Chocolate Cake With Boiled Icing
This chocolate cake with boiled icing has a rich, deep chocolate flavor with a moist, tender crumb that melts in the mouth. The boiled icing adds a light, glossy, and sweet layer, balancing the cake’s chocolate intensity with airy sweetness. The main ingredients include all-purpose flour, cocoa powder, granulated sugar, salted butter, eggs, buttermilk, baking soda, and vanilla for the cake.
Equipment
- 9×13-inch baking dish
- Mixing bowls
- Whisk and spatula
- Saucepan
- Electric mixer or stand mixer
- Measuring cups and spoons
- Cooling rack
Ingredients
For the Cake:
- 2 cups all-purpose flour plus extra for dusting
- Nonstick cooking spray for greasing the baking dish
- 2 cups granulated sugar
- 1 cup boiling water
- 1/2 teaspoon kosher salt
- 1 cup 2 sticks salted butter
- 2 large eggs beaten
- 1/3 cup cocoa powder
- 1/2 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
For the Boiled Icing:
- 1/2 teaspoon cream of tartar
- 1 1/4 cups granulated sugar
- 1 mounded tablespoon vanilla bean paste
- 2 large egg whites
- Large pinch kosher salt
Instructions
Prepare the oven and pan:
- Heat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray, and then lightly dust it with flour to prevent sticking.
Mix dry ingredients:
- In a large mixing bowl, combine the flour, cocoa powder, sugar, baking soda, and salt. Stir them together so everything is evenly mixed.
Combine butter and water:
- In a separate bowl, melt the butter and carefully stir in the boiling water. Pour this warm mixture over the dry ingredients and mix until the batter is smooth.
Add wet ingredients:
- Beat the eggs, and then add them to the batter along with the buttermilk and vanilla extract. Stir until everything is fully combined and the batter is silky.
Bake the cake:
- Pour the batter into the prepared baking dish. Bake in the preheated oven for 30–35 minutes. Test for doneness by inserting a toothpick into the center if it comes out clean, the cake is ready. Let the cake cool completely in the pan.
Make the boiled icing:
- In a small saucepan, combine sugar, cream of tartar, and a few tablespoons of water. Heat over medium, stirring constantly until the sugar dissolves. Then raise the heat and bring the syrup to a boil until it reaches the soft-ball stage (around 235–240°F / 113–115°C).
Whip the egg whites:
- While the syrup is boiling, beat the egg whites with a pinch of salt until they hold stiff peaks. Slowly pour the hot sugar syrup into the egg whites while continuing to beat. Add the vanilla bean paste and keep whipping until the icing is glossy and slightly cooled.
Ice the cake:
- Spread the boiled icing evenly over the cooled cake with a spatula. Let it set for 15–20 minutes before cutting into slices and serving.
Notes
Notes:
❖ Boiling the Syrup: Be careful when boiling sugar syrup—it’s extremely hot. Use a candy thermometer if possible to reach the soft-ball stage (235–240°F / 113–115°C) for best results.
❖ Egg Whites: Make sure the mixing bowl and beaters are completely clean and free of any grease. Even a small amount of fat can prevent the egg whites from whipping properly.
❖ Cooling the Cake: The cake must be completely cooled before spreading the boiled icing. If it’s warm, the icing may melt and become runny.
❖ Consistency of Icing: If the icing starts to harden before spreading, you can briefly whisk it over low heat or re-whip to restore its texture.
Nutrition Facts Of Chocolate Cake With Boiled Icing
Calories: 420 kcal | Fat: 18 g | Saturated Fat: 10 g | Carbohydrates: 62 g | Sugars: 50 g | Protein: 5 g | Fiber: 2 g | Sodium: 180 mg