chocolate cake recipe
Introduction
chocolate cake recipe, Who says you need an oven to bake a rich, moist, and utterly delicious chocolate cake? This recipe is perfect for those who want a bakery-style chocolate cake without an oven. Using simple ingredients, we will guide you step-by-step to make this chocolate delight in a pan over the stovetop. Plus, the homemade chocolate glaze (without store-bought chocolate) will elevate the taste to the next level! Let’s get started!
Ingredients
Liquid Ingredients (for a rich, soft texture)
1/4 cup (50 ml) olive oil (Can substitute with butter, ghee, or refined oil)
1/2 cup (80g) brown sugar (White sugar can be used as an alternative)
1/2 cup milk (Room temperature for the perfect consistency)
1 tsp vinegar (Lemon juice or apple cider vinegar works too)
Dry Ingredients (for a perfect rise and fluffy texture)
1 cup (125g) all-purpose flour (maida)
1/4 cup (20g) cocoa powder (For deep chocolate flavor)
3/4 tsp baking powder (Helps the cake rise perfectly)
1/4 tsp baking soda (Essential for a light and fluffy cake)
For the Chocolate Glaze (The secret to an irresistible topping!)
1/2 cup (80g) powdered sugar
1/4 cup (20g) cocoa powder
1/4 cup (50 ml) milk
1/4 cup (50 ml) olive oil (For a silky finish)
How to Make the Chocolate Cake (Step-by-Step Guide)
Step 1: Prepare the Liquid Mixture (5 mins)
In a blender or mixing bowl, combine olive oil, sugar, milk, and vinegar.
Blend until you get a smooth, creamy texture. (You can whisk manually, but blending makes it quicker!)
Step 2: Prepare the Dry Ingredients (5 mins)
In a separate bowl, sift flour, cocoa powder, baking powder, and baking soda.
Mix everything well with a spoon to ensure even distribution.
Step 3: Combine Wet and Dry Ingredients (7 mins)
Add half of the dry mixture to the wet ingredients and gently fold (do not whisk vigorously).
Gradually add the remaining dry ingredients and mix using the cut-and-fold method.
If the batter feels too thick, add 2-3 tbsp milk until you get a smooth, flowing consistency.
Step 4: Prepare the Cake Pan (5 mins)
Grease an 8-inch round cake pan with oil or butter.
Line the bottom with parchment paper for easy removal.
Pour the batter into the pan and tap gently to remove air bubbles.
Step 5: Cook on Stovetop (20-25 mins)
Heat a thick-bottomed pan or tawa on medium heat for 5 minutes.
Place the cake pan on top, cover it with a lid, and cook on low flame for 15 minutes.
Check after 15 minutes; if the center is still wet, cover and cook for another 7 minutes.
Insert a toothpick – if it comes out clean, your cake is done!
Step 6: Cooling the Cake (10 mins)
Turn off the flame and let the cake cool for 10 minutes before demolding.
Cover with a cloth to prevent the top from drying out.
How to Make the Perfect Moist Chocolate Glaze (5 mins)
In a bowl, mix powdered sugar and cocoa powder.
Add milk and olive oil and whisk until smooth.
Pour over the cooled cake and spread evenly.
Let it set for 10 minutes before slicing.
10 Expert Test Kitchen Tips
Always use room-temperature milk for smooth batter.
Sifting dry ingredients ensures a fluffy texture.
Use vinegar or lemon juice to activate baking soda.
Never overmix – use the cut-and-fold method.
Cover the pan while baking to trap heat evenly.
Use a thick-bottomed tawa to prevent burning.
Let the cake cool completely before adding the glaze.
Store at room temperature, covered, to maintain moisture.
If reheating, microwave for 10 seconds to revive softness.
Always measure ingredients properly – baking is a science!
How to Store the Cake
Store at room temperature in an airtight container for up to 2 days.
If refrigerated, wrap the cake in plastic wrap to prevent dryness (lasts up to 5 days).
Can You Freeze This Cake?
Yes! To freeze:
Wrap slices in plastic wrap and place in a ziplock bag.
Store for up to 3 months.
Thaw overnight at room temperature before serving.
NonVegKahani Community Tips & Praise (By Rahul K)
“I tried this recipe last week, and it was an absolute hit! The cake turned out super moist, and the stovetop method worked like a charm. The homemade chocolate glaze was the highlight – rich, glossy, and delicious. Highly recommend this recipe!”
FAQs (Related Questions)
Can I make this cake without cocoa powder?
Yes, you can replace cocoa powder with the same amount of all-purpose flour for a vanilla version.
What can I use instead of vinegar?
Lemon juice or apple cider vinegar works as a perfect substitute.
Why did my cake turn out dense?
Overmixing the batter can cause a dense texture. Always use the folding technique.
How do I make this cake eggless?
This is already an eggless recipe! The vinegar acts as a replacement.
Can I bake this in an oven?
Yes! Bake at 180°C (350°F) for 30-35 minutes in a preheated oven.
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Enjoy your homemade chocolate cake and share your experience!
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