Chocolate cake with boiled icing is a decadent delight that combines the rich, velvety flavors of cocoa with a light, fluffy frosting that adds a touch of elegance.
This classic dessert features layers of moist chocolate cake, perfectly complemented by a glossy, airy icing made by whipping egg whites with a simple sugar syrup.
The result is a show-stopping cake that not only pleases the palate but also delights the eyes. Ideal for birthdays, celebrations, or any occasion, this chocolate cake is a beloved classic that never fails to impress.
With its harmonious balance of sweetness and depth, each bite promises a delightful experience for chocolate lovers of all ages.
Why You’ll Choose Boiled Icing?
Boiled icing is not as rich or buttery as traditional frostings, making it ideal for those who prefer a lighter, less sweet topping.
Its airy, cloud-like texture balances the denseness of chocolate cake, giving a contrast in both texture and flavor.
Unlike buttercream or cream cheese frosting, boiled icing does not contain any fats like butter or cream. It’s whipped from egg whites and sugar, making it a lower-fat option with a glossy, smooth finish.
How To Prepare Chocolate Cake With Boiled Icing?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: American
Calories: 360
Yield: 10 servings
Kitchen Utensils
To create this delectable cake, you’ll need:
- 9-inch round cake pans (2)
- Mixing bowls
- Whisk
- Electric mixer (optional, but helpful)
- Rubber spatula
- Saucepan
- Candy thermometer (optional, for precise boiling)
Ingredients
For The Cake
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup cocoa powder
- 1 egg
- 1 cup milk
- 1/2 tsp salt
- 1/2 tsp baking powder
- 2 tsp baking soda
- 1 cup boiling water
- 1 cup vegetable oil
- 1 tsp vanilla essence
Boiled Icing
- 1/4 cup sugar
- 1/4 cup water
- 1 egg white (at room temperature)
- 1/2 tsp vanilla extract
- 1/2 tsp white vinegar
- A pinch of salt
How to Make Chocolate Cake with Boiled Icing
For The Cake
1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix Dry Ingredients: In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until well combined.
3. Add Wet Ingredients: Add the egg, milk, vegetable oil, and vanilla essence to the dry ingredients. Mix until smooth.
4. Incorporate Boiling Water: Carefully stir in the boiling water. The batter will be thin, which is normal.
5. Bake: Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool: Allow the cakes to cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.
Make Boiled Icing
1. Prepare Sugar Syrup: In a small saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves. Allow it to boil until it reaches the soft-ball stage (around 240°F or 115°C).
2. Whip Egg Whites: In a mixing bowl, beat the egg whites with a pinch of salt until soft peaks form.
3. Combine Syrup and Egg Whites: Once the sugar syrup reaches the right temperature, carefully drizzle it into the beaten egg whites while continuing to whip. Be cautious not to pour it directly onto the beaters.
4. Add Flavorings: Continue to whip until the icing is glossy and holds stiff peaks. Then add the vanilla extract and vinegar, and mix until fully combined.
5. Frost the Cake: Once the cakes are completely cool, spread the boiled icing over the top and sides of the cake.
Special Note
If you’re looking for a twist, consider adding a teaspoon of espresso powder to the cake batter to enhance the chocolate flavor. Additionally, you can add a sprinkle of cocoa powder on top of the icing for a beautiful finish.
Decorating The Cake
1. Smooth Finish with a Spatula
After icing the cake, use a spatula to smooth out the surface of the boiled icing. Dip the spatula in warm water to help create a sleek finish.
2. Fresh Berries
Add a pop of color by placing fresh berries like raspberries, strawberries, or blueberries on top. They not only look beautiful but also provide a delightful contrast to the rich chocolate.
3. Edible Flowers
Consider using edible flowers for a whimsical touch. Pansies or violets can add a vibrant color that beautifully complements the chocolate.
4. Nuts and Coconut Flakes
Sprinkle chopped nuts (like walnuts or pecans) or toasted coconut flakes around the base or on top of the icing for added texture and flavor.
How To Store Boiled Icing?
To store boiled icing, first ensure it has cooled completely. Place it in an airtight container to prevent it from drying out, and refrigerate if you won’t be using it within a few hours.
Boiled icing can typically be kept in the fridge for up to a week. Before using, allow it to come to room temperature and gently re-whip it if necessary to restore its consistency. Avoid freezing, as this can affect its texture.
How Long Does Homemade Icing Last?
Homemade icing typically lasts about 1 week when stored in an airtight container in the refrigerator. For certain types, like buttercream or cream cheese icing, you can extend this to about 2 weeks.
If you need to store it longer, consider freezing it, where it can last up to 3 months. Just be sure to thaw and re-whip it before using for the best texture!
FAQs
Can I make the boiled icing ahead of time?
Boiled icing is best made fresh and used immediately to maintain its texture. However, you can store it in the refrigerator for a few hours, though it may lose some of its fluffiness.
What if I don’t have a candy thermometer?
You can test the syrup by dropping a small amount into cold water. If it forms a soft ball, it’s ready to be added to the egg whites.
Can I use boiled icing on cupcakes?
Absolutely! Boiled icing works well on cupcakes. Just be sure to frost them quickly as the icing sets.
Can I freeze the cake?
While the cake itself can be frozen, it’s best to frost it with boiled icing after thawing since the icing doesn’t freeze well.
Is boiled icing the same as meringue?
Boiled icing is similar to meringue but uses a hot syrup to stabilize the egg whites, giving it a slightly different texture and flavor.
Conclusion
Chocolate cake with boiled icing is a timeless dessert that combines rich, velvety chocolate flavors with a uniquely smooth and glossy frosting.
The preparation may seem intricate, but the delightful results are well worth the effort. Whether for a special occasion or a simple treat, this Chocolate Cake With Boiled Icing is sure to impress with its perfect balance of sweetness and texture.
With each slice, you’re not just indulging in a delicious dessert; you’re also savoring a classic recipe that has stood the test of time.
So gather your ingredients, unleash your inner baker, and enjoy the delicious experience of creating and sharing this delightful treat!
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Chocolate Cake With Boiled Icing
Equipment
- 9-inch round cake pans (2),
- Mixing bowls
- Whisk
- Electric mixer (optional, but helpful)
- Rubber spatula
- Saucepan
- Candy thermometer (optional, for precise boiling)
Ingredients
For The Cake
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup cocoa powder
- 1 egg
- 1 cup milk
- 1/2 tsp salt
- 1/2 tsp baking powder
- 2 tsp baking soda
- 1 cup boiling water
- 1 cup vegetable oil
- 1 tsp vanilla essence
Boiled Icing
- 1/4 cup sugar
- 1/4 cup water
- 1 egg white at room temperature
- 1/2 tsp vanilla extract
- 1/2 tsp white vinegar
- A pinch of salt
Instructions
For The Cake
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until well combined.
- Add Wet Ingredients: Add the egg, milk, vegetable oil, and vanilla essence to the dry ingredients. Mix until smooth.
- Incorporate Boiling Water: Carefully stir in the boiling water. The batter will be thin, which is normal.
- Bake: Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cakes to cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.
Make Boiled Icing
- Prepare Sugar Syrup: In a small saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves. Allow it to boil until it reaches the soft-ball stage (around 240°F or 115°C).
- Whip Egg Whites: In a mixing bowl, beat the egg whites with a pinch of salt until soft peaks form.
- Combine Syrup and Egg Whites: Once the sugar syrup reaches the right temperature, carefully drizzle it into the beaten egg whites while continuing to whip. Be cautious not to pour it directly onto the beaters.
- Add Flavorings: Continue to whip until the icing is glossy and holds stiff peaks. Then add the vanilla extract and vinegar, and mix until fully combined.
- Frost the Cake: Once the cakes are completely cool, spread the boiled icing over the top and sides of the cake.