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    Home > Cakes

    April 11, 2020

    Easy Stovetop Chocolate Cake

    With a soft, tender, moist crumb and luscious frosting, this easy stovetop chocolate cake is an instant hit! Made with simple pantry ingredients and without an oven, this is the epitome of simple comfort baking. 

    Easy Stovetop Chocolate Cake | Eggless recipe

    I love this cake. My self appointed, in house food critics love it too. But the truest mark of its success? My mother dubbed it as her new go-to tea cake. I truly can’t think of higher praise. 

    Under our collective given circumstances, many people are turning to their kitchens for comfort. However, not everyone has the same appliances as the other to make everything they may want to. A question I have received from many readers is whether there is an alternative to the oven for making the baked goods I keep sharing. I’ll admit, other than my mugs cakes, I had not experimented with baking sans oven. 

    It turned out to be a delightfully simple and fuss free process! With one bowl, a few ingredients and my stovetop baking contraption - a delicious cake was born. Given how it lasted only a few hours, this was definitely the first of many! 

    How to make Easy Stovetop Chocolate Cake Ingredients

    Start by sifting together your dry ingredients flour, salt, and baking powder. Mix in your sugar (I used brown sugar, but you can replace that with white sugar/jaggery powder). 

    Add in a mixture of cocoa and hot boiling water (blend those separately first). 

    Then stir in your vanilla extract, oil, and yogurt. If you have plain Greek yogurt, that's great here. Otherwise, your regular homemade yogurt ( minus the water) works like a charm. That's what I had, and so that's what went in. Yogurt is what gives this cake a wonderfully moist texture, so you don't want it to be watery.

    Once the batter is smooth and ready, pour into a 6-inch cake tin. That is the size of the tin I used and it rose beautifully - make sure to not use a smaller tin if you are using the same ingredient measurements, otherwise this might just overflow! If you do not have a 6-inch tin, opt for something slightly larger. The cake will not turn out as thick as this, but still taste and look delicious. 

    Process of making Easy Stovetop Chocolate Cake | Eggless recipe

    Baking the Easy Stovetop Chocolate Cake

    Use a big, thick-bottomed pan, which has a lid that covers it completely. By the way, your pressure cooker, without the weight, does the trick too. The size of your pan should be big enough to fit the tin inside, as seen in the images. 

    Create a little pedestal for your cake tin - I used a tart case, you can even use a trivet. Or an inverted plate...I would use a metal one.

    (any heat proof, bake-safe utensil that can balance your tin can serve as your makeshift pedestal).

    Preheat your stovetop pan on high for 5 -7 minutes, with the lid covered. Then place the filled cake tin on top and cover it again. 

    Bake for 30-40 minutes on low heat. 

    Mine took almost 40 minutes, but given that not everyone’s stoves have the same settings - make sure to check on the cake 30 minutes in. It might bake quicker for some!

    Final Touches 

    Now for the frosting! As my precious chocolate stash is gradually depleting, I have become extra careful about how much I use. With just a quarter cup of chocolate chips, heated with a couple of tablespoons of milk (I'm out of cream, but please use that if you have it handy) - you get a beautifully silken smooth ganache that is just the right amount to cover the cake. Not a drop too much or too less - just the right amount! 

    I used 70% dark chocolate for this, to avoid making the cake too sweet. Please feel free to use any chocolate that's available to you.

    Quick Notes: 

    I developed this recipe based on the most standard ingredients I was sure are accessible. That being said, it can easily be made gluten-free by swapping out all-purpose flour for buckwheat flour (or your choice of GF flour). For a gluten-free chocolate cake recipe, head to my most popular recipe.

    To go vegan - replace the yogurt with vegan yogurt if you can get your hands on some! 

    Variations 

    This is the start of many stovetop baking recipes to come, which I will of course, share here. In the meantime, a few things that could work for switching up this recipe: 

    Adding chocolate chips/chunks. 

    If you want to forgo the frosting, add some extra gooiness inside the cake with some chopped chocolate! I know it's tricky to find high-quality chocolate chips right now, so use whatever you can get your hands on. Everything works...and really well.

    Adding nuts/spices

    Add a dash of cinnamon, cardamom powder, maybe a touch of coffee powder. Nuts would be such a great addition to this cake - anything that's available will be wonderful here.

    So if you're in the mood for dark moist chocolatey goodness, this is the cake for you. Eat it as is, frost it, serve thick warm slices with ice cream, this #TAFEverydayCake is definitely going to satiate your cravings!

    I’d love to hear from you! Please tag me on Instagram @tashasartisanfoods, using the hashtag #tashasartisanfoods. You can also FOLLOW ME on INSTAGRAM, PINTEREST for more fabulous recipes! Do subscribe to Tasha’s Artisan Foods so you’ll never miss a recipe!

    Easy Stovetop Chocolate Cake | Eggless Baking
    Print Recipe

    Easy Stovetop Chocolate Cake

    With a soft, tender, moist crumb and luscious frosting, this easy stovetop chocolate cake is an instant hit! Made with simple pantry ingredients and without an oven, this is the epitome of simple comfort baking.
    Prep Time20 minutes mins
    Cook Time30 minutes mins
    Total Time50 minutes mins
    Servings: 6 servings
    Calories:
    Author: Natasha Minocha

    Ingredients

    • 1/4 cup Cocoa Powder
    • 1/2 cup Boiling hot water
    • 1 1/4 cups All purpose flour
    • 1.5 tsp Baking powder
    • 1/2 tsp Baking soda
    • 1/4 tsp salt
    • 3/4 cup Brown sugar
    • 1 tsp Vanilla extract
    • 1/2 cup Plain yogurt
    • 1/3 cup Coconut oil You can use any neutral tasting oil

    Chocolate Frosting ( Optional)

    • 1/4 cup Dark chocolate chips or any chocolate bar cut into small chunks
    • 2-3 tbsp Coconut milk You can use any milk or cream

    Instructions

    • Lay an upside-down tart case/plate or a trivet at the bottom of a wide and deep saucepan. The saucepan must have a tight-fitting lid. You can even use a pressure cooker without the weight.
    • Very important - The saucepan should be wider than the cake pan, and deep enough for the cake to rise with the lid on.
    • Put the lid on the pan and preheat it on high heat for 5-7 minutes.
    • Now to the cake - In a small bowl, blend together the cocoa powder and hot boiling water.
    • In a medium-sized bowl, sift in the flour, baking powder, baking soda, and salt.
    • Stir in the brown sugar.
    • Now whisk in the cocoa water mixture, yogurt, oil and vanilla extract. You'll get a thick cake batter.
    • Grease a 6" cake tin and pour the batter in.
    • Place this tin carefully on the upturned tart case/ trivet in the hot pan. Cover with the lid, turn the heat to low. Cook for 30-40 minutes, until the cake is springy on top and a skewer inserted in the center comes out clean.
    • Wait for 10-15 minutes before turning the cake out on a cooling rack.
    • If you are frosting the cake, then let the cake cool completely before spreading the chocolate ganache on. Cut into slices and serve. Enjoy!

    Chocolate Frosting

    • Combine the chocolate chips/chunks and the milk or cream in a small bowl. Place this on a pan of simmering water and stir until the chocolate melts and you get a shiny glossy ganache. Cool this for a bit before using on the cake. You can melt the chocolate and milk together in the microwave too, in increments of 30 seconds.
    Easy Stovetop Chocolate Cake | Eggless recipe
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    Reader Interactions

    Comments

    1. Pearl says

      May 02, 2020 at 9:40 am

      Years ago I loved to go camping with my kids and they loved bragging to their friends about the great food they always had. This stovetop came recipe is very like the one I used back then, only this one is more .oist! It's definitely a keeper that I will share with my kids, especially now that they have children of their own.

      Great recipe for a treat at home during these challenging times.????????

      Reply
      • Natasha Minocha says

        May 02, 2020 at 12:31 pm

        Oh, thank you very much Pearl for your wonderful feedback. I can't even begin to tell you how happy this makes me. 🙂
        Stay safe. Sending you love.

        Reply
    2. Nishma s says

      August 02, 2020 at 4:26 pm

      My sons bday is this week and want to make this for him. If one wants to use an oven for the same
      What shd be the temperature and time. Could u guide please ! Thanks .

      Reply
      • Natasha Minocha says

        August 05, 2020 at 11:05 am

        Hi Nishma, you can bake this cake at 180C for 25-30 minutes. Happy birthday to your son and happy baking! 🙂

        Reply
    3. Siddhi says

      September 30, 2020 at 4:09 pm

      Hello! I love this recipe <3
      I only have access to baking soda and not baking powder..is there any alternative?

      Reply
      • Natasha Minocha says

        September 30, 2020 at 6:43 pm

        Thank you, Siddhi!
        As far as I know, you can use baking soda mixed with lemon juice as a substitute for baking powder. I haven't tried it myself, though. If this works for you, please do let me know. I'm sure a lot of readers will benefit from this. 🙂

        Reply
    4. Maseline says

      November 18, 2020 at 11:05 pm

      Hello Natasha!
      This is one recipe I’d really like to give a try. I love moist cakes and so I believe this is the one. ????????
      Feedback should soon follow.

      Reply
      • Natasha Minocha says

        November 20, 2020 at 12:47 pm

        Thank you so much, Maseline. Hope to hear from you soon. 🙂

        Reply
    5. Reena says

      April 10, 2021 at 10:11 pm

      Hi,
      Is the quantity of baking powder measured as 1 and a half tsp?

      Reply
      • Natasha Minocha says

        April 12, 2021 at 1:14 pm

        Yes, the quantity for baking powder is 1 and a half tsp. 🙂

        Reply
    6. Melissa says

      July 12, 2021 at 2:34 am

      This is currently baking on the stovetop 🙂 I have never made a cake without eggs before so fingers crossed!

      Reply
      • Natasha Minocha says

        July 13, 2021 at 6:19 pm

        Hi Melissa, hope the cake turned out well and you all enjoyed it. Can't wait to hear your feedback. xx

        Reply
    7. Justin says

      July 27, 2021 at 10:00 pm

      Hi. This looks great.
      But I just wanted to check that you don't need to fill the bottom of the saucepan with hot water. All other similar stovetop cake recipes where the cake tin sits on a trivet inside a larger saucepan work by steaming the cake.
      This one just cooks with dry heat?
      Thanks in advance.

      Reply
      • Natasha Minocha says

        July 31, 2021 at 10:35 am

        Thank you, Justin. Yes, this cake cooks with just dry heat. Steam gets created with the closed lid. Hope this helps. 🙂

        Reply

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