 cup boiling water. Can add 1 - 2 tbs of instant coffee to water then add to cake. (coffee addition was not in the original recipe)
4. Will be really runny, don't panic.
5. hour and half depending on your oven and size of tin you use. I use a 23cm tin which takes an hour to bake.
6. Cool completely before eating. Best eaten the next day. Ice with chocolate icing.

I would advise everybody not to use a 20cm x 30 cm tin as it overflows into the oven. This is despite lining the tin with baking paper and up the sides. It didn't rise much either just stayed flattish and spilling over the edges very disappointing. Did anyone else have success?

nanee2jlp - 2017-11-02 16:50:00

Nanee2jlp I have never had issues with this recipe. Hopefully you didn't use a lamington slice tin that doesn't have high sides. My 20 x 30 cm tin is at least 2 inches high. I have made this cake in a normal 23cm tin and even a 20cm tin with very high side and it has not spilt over the sides. A 23 cm tin is smaller than 20 x 30 cm tin. Did you measure your raising agents using teaspoons, used plain flour? There is also baking powder and baking (Bi Carb) soda in this recipe. This cake does rise but it does not over flow if put in a correct tin. I put 1 and half times this recipe in a 24 x 34 cm tin that has 1.5 inch sides and it does come up to the top but does not spill. I make this cake every week at work so not sure what happened with your mix. Cake is beautiful and keeps moist for days and freezes well and I have 15, 16, 17 year olds making this with me and for me every week.

Edited by marcs at 12:15 am, Fri 3 Nov

marcs - 2017-11-03 00:12:00

Here is a video of the same cake. http://allrecipes.com/video/3503/one-bowl-chocolate-cake-iii
/?internalSource=picture_play&referringId=17981&refe
rringContentType=recipe

I must have very high sided tins.

Edited by marcs at 1:20 am, Fri 3 Nov

marcs - 2017-11-03 01:19:00

These sound fantastic. Great excuse to work my way through them all.

bella95 - 2017-11-04 22:59:00

Marcs - thank you for your response. Yes I did use a lamington tin as the recipe did say a slice tin ( and I use that for all my slices and the measurements are 20x30cm). The recipe did not say a deep sided tin so that was the problem. I will definitely try it again in a deep sided tin as the taste was wonderful and it does keep very moist. No harm done I will try again I just didn't want other bakers making the same mistake as I did. .

nanee2jlp - 2017-11-04 23:41:00

bump

bev00 - 2018-11-02 23:53:00

bump

bev00 - 2019-11-03 00:04:00