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.
Author: Natasha Minocha
1/2cupBoiling hot water
1 1/4cups All purpose flour
1/3cupCoconut oilYou can use any neutral tasting oil
Chocolate Frosting ( Optional)
1/4cupDark chocolate chips or any chocolate bar cut into small chunks
2-3tbspCoconut milkYou can use any milk or cream
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!
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.