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Photo of Boiled chocolate cake by WW

Boiled chocolate cake

Total Time
1 hr 25 min
15 min
1 hr 10 min
Adding boiled cocoa mixture makes this cake incredibly rich, moist and chocolaty.


Reduced fat oil spread

140 g, (Weight Watchers)

Caster sugar

1¼ cup(s), (275g)

Cocoa powder

¼ cup(s), (25g)

Cocoa powder

2 tbs, for icing

Bicarbonate of soda

1 tsp


2 medium, lightly beaten

White self-raising flour

1½ cup(s), (225g)

Icing sugar

tsp, (55g)

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 24cm bundt cake tin with oil.
  2. Combine 120g spread, caster sugar, ¼ cup (25g) cocoa and 1 cup (250ml) water in a large saucepan over medium heat. Cook, stirring, for 3–4 minutes or until combined. Remove from heat and stir in bicarbonate of soda. Cool for 15 minutes.
  3. Stir eggs and flour into cocoa mixture until combined. Pour cake mixture into prepared tin. Bake for 1 hour or until cooked when tested with a skewer. Set aside cake in tin for 10 minutes before turning out onto a wire rack to cool.
  4. Meanwhile, sift icing sugar and extra cocoa into a small bowl. Add remaining spread and 2 teaspoons hot water to make a firm paste. Set bowl over a small saucepan of simmering water and stir until spreadable. Drizzle icing over cooled cake. Serve.