Beer Box Chocolate Cake
A giant, rich chocolate cake baked in a beer box—perfect for parties, celebrations, or sharing with a crowd.
Yield
At least 24 squares
Prep Time
20 minutes
Bake Time
40–50 minutes
Ingredients
Cake
500 ml water
150 ml oil (vegetable or sunflower)
150 ml cocoa powder
2 tsp vanilla essence
8 eggs
3 cups castor sugar
3.5 cups flour
6 tsp baking powder
½ tsp salt
Icing
500 g icing sugar
4 Tbsp cocoa powder
1 Tbsp butter
Milk as needed to reach spreading consistency
Decoration (optional)
Caramel sauce
Red and green cherries
Instructions
1. Prepare the Boiled Mixture
In a saucepan, combine water, oil, cocoa, and vanilla.
Heat gently until just boiling—be careful not to overboil as it may overflow.
Set aside to cool slightly.
2. Beat Eggs and Sugar
In a large mixing bowl, beat eggs and castor sugar until light, creamy, and fluffy.
3. Mix Dry Ingredients
In a separate bowl, combine flour, baking powder, and salt.
Fold the dry ingredients gently into the egg mixture until incorporated.
4. Combine Cake Mixtures
Gradually fold the boiled cocoa mixture into the egg-flour mixture.
Be gentle—do not overmix to keep the cake light and airy.
5. Prepare the Baking Box
Line a clean beer box with foil (shiny side out).
Pour the cake batter into the lined box, spreading evenly.
6. Bake
Preheat oven to 180°C (350°F).
Bake for 40–50 minutes, or until a toothpick inserted comes out clean.
Allow the cake to cool completely in the box before icing.
7. Make the Icing
Mix icing sugar, cocoa, and butter in a bowl.
Add milk a little at a time until the icing reaches a soft, spreadable consistency.
8. Ice and Decorate
Spread the icing evenly over the cooled cake.
Decorate with caramel drizzle and cherries if desired.
Tips
Ensure the beer box is clean and lined with foil to prevent leaks.
For a moister cake, add 1 tsp vinegar to the boiling cocoa mixture.
Best served fresh, but can be stored covered at room temperature for 2–3 days.
