Here is the link for step-by-step instructions for a great moist chocolate cake
To Make Boiled Icing.
Gather and measure icing ingredients.
Making a sugar syrup:
In a small sauce pan add 1 1/2 cups sugar.
Carefully add the 1/2 cup hot water.
Add 1/4 teaspoon cream of tartar.
Sorry about the blurry pics on this post. I had a few camera setting issues. I’m still trying to figure out this new camera that I’ve had for 7 months.
This is very important. Carefully stir the water, sugar and cream of tartar. I try very hard not to let any sugar crystals stick to the sides of the pan.
Because there isn’t any fat in the recipe, if sugar crystals form then the icing could turn to sugar. Gently stir while warming over medium heat until the sugar has dissolved.
When the mixture begins to boil, clip on a candy thermometer. Notice that no sugar is around the edges of the pan. If there are sugar crystals present, just wet a pastry brush with water and wash the sides.
Let the mixture gently boil over medium heat until it reaches 240 degrees Fahrenheit.
Making of the meringue:
When the temperature has almost reached 240 degrees, add the 3 egg whites and 1 teaspoon vanilla into a large mixing bowl.
Mix until egg whites begin to foam.
When the temperature of the sugar mixture reaches 240 degrees, remove from heat and pour into a heat proof measuring cup.
With the mixer running slowly pour the hot mixture into the egg white mixture.
Beat for about 10 minutes until very thick and shiny and just barely warm.
Another blurry pic…
I like to use a disposable pastry bag fitted with a large round tip.
It helps to place the bag into a large cup to fill.
Pipe onto cooled chocolate cupcakes.
Add candy eyes or mini chocolate chips. I can’t believe that I was out of mini chocolate chips, but found some candy eyes. CUTE!
Moist chocolate cake with old-fashion boiled icing similar to a Italian meringue
- 2 1/2 cup flour
- 1/2 cup cocoa
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cup sugar
- 2 eggs
- 1 cup oil I used light flavored olive oil
- 1 cup buttermilk
- 1 cup boiling water
- 1 teaspoon vanilla
- 1 1/2 cups sugar
- 1/2 cup hot water
- 1/4 teaspoon cream of tartar
- 3 egg whites
- 1 teaspoon vanilla
Preheat oven to 350F. Sift flour, cocoa, baking soda, and salt together. Set mixture aside.
In a large mixing bowl beat sugar and eggs until light yellow. With mixer running slowly drizzle in oil. Mix until smooth.
Add buttermilk alternately with flour mixture. Slowly add 1 cup boiling water until batter is smooth. Mix in vanilla.
Bake in preheated oven. For a 9 x 13 or 9-inch rounds bake 25-30 minutes or until cake springs back when lightly pressed. Cupcakes bake for 18-20 minutes. Makes 24 cupcakes OR one 9 x 13-inch cake OR two 9-inch round.
- Remove the eggs from the refrigerator so they will be room temperature when ready to use.
- In a small heavy saucepan, combine the sugar, cream of tartar, and salt. Stir the mixture to combine evenly; add the water.
- Over medium heat, bring the mixture to a boil, stir continuously until it is clear. Allow the mixture to boil until it reaches the soft ball stage or 240°F on a candy thermometer.
- Remove from the heat and allow it to set while beating the egg whites.
- Beat the egg whites in a large, wide bowl until they form soft peaks. Be sure to use a wide bowl so that you have enough room to beat the frosting while you are adding in the sugar mixture without pouring it into the beaters.
- Once the eggs are at a soft peak, begin to slowly pour the boiled sugar mixture into the egg whites Pour the mixture along the side of the bowl while beating the two together.
- Make sure to pour the sugar mixture in a slow steady stream off to one side and continue to beat the frosting the entire time. Do not pour the sugar mixture into the beaters. To incorporate it into the egg whites, move the beaters back and forth into the area where the sugar mixture has been added.
- Once all of the sugar mixture has been added, pour in the vanilla extract. Beat until the frosting is thick enough to form stiff peaks.
- High altitude adjustments: Reduce sugar by 2 tablespoons then add 2 tablespoons more flour
- This fluffy white frosting is best when used as soon as it is made, but if necessary it can be stored for a day.
- When storing the frosting, be sure to cover it tightly; and then refrigerate. If it is not stored airtight it will begin to set.
- Once the boiled frosting has been spread on the cake, it can be stored at room temperature, but refrigerating it will help keep the frosting soft and fluffy longer.
- Cover the cake with a domed cake server or a large container that is deep and wide enough to not disturb the frosting when placed over the cake.
- Freezing the boiled frosting is not recommended.