Boiled chocolate cake
11
Points®
Total time: 1 hr 25 min • Prep: 15 min • Cook: 1 hr 10 min • Serves: 12 • Difficulty: Easy
Adding boiled cocoa mixture makes this cake incredibly rich, moist and chocolaty.
Ingredients
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
Egg(s)
2 medium, lightly beaten
White self-raising flour
1½ cup(s), (225g)
Icing sugar
⅓ tsp, (55g)
Oil spray
1 x 3 second spray(s)
Instructions
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.
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