Old-Fashioned Boiled Chocolate Cake
Old-Fashioned Boiled Chocolate Cake features rich cocoa flavor with a moist, tender crumb, perfect for nostalgic gatherings or comforting dessert indulgence for chocolate lovers.
Ingredients
Instructions
- In a mixing bowl, sift together sugar and flour.
- In a saucepan, put butter, Crisco, cocoa, and water.
- Mix together and bring to a rapid boil.
- Pour the boiling mixture over the flour-sugar mixture.
- Add remaining ingredients: buttermilk, soda, cinnamon, eggs, and vanilla.
- Beat well until smooth.
- Bake in an oblong pan at 400°F for 25 minutes.
- Frost with Chocolate Frosting.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. If you don't have buttermilk, you can substitute it with regular milk mixed with a teaspoon of vinegar or lemon juice. Ensure all ingredients are at room temperature for better mixing. For variation, add a teaspoon of instant coffee to enhance the chocolate flavor.
Serving Suggestions
This Old-Fashioned Boiled Chocolate Cake pairs beautifully with Chocolate Frosting for a classic dessert. Serve it alongside a scoop of vanilla ice cream for a delightful contrast. For a complete meal, consider serving it after a light dish like Hot Cottage Salad to balance out the sweetness.
Storage & Reheating
Allow the cake to cool completely before storing. Wrap it tightly in plastic wrap or place it in an airtight container to keep it fresh. It can be stored at room temperature for 2-3 days or in the refrigerator for up to a week. To reheat, place slices in the microwave for a few seconds until just warm.
Nutrition & Diet Analysis (per serving)
Each serving of Old-Fashioned Boiled Chocolate Cake contains roughly 414 calories, with 8g protein, 55g carbohydrates, and 15g fat. It is an excellent source of dietary fiber (27% of the Daily Value) and vitamin C (24% of the Daily Value), and a good source of iron and protein. It also contributes 8g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour?
While plain flour works best for this recipe, you can experiment with cake flour for a lighter texture. However, avoid using whole wheat flour as it may alter the cake's flavor and density significantly.
What type of frosting works best with this cake?
A classic chocolate buttercream is ideal for this cake, enhancing its chocolaty richness. You could also try a cream cheese frosting for a tangy contrast, or even serve it plain with a dusting of powdered sugar for a simpler approach.
Can I make this cake in advance?
Yes, this cake can be made a day ahead. If you're planning to frost it, wait until just before serving to keep the frosting fresh. Store the unfrosted cake wrapped tightly in plastic wrap at room temperature or in the refrigerator.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).