Craving a decadent, homemade chocolate cake but don’t have an oven? Don’t worry! This recipe is your new best friend. We’re making a incredibly soft, moist, and fluffy chocolate cake using a simple stovetop method. It’s a game-changer for anyone without an oven or just looking for a quick and easy baking fix.
Why You’ll Love This Cake:
-
No Special Equipment Needed: Just a standard pot and your cake pan.
-
Unbelievably Soft: The steam creates a wonderfully tender crumb.
-
Rich Chocolate Flavor: Deep, decadent, and perfectly sweet.
-
Foolproof Method: Perfect for beginner bakers!
Ingredients:
-
1 ½ cups all-purpose flour
-
1 cup granulated sugar
-
½ cup unsweetened cocoa powder
-
1 tsp baking soda
-
½ tsp salt
-
1 cup warm water
-
⅓ cup vegetable oil
-
1 tbsp white vinegar
-
1 tsp vanilla extract
Instructions:
-
Prepare Your “Oven”: Take a large, wide pot with a tight-fitting lid. Place a metal trivet or a small, heat-proof ring at the bottom. This will keep your cake pan elevated from the direct heat. Add about 1-2 inches of water to the pot, ensuring it doesn’t touch the bottom of the cake pan you’ll be using.
-
Mix Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, sugar, baking soda, and salt. Whisk until well combined.
-
Combine Wet Ingredients: In a separate jug or bowl, combine the warm water, vegetable oil, vinegar, and vanilla extract.
-
Make the Batter: Pour the wet ingredients into the dry ingredients. Gently whisk just until the batter is smooth and no lumps remain. Do not overmix.
-
Pour and Cover: Grease a 7 or 8-inch round cake pan. Pour the batter into the prepared pan. Cover the pan tightly with aluminum foil to prevent steam from dripping onto the cake.
-
Steam-Bake: Carefully place the covered cake pan onto the trivet inside your prepared pot. Put the lid on the pot and turn the heat to medium.
-
Cook: Let the cake steam for 45-60 minutes. Avoid opening the lid frequently. To check for doneness, insert a toothpick into the center of the cake; it should come out clean.
-
Cool and Serve: Carefully remove the hot cake pan from the pot. Let it cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Frost with your favorite chocolate ganache or buttercream and enjoy!
Disclaimer: Results may vary based on individual cooking equipment and ingredient brands. Ensure your pot’s lid fits tightly for consistent steam. Always be cautious when handling hot pots and pans. This recipe has not been tested in every type of pot or stove, so adjust cooking time as needed.