-
-
My review
Boiled Chocolate Delight Cake
Jackie
"This is a wonderfully moist cake which goes very well with many kinds of sauces."
Added to shopping list.
Go to shopping list.
Ingredients
servings 328 calsOriginal recipe yields 12 servings (1 -9 inch bundt cake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Thoroughly grease bottom and sides of a 2-quart heat proof mold or 9 inch bundt pan. Sprinkle with white sugar and tap out excess.
- n large mixer bowl, beat butter, sugar and vanilla until light and fluffy. Add eggs and blend well.
- In separate bowl, stir together flour, cocoa, cinnamon and baking soda; add to butter mixture alternately with milk until well blended. Stir in the chopped nuts.
- Spoon batter into a greased mold. Cover with piece of greased aluminum foil, greased side down. Fold down edges of foil around rim; fasten securely with string.
- Place a rack in la large kettle or pot; pour in water to top of rack. Heat water to boiling; place mold on rack. Reduce heat. Cover kettle and steam cake over simmering water for hour and 25 minutes or until cake tester inserted in center comes out clean. (Add water, as needed, during steaming to keep water at rack level.) Remove mold from kettle; cool 10 minutes on wire rack. Run tip of sharp knife around edges; invert on serving plate. Serve hot accompanied with sauces of your choice.
Nutrition Facts
Per Serving: 328 calories; 13.3 g fat; 49.3 g carbohydrates; 6.5 g protein; 54 mg cholesterol; 185 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 910 Ratings
-
-
-
-
-
Most helpful positive review
4/1/2005
I couldn't believe how beautiful this cake turned out. I used my large pressure cooker, without the pressure cooker attachment thingy, because it was large enough to hold my bundt pan. I also di...
Most helpful critical review
7/23/2010
Maybe I'm the only person who made it wrongly. Bcos I did not get a moist, soft cake. It got a bit hard and when I put it in the fridge, it's getting harder in the next day. I'm familiar with st...
Most helpful
Most positive
Least positive
Newest
4/1/2005
I couldn't believe how beautiful this cake turned out. I used my large pressure cooker, without the pressure cooker attachment thingy, because it was large enough to hold my bundt pan. I also di...
4/20/2009
This cake was a blast to make! We had it for Easter. I didn't have a pot large enough to put the whole bundt inside it, so I rested the rim of my bundt on the rim of the largest pot I had, which...
1/18/2008
This is probably the best cake I've ever made. It has fabulous texture, very soft and fudgy. It is excellent plain but would be great with ice-cream as well. Instead of using a rack I did it i...
5/11/2010
in great britain, this is commonly called a pudding and it has been an essential part of the british pastry heritage for centuries. figgy pudding, of christmas carol fame, is just one example o...
4/3/2009
What an awesome cake! Thank you for sharing the recipe! It was super moist and deliscious- I didn't have walnuts, so I left them out and this was still fabulous- even my food snob of a husband l...
7/23/2010
Maybe I'm the only person who made it wrongly. Bcos I did not get a moist, soft cake. It got a bit hard and when I put it in the fridge, it's getting harder in the next day. I'm familiar with st...
7/20/2009
This cake is amazing. It is so moist. I loved it...as did everyone else. Thanks for the great recipe Jackie.
3/19/2009
I made this cake yesterday and followed the directions exactly. It is a delicious, moist cake and was easy to prepare, even though I had never steam-baked a cake before in my life. The chocolate...
11/6/2012
I really really liked this cake. It took about 2 hours to cook, but was well worth the wait. I don't have a bunt pan so I just used my 10qt pot, placed it on a rack and put in a larger pot. I di...