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How do you make a cake without an oven?? Check out my Stove Top Chocolate Cake recipe. It's probably the best cake you will ever eat!

Stovetop Chocolate Cake

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Easily bake a deliciously rich, moist chocolate cake without an oven using my Stovetop Chocolate Cake Recipe.

Hi Bold Bakers!

Bold Baking is about giving you the confidence to bake anytime, anywhere while taking the sweets we all know and love and turning up the volume. From the flavor to the method, I proudly take baking to new places and my Stovetop Chocolate Cake recipe is a great example. This rich sponge cake is deeply chocolatey and incredibly moist. Instead of dry baking this cake in the oven it’s steamed on the stovetop which allows it to rise up into the perfect sponge cake while retaining all of its moist texture. If you’ve never made a cake on the stovetop be prepared to be amazed!

How to Bake a Cake Without an Oven

Whether you’re a college student rocking a dorm room kitchenette or you’re on a camping trip with just a hot plate, you can bake a mouthwatering chocolate cake. You heard me right, there is no oven needed to bake a homemade chocolate cake, this recipe is all about the stove. There is no special equipment needed to make this chocolate cake wonder when all you need is a large deep pan with a lid. My GoodCook Classic 11 Inch Deep Saute Pan With Lid is perfect for this job as it’s big enough to hold my GoodCook 9-inch Round Cake Pan.   as the lid closes nice and tight, creating the perfect steamy environment for stovetop baking. There really is no secret to why this stovetop steaming method yields incredible results. The chocolate cake batter is heated from the inside out in a wet environment which means the cake is delicate, rich and never dry. While I love baking in an oven, this is a great alternative for anyone that doesn’t have an oven or microwave. That said, even if you do usually bake in an oven you will love this method. Steaming the cake instead of dry baking buys all you bold bakers a lot of insurance since there is simply no way the chocolatey sponge will dry out, crack or lack in flavor.

How to Make a Chocolate Cake

Now that you know how to make a cake on the stovetop instead of the oven I bet you want to know what makes up the cake itself. This cake is a classic chocolate sponge cake made by whipping up butter, sugar and eggs until light and fluffy. This gives the cake loads of body and lightness. From there I fold in flour and good quality dark cocoa powder giving this cake its chocolate hit. This rich cake batter in combination with the stovetop steaming method of cooking makes this one of the best chocolate cake recipes you’ll ever have from taste to texture.

How to Decorate a Cake with Lace

Since my Stovetop Chocolate Cake is so rich and impressive after a 25-30 steam it almost needs no topping at all. To keep this cake elegant and simple I decorated mine with a piece of lace fabric and powdered sugar. After removing it from the pan and allowing to cool, I simply drape a piece of lace over the top of  the chocolate cake and dust with powdered sugar. After removing the lace what’s left is the print of lace pattern made out of sugar. This is such an impressive yet easy way to decorate. I cannot wait for all of you to impress your friends with this super unique and decadent Stovetop Chocolate Cake!

Get more Recipes!

4.53 from 40 votes
How do you make a cake without an oven?? Check out my Stove Top Chocolate Cake recipe. It's probably the best cake you will ever eat!
Stovetop Chocolate Cake
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins

Easily bake a deliciously rich, moist chocolate cake without an oven using my Stovetop Chocolate Cake Recipe.

Course: Dessert
Cuisine: American
Servings: 10 Slices
Author: Gemma Stafford
  • 1 cup (8oz/225g) butter, softened
  • 1 cup (8oz/225g) sugar
  • 4 eggs, room temperature
  • 1 cup (5oz/142g) all-purpose flour
  • 1/2 cup (2oz/57g) cocoa powder
  • 2 teaspoons baking powder
  1. In a large bowl cream together softened butter and sugar until light and fluffy. 

  2. Whisk in the eggs one at a time and mix until fully incorporated 

  3. Lastly, sift the flour, cocoa powder and baking powder into the batter and mix until combined. 

  4. Pour the cake batter into a greased and lined Goodcook 9-inch round cake pan.

  5. Lay an upside down plate in the bottom of a a wide and deep saucepan and fill with water until it almost reaches the top of the plate. I used a Goodcook Classic 11-Inch Deep saute with lid. Important notes: You need the saucepan to be wider than the cake pan, and deep enough for the cake to rise with the lid on. 

  6. Bring the water to a simmer over medium low heat. Once simmering, careful place in the cake to sit on top of the plate. You don't want the cake pan to be sitting in water, it is to be just over it. 

  7. Steam for about 25–30 minutes. It’s important to top up with hot water if you see it running low during the cooking process.

  8. Once risen and firm in the middle, wearing oven mitts carefully remove from pan. Leave to cool in the cake pan for 20 minutes and the turn it out onto a wire rack to cool completely.

  9. Place on a serving platter, lay a piece of lace or a doily over the top generously dust with powdered sugar. 

  10. Store at room temperate for up to 3 days. Enjoy with whipped cream.   

Watch the Recipe Video!

Recipe Notes

* I strongly recommend watching the video so you can see the steaming method exactly. 

* Bake this cake in a traditional oven at 350°F/180°C for around 35-40 minutes.




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Jenry Ann Macapagal
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Danyah AL-Tamimi
Az Zahra Metasophia Hanifa
Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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Write a Comment and Review

  1. Asifa Sajid on August 9, 2018 at 4:27 am

    Hello Gemma,
    I tried this recipe and it was awesome thanku for sharing this recipe😍😍!

    • Gemma Stafford on August 9, 2018 at 7:36 am

      Hi there,
      That is so nice to hear, thank you for this lovely review,
      Gemma 🙂

  2. Az Zahra Metasophia Hanifa on August 8, 2018 at 9:50 am

    Hi Gemma. Thank you for this easy and wonderful recipe. This cake is my very first cake I have ever made, and I’m so happy my family really loves it. Best chocolate cake I’ve ever tasted. They even asked me to make it again, and so I did. Both cakes were still delicious and moist, but this one problem kept happening. I baked both cakes in the oven at 180 C for 35mins as written in the recipe, but when I sticked a toothpick . the center of the cake was always still kinda wet. Only the centter, other parts were always good. Then I baked them again for5 more mins (still in thr time range, right?). The center was cooked a little bit better, but still too moist. I didnt wanna make the other parts drier so I just finished it. I wonder what was wrong? I used convection mode on a convection microwave. I used the lower rack. I also used an 8” arcuisine round glass cake pan. Will any of those affect the cake result? Please help me Gemma. Thank you =)

    • Gemma Stafford on August 9, 2018 at 6:28 am

      Hi there,
      That is good to hear, and I am happy you are getting there with this recipe.
      I am wondering if you are using convection mode only? I think you are, but if you are also engaging the microwaves then the outside will bake faster than the center.
      Use convection mode only, 180c/350f. If the oven is fan assisted you can drop the temperature down by 10c/20f and keep an eye on it.
      Bake for 40 minutes, leave it alone, do not open the oven during this time, allow it to bake undisturbed. Check it by touching the top of the cake with your finger, if it feels firm to the touch it is done!
      I think you need to bake it a little longer. Yes, the type of pan will affect the bake, but not a lot.
      Try again, you will get it right, but you need to finish out the baking,
      Gemma 🙂

  3. Lavanya on August 7, 2018 at 3:34 am

    Hello Gemma,
    I simply love your recipe! Can you please suggest a suitable substitute for eggs?

    • Gemma Stafford on August 8, 2018 at 9:40 am

      Hi, I would suggest using flax egg. Enjoy!

  4. Edna Brown on August 6, 2018 at 12:23 am

    Your recipe is looking so yummy. I always love to make something new. This time I found this, and I am interested in making this. Can you tell me how much necessary to sieve the flour before mixing for making this recipe? Thanks in advance for your answer.

    • Gemma Stafford on August 6, 2018 at 2:52 am

      Hi Edna,
      Generally flour is fine, and ready to use. We sieve it to remove any lumps, but as much to introduce a little air to the mix.
      One time is usually sufficient for flour purchased from your store.
      I hope you like this recipe!
      Gemma 🙂

  5. Danyah AL-Tamimi on August 4, 2018 at 7:45 am

    The perfect chocolate cake ever ❤
    I baked it in the oven
    It is So moist , rich in flavor has a balance sweetness
    Made it two day in a row ✌ YES that’s how good this cake is 😍 ..
    I will post a photo of the cake sliced 😋

    • Gemma Stafford on August 5, 2018 at 4:36 am

      That is so good to hear, thank you for this lovely review.
      Yes, it can be baked in the oven, and I am guessing now, 180c/350f for about 35 minutes, am I right?
      Gemma 🙂

  6. Esha Malhotra on July 29, 2018 at 9:10 pm

    Hi can I make this chocolate cake in the oven? Can you tell me for how long do I need to keep it for

    • Gemma Stafford on July 30, 2018 at 6:33 pm

      Hi Esha,

      yes you can bake it at 350oF (180oC) for roughly 35 minutes or so.


  7. Krutika parekh on July 29, 2018 at 7:19 am

    Love love loveddddd it… The is just melting in my mouth. Ow my god sooo yu.mmm thank you so so so much Gemma.. love you 😘😘😘

    • Gemma Stafford on July 29, 2018 at 4:38 pm

      Thrilled to heat that!!!


  8. Alyssa Morales on July 26, 2018 at 2:14 am

    Hi Gemma,

    Is it possible to use a steamer than stove when cooking the cake? Thanks

    • Gemma Stafford on July 27, 2018 at 5:36 am

      Hi there,
      Yes, that is perfect for this. You will need to watch the timing, but all will be well,
      Gemma 🙂

  9. Jenry Ann Macapagal on July 24, 2018 at 8:52 pm

    Hi Gemma!
    Thank you for this easy and delicious recipe. I have been a fan of your recipes but I dont have an oven yet so this stove top recipe is a gem.

    • Gemma Stafford on July 24, 2018 at 8:55 pm

      I’m delighted you like it!!!

      Happy Baking (or steaming)

  10. Menaka on July 22, 2018 at 5:02 pm

    Hi gemma
    Thankyou so much for your lovely recipe. It s so delicious .. i wonder how its so riched in chocolate without adding pinch of cooking chocolate ..
    Any how i made a mistake and ,center of the cake not cooked.may be steam hasnt penetrate there.
    Lovely delicious cake.thankyou …

    • Gemma Stafford on July 23, 2018 at 2:00 am

      Hi Menka,
      thank you for your kind words.
      Cocoa, when added to butter, eggs etc, becomes really rich, it is made from roasted, ground cacoa seeds, and so it is the essence of chocolate.
      I think you could have steamed the cake a little longer, five more minutes should have finished it out for you. Do try it again, it is worth getting it just right.
      Thank you for being in touch,
      Gemma 🙂

  11. srilaxmi on July 20, 2018 at 5:06 am

    Thanks for responding gemma, is white wheat flour the same flour of regular dark brown wheat??

    • Gemma Stafford on July 20, 2018 at 8:25 am

      Hi there,
      I did wonder if you meant a whole wheat/whole grain flour. This type of flour is generally not so much used in cakes. It tends to be heavy.
      sieving it can help, so that you remove the bran, which can be added to other recipes. White flour is usually what is used in cakes, that is what will give a light result.
      Not sure if you can get this white flour, but it is good to have for fine baking,
      Gemma 🙂

  12. srilaxmi on July 19, 2018 at 5:28 am

    hi, gemma…..luv ur recipes….. I will try them for sure…..Want to know what can I replace for all-purpose flour..its hard to get at my place…can I use wheat flour????

    • Gemma Stafford on July 19, 2018 at 12:07 pm

      Great question!
      All purpose flour is white wheat flour. It is plain flour in other places, without the raising agents. I forget that this is not the common name for this around the world.
      Thank you for being in touch,
      Gemma 🙂

  13. Fazu on July 19, 2018 at 12:08 am

    Love love love… Tried this cake yesterday. Super soft and easy to make.. Thank you for the recipe..pls post other flavours too 😊

    • Gemma Stafford on July 19, 2018 at 1:31 am

      Hi Fazu,
      Thank you for this kind review. It really has been a big hit, and that means that there will be more, watch this space!
      Gemma 🙂

  14. Kaelyn Micheals on July 18, 2018 at 1:29 am

    Hi Gemma,
    Can this be used for all cake recipes?

    • Gemma Stafford on July 18, 2018 at 1:03 pm

      Hi Kaelyn,
      Up to a point, yes. Strictly speaking though a simple sponge cake will work best. We had pudding bowls growing up, and sponge puddings, which may have had a jam/apple top, though it was in the bottom of the bowl starting out. This was a simple Victoria sponge, as in my crazy cupcakes ( you will get the idea here for flavorings too!
      I hope this inspires you to try,
      Gemma 🙂

  15. Crystal on July 17, 2018 at 10:41 pm

    Outrageous and yummy! Made on a hot summer night and didn’t heat up the house. Thank you for sharing. I have celiac disease and made this with gf Jules flour….worked perfectly….even the neighborhood loved it!

    • Gemma Stafford on July 18, 2018 at 2:27 am

      Hi Crystal,
      Thank you for this very kind review. I am particularly pleased that you found this to work with GF flour, this is always a big question here, thank you for letting me know,
      Gemma 🙂

  16. Aliya Natasya on July 17, 2018 at 10:10 pm

    Hi gemma ❤️

    I reallyyy loves all of your baking recipes cause they are very useful and easy to make .

    I just want to ask you , can i use this recipe but then i put it into the oven just like a normal cake . If can , what temperature should i use ? Thank you 🌹

    • Gemma Stafford on July 18, 2018 at 2:36 am

      Hi Aliya,
      Thank you for your kind words.
      Sure you can. This cake will bake at 180c/350f in about 35 minutes. but you need to monitor it,
      Gemma 🙂

  17. Patience on July 17, 2018 at 6:39 pm

    Hi Gemma…loved your recipe so much. Thanks for it. Please is it okay to use aluminium foil to cover the cake when using a stovetop or any other recipe?

    • Gemma Stafford on July 17, 2018 at 9:21 pm


      really glad you like it. Yes you can cover it in foil. Just make sure there is space for it for rise. I didn’t use any foil and no condensation or moisture got on the cake 🙂


  18. Eva on July 17, 2018 at 5:34 pm

    Thanks for all your recipes and advice. I really enjoy your website.

    I would think one could make this in an Instant Pot too since steam is involved. I wonder what the cooking times would be. I might need to experiment. 😉 Definitely going to try on the stovetop too — sure beats heating up an oven in the summertime.

    • Gemma Stafford on July 17, 2018 at 9:19 pm

      I’m delighted to hear that, Eva. Thanks for letting me know 🙂


  19. Nao on July 17, 2018 at 1:57 pm

    Hi Gemma
    Can I use a pyrex for the cake???

    • Gemma Stafford on July 17, 2018 at 9:10 pm

      Yes, you sure can use pyrex 🙂


  20. Atharva Gurav on July 16, 2018 at 11:39 pm

    Another great recipe……works out well …at my place in India, people largely use this method as many don’t have ovens at their homes…..what they do it is cook it in a pressure cooker ,only by taking out the whistle….but this recipe of yours is equally nice…..expecting lot more exciting stuff from you …..compliments
    God bless

    • Gemma Stafford on July 16, 2018 at 11:58 pm

      Aw that’s great to hear!! Thanks so much 🙂


  21. Karen L Osmon on July 16, 2018 at 9:03 pm

    Great recipe and even better for me is it halves nicely. I used a 6″ cake pan and it was perfect!

    • Gemma Stafford on July 16, 2018 at 9:49 pm

      I’m delighted to hear that, Karen.


  22. Kiki Damayanto-Amar on July 16, 2018 at 4:52 am

    Hi Gemma…your recipes always inspire me. Wanna try this chocolate cake next time. In my country we called it ‘steamed brownie’ 😊

    • Gemma Stafford on July 16, 2018 at 8:20 pm

      Delighted to hear that! Thanks for your comment. Good luck with your cake.


  23. Snippedthread on July 15, 2018 at 11:15 am

    Hi Gemma, thank you so much for this recipe! We loved this rich chocolatey, moist cake and even better that I didn’t have to turn on the oven in the heat of summer. I added a scant half teaspoon of salt, and was surprised that you didn’t have any salt in this recipe, was there a reason for leaving it out? Thank you again for all your creative and yummy recipes!

    • Gemma Stafford on July 15, 2018 at 12:30 pm


      Good observation. Honestly, you know I’m a big fan of salt in recipes. The reason I didn’t add it in this recipe is because its a traditntal recipe for sponge cake and there is just no salt in it. Plain and simple. You totally can add salt, like you did. I used salted butter to add a little extra 🙂


  24. Lynn on July 14, 2018 at 5:32 pm

    Hello Gemma.

    Love, love, love watching your baking videos. I have quite the collection of your recipes now.

    I was just wondering if a 9 inch springform pan would work. I haven’t got a 9 inch round pan – at least not at the moment. (it’s on the list!)

    • Gemma Stafford on July 15, 2018 at 12:12 pm

      Hi Lynn,

      Really glad you like my recipes. Yes a springform will work because this is a really thick cake.
      Post a pic if you end up making it 🙂


  25. Dottie Allen on July 14, 2018 at 9:54 am

    I wanna say i love ur site you are amazing i wish your site was around when i was younger .
    now i have a question with your stove top chocolate cake do u have a yellow cake like that for the stovetiop
    my husband isnt big on chocolate…tyvm Dottie

    • Gemma Stafford on July 15, 2018 at 12:37 pm

      Hi Dottie,

      Leave it with me and I’ll share a recipe soon. However if you already have one you can totally just cook it off this way 🙂


  26. Laura Calderon on July 14, 2018 at 9:33 am

    Hi, I have one question, in the intro said dark cocoa, but in the recipe just call for cocoa, so is it dark cocoa?

    Thank you for sharing all your knowledge with us, I really like all your creations, Thank you again!!

    • Gemma Stafford on July 16, 2018 at 8:36 pm

      Hi Laura,

      So the cocoa I use is unsweetened cocoa powder. Dark was just a description my video editor used. It just regular cocoa powder 🙂


  27. Neha Fatima on July 14, 2018 at 4:39 am

    Can I use clarified butter?

    • Gemma Stafford on July 15, 2018 at 12:00 pm

      Yes you can, no problem 🙂


  28. Hidaya on July 14, 2018 at 12:38 am

    Can we use oil instead of butter??

    • Gemma Stafford on July 14, 2018 at 2:32 am

      Hi there,
      Yes, though it will change the recipe. You can beat it up with the sugar, add a tablespoon of flour before adding the eggs, this should prevent the mix splitting. Choose a light vegetable oil, little flavor. Use about 1/4 less oil than butter, butter is more than just fat!
      I hope this works well for you, do let us know,
      Gemma 🙂

  29. Sarah Martin on July 13, 2018 at 11:37 pm

    Dear Gemma¡¡ How come in the recipe 1 cup butter ,1 cup butter has the same measurement in ounce and grams…but 1 cup flour has different measurement in oz and grams…please clarify

    • Gemma Stafford on July 14, 2018 at 2:34 am

      Hi Sarah,
      This is confusing, I know. Cup measurements are based on an informal system of measurement, prior to home weighing scales. People would share recipes based on their kitchen cups, it did not matter the weight of the ingredients, or the size of the cup, as long as the same cup was used to measure all of the ingredients, in any one kitchen. It a measure of volume. Once the balance is right, then all will be well. Different ingredients have different equivalent weights too, so rice will be different to sugar, cocoa to flour, and different flours will have a different weight too. Think Rocks and Feathers! So, the rule is simple, fill your cups in the same way, scoop/level/compress, however you choose, and the balance in the recipe will be good. It is not a good idea to mix cup measurements with another method, it is unnecessary, and will not be good for your recipes. You have to trust this system, if not, get a digital scales, it will be the most accurate of all!
      I hope this helps,
      Gemma 🙂

  30. Bakinggrany on July 13, 2018 at 5:45 pm

    Hi Gemma I loved the chocolet cake and will make it again.

    • Gemma Stafford on July 14, 2018 at 2:53 am

      Hi there,
      Thank you for this very kind review, it is good to have you baking with us,
      Gemma 🙂

  31. Mei Highfill on July 13, 2018 at 7:48 am

    Aloha Gemma! In the description you had me at camping. I thought yay! a camping cake! So, can you cream butter and sugar by hand on the trail? Then I guess use the flax egg substitute? Thanks for your help.

    • Gemma Stafford on July 14, 2018 at 3:28 am

      Hi there,
      How lovely for you to be heading off camping!
      Yes, easily, as it was always done, with a wooden spoon, and a lot of elbow grease!
      I hope you have a lovely trip. Flax egg or applesauce will work well as egg substitute.
      Let us know how you get on with this,
      Gemma 🙂

  32. sherry on July 13, 2018 at 7:37 am

    Hi Gemma. love love love your recipes, can this recipe be made any other flavor beyond chocolate? not my favorite flavor. This cake looks delicious but would love to make it a different flavor

    • Gemma Stafford on July 14, 2018 at 3:31 am

      Hi Sherry,
      This is a basic vanilla sponge cake, and it will take other flavors easily. Coffee will be lovely, but usually the flavors come from additions to frosting, dried fruit additions etc. Go for it Sherry, experiment with it, it is a good one to try,
      Gemma 🙂

  33. Maëlle on July 13, 2018 at 7:24 am

    Thanks a lot for answering, I think I will put 1 egg and replace the others… Which is better yogurt or apple sauce?

    • Gemma Stafford on July 14, 2018 at 3:41 am

      Hi there,
      I think applesauce will be good when you are using one egg. Try it, try it a few ways, all wil be well,
      Gemma 🙂

  34. GretaMichelle on July 13, 2018 at 3:58 am


  35. GretaMichelle on July 13, 2018 at 3:54 am

    This will become my favourite chocolate cake recipe. Easy to make, took exactly 30 mins, delicious, so moist! My husband loved it! I added a little coffee (1tsp) and it amped the chocolate flavour even more. Thank you Gemma fgor another great recipe!

    • Gemma Stafford on July 14, 2018 at 3:52 am

      Hi Greta,
      Yes! And the coffee is a great addition. This cake can be made as a coffee cake too. dissolve 4 teaspoons or so, of a good quality instant coffee powder, in a little hot water and add to the mix. You will not need to change anything else, keep the water low.
      I hope you enjoy this version too,
      Gemma 🙂

  36. Misbah on July 13, 2018 at 2:03 am

    Gemma what other things can we make while using this steaming stove top method? Pizza? Cream puffs etc ?

    • Gemma Stafford on July 13, 2018 at 4:20 am

      Hi there,
      Not pizza, not cream puffs!
      Really the ones which will work best for you are things like muffins, banana breads, and rich sponge cakes. Lighter sponge cakes can be steamed too, but with care.
      Meringue can be poached! there are lots of things you can do stovetop, but some delicate recipes would not work so well. nothing will crisp in steam, that is the important thing to remember,
      Gemma 🙂

  37. Amanda on July 12, 2018 at 11:20 pm

    Hi Gemma! Any suggestions on how to incorporate coffee into this cake and how much? Would I need less egg if I use coffee(liquid)?

    • Gemma Stafford on July 13, 2018 at 1:50 am

      Hi Amanda,
      Do you mean with the chocolate, or just to make a coffee cake?
      If you mean to add it to the chocolate to make a mocha cake then to get the flavor it is best to use a good quality instant coffee powder, dissolved in a little hot water, for this cake I think 3 teaspoons will do it for you.
      to make a full coffee cake perhaps 4 – 5 teaspoons of good quality instant coffee powder to get a good flavor and color.
      There is a coffee flavored liquid made from chicory, Camp brand and one called Irel, which were used in baking and have a very good flavor in cakes, and would work well in this batter too. you would need to use about 4 – 5 teaspoons for good flavor.
      I did not add it to this batter, but I know in an oven baked version it will be perfect, no matter what you decide to use. Not too much water, and it will not affect the other ingredients.
      I hope you like this cake,
      Gemma 🙂

  38. SHARYN on July 12, 2018 at 11:20 am

    I have to try this cake . Especially in the summer when you don’t want to turn on your oven. I am going to melt vanilla bean ice cream and drizzle on top of sliced wedges of the cake. Can’t wait

    • Gemma Stafford on July 13, 2018 at 2:30 am

      Hi Sharyn,
      Good idea, love softened ice cream, and hot cake and ice cream are irresistible!
      Happy to have you baking with us,
      Gemma 🙂

  39. Rose Swedenburg on July 12, 2018 at 11:20 am

    can this be made on an electric stovetop? stovetop chocolate cake

    • Gemma Stafford on July 12, 2018 at 9:49 pm

      Hi Rose,

      yes it totally can. Just follow the exact same directions I did. Everything is the same.


  40. Emm on July 12, 2018 at 10:26 am

    Hi Gemma,

    This might be a silly question but do you think the same results could be achieved by using a steamer pot that is made to fit on top of a regular sauce pan?

    Thanks for this recipe! I’ve never heard of stove top cakes before!

    • Gemma Stafford on July 13, 2018 at 2:34 am

      Hi Emm,
      Yes! I do think this will work well for you. Use a well fitted lid, or foil under a loose lid, and keep the steam gently there. Do not open the lid too often, a well fitted glass lid like mine really helps to see what is happening, just a little peep to see how it is going. Try it!
      A pressure cooker may work well here too, not at high pressure, gently does it,
      Gemma 🙂

  41. Cherry Reyes on July 12, 2018 at 10:24 am

    Gemma! I will do this soon!

    I love the lace idea! The texture was present when you pulled away the lace! One question, though, do you have to top the bigger pan with water in the 30 mins you will have to cook the cake? I am worried if I leave it to simmer it would dry out. Kudos!

    • Gemma Stafford on July 12, 2018 at 10:05 pm

      Great question, I wrote a note in the recipe to top with hot water if you see it running low. There is nothing worse than burning the water off the bottom of a pan.

      (I did it 2 times making this cake shhhhhhh :))

  42. Mita Majumdar on July 12, 2018 at 10:09 am

    Gemma, when any recipe calls for creaming butter and sugar until it is soft and fluffy, how long is that approximately (in minutes) when using a stand mixer? Is there such a thing as over-mixing butter and sugar? How about mixing in the dry ingredients with the wet ingredients? Should we mix only until the two are combined? Does this vary from recipe to recipe?

    • Gemma Stafford on July 13, 2018 at 2:44 am

      Hi Mita,
      Actually you do this with your eye, not time, as it depends on the mixer.
      In my childhood we did this with a wooden spoon in a large bowl. It was easy then to see the change in the mix. As it becomes right it whitens, is begins to dissolve the sugar a little, and feels lighter. In a modern stand mixer this should take about 3 – 4 minutes.
      The beating in of the eggs is an important step too. A bit like making a mayonnaise, the eggs emulsify with the other ingredients when added really slowly. A good tip for this step is to beat the eggs in a separate bowl, and add slowly to the mix, little by little.
      Adding the dry ingredients, as you say, until they are combined, do not over mix at this stage as it will toughen the cake. A spatula really helps here, go around the bowl, bringing the mix to the center of the bowl, and gently, until you cannot see raw flour, then STOP!
      I hope this is of help, practice is the best teacher!
      Gemma 🙂

  43. Rubbina on July 12, 2018 at 9:42 am

    I donot have a cake pan what should i do ?

    • Gemma Stafford on July 12, 2018 at 9:29 pm

      You can use any cooking pan you have. Just make sure it’s around the same size, 9 inches.


  44. Neha on July 12, 2018 at 9:40 am

    Hi Gemma
    Is there any substitute for egg in this recipe.. Please reply..I love your recipes

    • Gemma Stafford on July 12, 2018 at 9:31 pm

      easy, , just check out my egg sub chart 🙂


  45. Alex on July 12, 2018 at 9:24 am

    Hi Gemma! This looks great! Could it be baked in an oven, and if so, about what temperature and how long?

    • Gemma Stafford on July 12, 2018 at 9:30 pm

      It sure can! For 35-40 minutes at 350oF (180oC)


  46. Nancy Massi on July 12, 2018 at 8:55 am

    Hello Gemma! Beautiful cake, and so easy. You mentioned being able to substitute some ingredients in the cake; is it possible to substitute applesauce for some or all of the butter in the cake? I’m on a reduced-fat diet and the thought of having to spend a lifetime with no desserts is terrible! Thank you for bringing these recipes to us.

    • Gemma Stafford on July 13, 2018 at 2:59 am

      Hi Nancy,
      Actually Nancy this technique can work really well in all sorts of recipes. I get it, so difficult to get used to a restricted diet.
      Reducing portions can help too, but adjusting recipes will also help.
      There is a great fat free sponge recipe which we had at home all the time as kids. It will take cocoa too for a chocolate hit.
      3 eggs
      3 ozs caster/fine sugar, granulated in the US.
      3 ozs flour (Self raising will work well, or all purpose flour with 1 teaspoon of baking powder).
      Vanilla, cocoa, even coffee flavor.
      The technique is really important here.
      Room temperature eggs, vanilla if using, whisked with the sugar until they form a firm foam. Then FOLD gently the sieved flour in to the mix, and I mean gently, a spatula will work well for this. Do not be too enthusiastic about this, not every lump needs to be removed.
      If making a chocolate cake sieve about 1 tablespoon of cocoa in with the flour, no need to adjust the flour.
      Bake at 180c/350f for about 20 mins. Butter and flour the sandwich pans, 2×7 inch pans will work well for this 3 egg mix.
      I think you could easily steam this one too, but I did not try it. If you are using sandwich pans then you can fill with a good quality jam, and fresh fruit too.
      I hope this will be a good recipe for you, try it, it is worth it, and it is really delicious!
      Gemma 🙂
      Here the technique matters.

  47. Chandrasekhar Kumara Swamy on July 12, 2018 at 8:44 am

    Awesome recipe for new baker’s like me ,so Mam keep posting such new recipes

    • Gemma Stafford on July 12, 2018 at 10:05 pm

      Thank you so much 🙂


  48. Maëlle on July 12, 2018 at 8:44 am

    Hi Gemma!
    I would like to know whether the cake is eggy.
    My friends don’t really like that taste.
    Also great video as usual!

    • Gemma Stafford on July 13, 2018 at 3:12 am

      Hi there,
      The problem is that people who do not like eggs will taste egg, people who do use eggs will not notice the taste!
      Eggs are a big part of baking as we know it. They are used for all sorts of reasons, richness, leavening, moisture etc.
      They can be replaced in many recipes, and give a reasonable result, though never the same.
      Applesauce can be used in this recipe quite happily, it will be good, though not the same. Yogurt too can help, and additional baking powder can also help.
      Experiment, replace some of the eggs, or all of the eggs, get it right for you. That will really be the answer.
      Gemma 🙂

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