A moist, fluffy chocolate cake with a deep cocoa flavor—no oven required! Perfect for a quick, comforting dessert or a special homemade treat.
Servings & Timing
Prep Time: 10 minutes
Cook Time: 35–40 minutes
Total Time: 50 minutes
Yield: 8 slices
Dietary Tags: Vegetarian, Easy Baking, Stove-Top
📝 Ingredients
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Eggs
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Sugar
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Vanilla essence
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All-purpose flour
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Cocoa powder
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Baking powder
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Baking soda
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Butter
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Milk
🔪 Instructions
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Prepare wet mixture
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Beat 2 eggs for 1 minute.
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Add sugar and continue beating until the mixture becomes foamy.
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Stir in the vanilla essence.
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Sift and combine dry ingredients
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Sift together flour, cocoa powder, baking powder, and baking soda.
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Gradually fold the dry ingredients into the egg mixture, mixing gently.
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Heat milk and butter
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In a small saucepan, bring milk and butter to a boil.
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Remove from heat and pour the hot milk mixture into the batter. Mix thoroughly.
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Prepare the pan
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Grease a 7-inch mould with oil and line with baking paper.
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Pour the batter into the prepared mould.
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Cook the cake
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Preheat a large pan with a wire stand for 5–7 minutes over low-medium heat.
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Place the mould on the stand, cover, and cook for 35–40 minutes, or until a toothpick inserted comes out clean.
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Cool & serve
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Let the cake cool slightly before slicing. Enjoy!
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💡 Notes & Tips
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No oven? No problem: Stove-top baking keeps the cake moist and eliminates the need for an oven.
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Don’t overmix: This helps maintain a light, fluffy texture.
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Decorate: Dust with powdered sugar, top with fresh berries, or drizzle melted chocolate for an extra treat.
📸 Step-by-Step Guide
(Suggested photos: beating eggs and sugar → combining dry and wet → pouring hot milk → batter in pan → cooked cake → sliced cake)
Pro Tip: Resist the urge to open the lid frequently while cooking—this helps maintain even heat.
🥄 Ingredient Insights & Swaps
Why these ingredients?
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Eggs & sugar: Create volume and sweetness.
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Cocoa powder: Provides rich chocolate flavor.
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Butter & milk: Add moisture and richness.
Substitutions:
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Use unsweetened almond milk to reduce W-W points.
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Light margarine or oil can replace butter for fewer points.
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Whole wheat flour can be used for added fiber, though texture may vary slightly.
🎨 Flavor Variations & Serving Ideas
Flavor Add-Ins:
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Mix in chocolate chips or chopped nuts before cooking.
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Add a teaspoon of instant coffee powder to enhance the chocolate flavor.
Serving Suggestions:
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Serve with a dollop of light whipped cream or Greek yogurt.
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Great with tea, coffee, or a glass of cold milk.
🧊 Storage & Make-Ahead
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Storage: Keep covered at room temperature for up to 2 days or refrigerate for up to 5 days.
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Freezing: Freeze slices individually for up to 2 months. Thaw at room temperature before serving.
Nutrition & W-W Points (per slice estimate)
Calories: ~180 kcal | Carbs: 23g | Protein: 4g | Fat: 8g
W-W Points (per slice, based on 8 slices):
➡️ 6 Points (using whole milk and butter)
➡️ 5 Points if using unsweetened almond milk and light margarine or light butter.
As always, W-W points can vary based on exact brands and ingredient amounts. For best results, input your specific ingredients into the W-W app.
Allergens: Wheat, Egg, Milk (if using dairy)
❓ Frequently Asked Questions
Q: Can I bake this in an oven instead of stove-top?
A: Yes! Bake at 350°F (175°C) for 25–30 minutes or until a toothpick comes out clean.
Q: Can I make it dairy-free?
A: Substitute the milk with any plant-based milk and use dairy-free margarine or oil.
Q: Can I make it sugar-free?
A: Use a sugar substitute compatible with baking, but keep in mind texture and sweetness might change slightly.
📝 The Story Behind the Recipe
This soft chocolate cake was inspired by family traditions where baking often meant adapting to what was available—no oven, no problem! This stove-top version is perfect for beginners or anyone wanting a fuss-free, delicious chocolate cake. It’s become a go-to recipe for quick celebrations and cozy evenings alike.