Stovetop Chocolate Cake
Save RecipeEasily 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!
Easily bake a deliciously rich, moist chocolate cake without an oven using my Stovetop Chocolate Cake Recipe.
- 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
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In a large bowl cream together softened butter and sugar until light and fluffy.
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Whisk in the eggs one at a time and mix until fully incorporated
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Lastly, sift the flour, cocoa powder and baking powder into the batter and mix until combined.
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Pour the cake batter into a greased and lined Goodcook 9-inch round cake pan.
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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.
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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.
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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.
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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.
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Place on a serving platter, lay a piece of lace or a doily over the top generously dust with powdered sugar.
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Store at room temperate for up to 3 days. Enjoy with whipped cream.
Watch the Recipe Video!
* 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.
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!
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Hi Gemma, greetings from Singapore! This is the best chocolate cake I had ever eaten! My family loved it. I tried steaming it for over an hr but it simply wasn’t getting cooked. I did not open up the lid several times either. After almost over an hr, decided to transfer it into the oven. Thankfully, it turned out all so good! Your recipes are awesome!
That was a good save. But I’m wondering why it wasn’t cooking. Still, I’m happy that you and your family got to enjoy it.
I am vegan. What can I use in place of the butter and eggs?
Hi Kay, I saw your other message on crazy cupcakes. Yes! Use vegan alternatives and you can replace the eggs using my chart
Happy Baking!
Gemma.
HI greetings please what do u mean by store at room temperature for up to 3 days does its mean before eating or pls explain
Hi Katherine. You can eat it right away. But if you have to store it, it will last for 3 days at room temperature, longer if placed in a fridge.
HI GEMMA I HAVEN’ TRIED BAKING SO HOW DO I DO THE ICEING/FROST
Hi Katherine. A crowd favorite when it comes to frosting is buttercream frosting. Here’s a recipe for my best-ever vanilla buttercream frosting, https://www.biggerbolderbaking.com/best-ever-vanilla-buttercream-frosting/ I hope you like it. Let me know how you get on with this recipe.
Hi Gemma !
Warm greeting from Malaysia!
I tried your recipe but double up the ingredients because mine is 10 inch pan. Turned up successful! Very happy cause even without having access to an oven , i still can bake and the best thing is my husband love it!!
But I wonder can i reduce the amount of sugar or replace it with brown sugar for the next batch for more healthy purpose? Kindly advise, Thanks 🙂
Hi Irma,
Good! I am really happy to hear this, especially that your husband likes this. always good to please the family.
You can reduce the sugar in this recipe if you wish. You can swap out the white sugar for brown sugar, perhaps reduce the amount by 2ozs.
Remember that sugar provides some of the bulk of a recipe, a lot of the flavor, and some texture too. For this type of recipe, however, you could swap it out for an alcohol sugar like erythritol, use a product like Lakanto, etc. Adding a banana can also add sweetness and a little flavor. experiment I say!
Gemma 🙂
Hi Gemma,
I noticed that this cake, microwave and best chocolate cake have different ingredients and measurement. Is it because of the method use in cooking? If ever i cook the best chocolate cake recipe in the stovetop will the result vary?
I really find your videos and blog informative. You were able to answer our questions in mind. Thank you for that.
Thank you.
Hi Megan,
First off, I’m really thrilled you like my recipes. Thanks so much for being with us.
The only reason the recipes are different is because I wanted to bring you new recipes and not just recyle the same recipe over again. You absolutely can use either recipe for either method! no problem at all
Best,
Gemma.
Hey Gemma???? ,
Lots of love from India.
I wanted to ask what amount of time will be required if I bake it ina 6 inch mould.
Love from a junior bold baker
Hi Rakshita, I think I responded to this already. Greetings to you in India, it is good to have our Baby Bold Bakers here, I love to see kids baking, it is a skill for life!
Gemma 🙂
Hey Gemma ,
Love from India
Your best ever brownies is a big hit in the house.
Pls tell me the time required for this if I use a 6 inch tin??
Hi there,
Thank you for your kind words.
I am presuming you mean the Stovetop chocolate cake recipe!
If so then you would need to check it after 15 – 20 minutes. I cannot give you a precise answer to this, actually, baking times are always loosely prescribed as there are so many variables in the process.
Keep an eye on it, that is always important in baking.
Gemma 🙂
Hey Gemma ,
Your best ever brownies is a big hit in the house.
Pls tell me the time required for this if I use a 6 inch tin??
Hi Rakshita! If you will use a 6 inch tin, it will depend on how deep the tin will be. It should cook at a shorter bake time, maybe 20-25 minutes if it is the same depth as my 9-inch tin. If it is a 6-inch, yet deeper tin, you will need more time. Watch the bake for around 25-30 minutes and use a toothpick to check doneness. Hope this helps. Gemma ????
Thank u❤❤❤????????????
Hi Gemma
I added chocolate chips in the batter before baking but they dissolved when the cake came out after baking. How to prevent them from dissolving?
Hi Manal,
the issue is the time it takes to bake this. The chips will yield into the batter in that time. In a short bake, like a cookie, they tend to hold up better. I am not sure there is a solution to this!
Gemma 🙂
Hi Gemma, do you think the cake will work out if I used an oil, like a vegetable oil, instead of butter? I’m thinking it will be softer that way even if eaten when cold. Thanks!!
Hi Jonathan,
I know lots of people use oil in their cakes, and up to a point I cannot see why not! Do reduce the quantity a bit though. Butter is not all fat! this is the recipe: 1 cup (8oz/225g) butter. I think you can use 180ml/6ozs or so of the oil. I hope this will help,
Gemma 🙂
Thanks for the great advice Gemma! I’ve made this recipe a number of times (using butter), but baked in a microwave and it has turned out fabulous and super delicious!
Hi Gemma
Thanks for sharing this method of baking…. I have tried it today n the cake came out moist n tasty. I first placed a roll of aluminum foil in the bigger saucepan to suspend the smaller one before adding water.
Smart thinking! Great idea.
Gemma 🙂
My question for u Gemma u is can u make this cake on the grill as same method that u using on the stove top
Hi Margaret,
When you say ‘grill’ I am presuming a BBQ grill based on your comment about Texas and the heat!
If your grill has a thermostat then you should be able to manage this bake, though I think it will need something between the bars of the grill and the pan.
I think a water bath will do it, but I have not tried it! Moderate the temperature if possible, bring it down to 150 – 160C, 75 – 80F, and it should work well.
You will be experimenting with this though, and you will need to keep a close eye on it,
Gemma 🙂
Thank you very much for adding the temperature and time for a regular oven! Much appreciated! ????
Thank you Yvonne, sometimes I need you guys to keep me on track,
gemma <3
Hi Gemma I love this recipe, since it gets very hot in Tx I don’t like to use a over, thanks for this recipe , I love all your recipes
Just did it Gemma…baked the the cake on the stove omg I can’t cook but so far thanks to you I have done it ???? unfortunately I’m trying to loose weight Ha! But feel so happy that now I’ve found something that brings me joy…. thanks again…
😀 i’m delighted to hear that!
Sorry for so many comments, but what will be better for this cake, chocolate ganache or buttercream frosting?
OHHH, both would be lovely! Maybe ganache!
Hi! I baked this cake and it’s wonderful. That’s so cool, that i can make a cake without an oven. Thank you, Gemma!
I am delighted to hear that! Great job!
Hi, Gemma! Can i use a glass bowl to bake? And also, can i use wheat flour instead of all purpose one?
Hi i would not suggest glass as it might break from the heat. You could use 1/2 whole wheat flour and 1/2 all-purpose if you like. Enjoy!
Hi, Gemma! Can i use silicon mold instead of a baking pan? And also, can i use wheat flour instead of all purpose one?
Hi, i would suggest using using a cast iron pan and yes you could use half whole wheat flour and all-purpose. Enjoy!
Hi Gemma,
First of all Thanks for this amazing recipe. The cake tastes great. Its a hot in my family.
I want to know if any other cake/brownie recipe of yours can be made on stovetop in similar way?
If yes then please post the link in reply.
Thanks in advance!
Sorry I meant its a “Hit” in my family.
😀
AH i am delighted to hear that, we’re working on more stove top recipes, stay tuned!
my 11 year old made this for us 🙂 let me just say, “WOW!!!” this will be made again in our house!!
WOW, that’s incredible, tell them i said great job! I’m delighted to hear that!
Hi Gemma! I’m Ma. Divina from the Philippines , I’m an old housewife but thanks to you because even though i’m not a professional cook, through all your shared information how to do (cook) certain food, I was able to provide my children good food, as if it was prepared by a professional chef. Thanks you for all of that. Your such a great help. May God continue to bless you so you can help a lot of housewife.
Hi there Ma Divina,
Thank you so much for such kind words. I am happy to hear that I can be of help to you, so far away from me here in the US.
We have lots more to come here on BBB, stay tuned!
Gemma 🙂
Hi. Can i use springform removable nonstick cake pan ? To make this cake.
Hi there,
Yes, if it fits in a pot, and if you can make it water tight. Is this what you mean?
Gemma 🙂
Hi Gemma,
I tried this recipe of urs. The cake came out nice but it was a little uncooked from the center. I had used a 9inch ceramic baking pan. I steamed it for 35-40mins as It wasn’t perfectly done from the center. Going outwards it was just perfect in taste, texture and sponge wise it was intact.
Can u tell where I must have gone wrong?
Thanks
Hi Lavinia,
There is no such thing as a precise baking time, for any bake, oven/OTG/Microwave/stovetop. You always need to monitor the bake and learn to judge when it is just right.
There are a couple of ways to do that too. For some cakes you can test with a skewer/cocktail, when it is fully baked it should come out clean from the cake. I find a simple way to first test is to press lightly on the top of the cake, in the center, if it feels firm to the touch it is baked.
It is important to retain the temperature of a bake, at least until the batter is set. That means that you do not open the oven/pot in the first 3/4 of the suggested baking time. That will help to ensure a good rise and a good bake too.
I hope this is of help. You needed to bake a little longer, but it may be that you opened the pot too often through the baking time.
Thank you for being in touch,
Gemma 🙂
Gemma, my cake fell. I baked for 30 minutes. Followed all your instructions but it didn’t bake well. The top was firm but when I took it out of the pan the inside was still mushy. Please please tell me what I did wrong
Hi Mona,
you did not bake it long enough! All baking needs to be monitored. There is no such thing as an exact instruction, there are so many variables, from the temperature of the ingredients, the temperature of the water, the shape of the pan! It is impossible to be precise, you need to learn to monitor a bake, to know when it is done. Actually it is easy, and it is about practice. There are a few ways to do it, using a skewer to check the doneness, pierce the cake, if the batter is wet then continue to bake. Touch the top of the bake lightly with your finger, if it firm it is done! this is really a matter of experience, and you have started now, so do not give up. If this cake has not been disposed of you can return it to the pot, continue to bake it, it will not be perfect, but it will be edible,
Gemma 🙂
Hi Gemma, i follow your page on facebook and try to make some of the recipes when im able to find the ingridients here in Zambia.
Im kindly asking for a chocolate cake that uses the creaming method and comes out dark and moist
Hi there,
this is not too difficult to achieve. I have a sponge recipe here (https://www.biggerbolderbaking.com/crazy-cupcakes/) which is endlessly variable, and which will work well for all of your cakes.
This is a proportional recipe. I suspect you use imperial measurements in Zambia so this is how it works:
4ozs butter
4ozs caster sugar
4ozs flour
2 eggs
a little milk.
This is the basic recipe, easy to increase as it is proportional, a creamed method and very good.
You can add cocoa, for 4oz batter about one tablespoon of unsweetened cocoa. If you get Dutch processed/black cocoa it is alkalized, and will be very dark.
You can increase the cocoa too if you wish, but I say made a little batch, a 2oz batter and experiment with the cocoa. It is a light thing, you will not need to adjust the flour. A tablespoon of ground almonds adds to the richness and moisture of this sponge.
I hope this gets you thinking!
Gemma 🙂
Hi Gemma! I’m an avid fan of your recipes. Your simplistic approach and key-note points makes your channel stand out from the rest! I’d love to see a fool proof recipe for a perfect light and airy cake. Your help is much appreciated.
With lots of love and peace.
Hi there,
Take a look at this recipe (https://www.biggerbolderbaking.com/painted-cake/) the cake here will give you a light airy sponge.
Easy to remember this proportional recipe too, you can keep it in your head!
I hope this helps,
Gemma 🙂
Hi Gemma, hope u r fine, this technique is awesome, since I just have an OTG, so it works really well, my question is can we make genoise cake using this method?
Also give recipes for stove top like for pizzas, and profiteroles, if it is possible
Hi Mishab,
I am not so sure about the Genoise, but a fat free sponge may be too delicate for this method. You can of course try it!
Do let us know if you do it, and the result to get,
Gemma 🙂
hi gemma
what other flavours can I try on this cake? can I try a red velvet or something? if so, how will the recipes look like?
and what kind of frosting can I use for this cake?
Hi there,
The recipes here (https://www.biggerbolderbaking.com/?s=Crock+pot) will also work really well on the stove, the gingerbread one is a particular favorite of ours here.
You can try other recipes too, a general sponge, which you can flavor as you wish, such as the one I use here (https://www.biggerbolderbaking.com/crazy-cupcakes/) will work well for you. You will have to experiment a bit though, that will be your best teacher!
Gemma 🙂
Hi Gemma,
What options can we use instead of eggs .Cake looks delicious n nice.Thanks for recipe.
Hi there,
Here is my chart (https://www.biggerbolderbaking.com/egg-substitutes-for-baking/).
for this recipe I think you can use a fruit puree/apple/banana. Alternatively use flax egg. You can also combine these things, yogurt can be a great addition!
I hope this is of help to you,
Gemma 🙂
Can we use any cake recipe using this stovetop method?
Hi there,
With a few exceptions! Read through this recipe, take a mental note of the ingredients, and check that against other recipes.
Many sponge cakes are baked successfully on the stove top. When I was growing up we had them as ‘puddings’ steamed in a pudding shaped bowl, with lots of different additions, simple and delicious!
The exception to this rule will be very delicate things, flourless cakes/no fat sponges etc.
Let us know how you get on with this. Look out too for a pudding basin, really useful for this type of baking. (https://amzn.to/2pWjnO3) this is the bowl type you are looking for.
I hope this is of help, I will put this idea on my list,
Gemma 🙂
Thanks for the recipe. Can’t wait to try this – we’ve been travelling in our camper van for 4 month and really miss fresh cakes as we don’t have an oven!
One question, I’ll need to use a 7″ cake tin as my Dutch oven is 9″ diameter – do you know what the cooking time should be reduced to?
Then this recipe is perfect for you :).
So if you are using a 7 inch tin just cooks for maybe 5 plus minutes longer. It will be deeper than mine was so it will need a little extra time.
Share a pic when it’s done,
Gemma.
Hi Gemma,
I just want to test first so just in case, instead of the caking pan you use, can I just use a bowl – a normal rice bowl?
For sure, Natalie. You can totally do that. Just keep an eye on it because it will probably cook faster because it’s smaller.
Best,
Gemma.
Hi Gemma!
Thanks for this recipe. I have been wanting to bake a cake but I don’t have an oven. I tried once before in the microwave but it was too dry! Now I am planning to make this and follow your recipe. My idea is to make 2 layers with your cream cheese frosting. What do you think about? Do you think the taste don’t fit? I don’t really have many ideas about baking since I am just learning and don’t have any real experience. Please do tell me your recommendations. I love your recipes and I’m hoping to make them soon! Keep up sharing your wisdom. Thank you!
Hi there,
Good, I am happy to have you baking with us. Do try the various ideas I have here on the website, buttercream/Swiss Meringue buttercream/chocolate fudge frosting, and for this cake that would be a great choice. Keep it simple is my advice until you have a little experience.
I hope this helps (https://www.biggerbolderbaking.com/best-ever-chocolate-cake/),
Gemma 🙂
can you use gluten free flour instead?
Hi Amanda,
I think you could for this recipe as it has no particular reliance on gluten.
Choose a good all purpose GF flour, not a single source one for best results.
I hope you like this recipe, let us know how it worked for you,
Gemma 🙂
Hi Gemma,
Does steamed cake doesn’t dry out when it cools? Like evaporating the moisture out of the cake? What is the difference between stovetop and baked cakes?
Thank you too for sharing this recipe. More power to your show.
Jenny
Hi Jennifer,
Really a stove top cake is designed for people who do not have access to an oven. It cooks like a pudding more or less, so it gives a different texture to a cake. You will need to try it to compare, but it should not be dry when it is cooked.
Thank you for your good wishes, I appreciate your kind support,
Gemma 🙂
Hi Gemma,
Thank you for all you do in sharing your easy to follow recipes. I so dislike having to cook on our electric stove this cake took 1.5 hours! I don’t really like chocolate cake but my husband does, so its a win!
Hi there,
This is a long time! May be that you had the setting a little low for this one, but well done in any case. The way to a man’s heart is through his tummy, so you are definitely winning all the way!
You can also bake this recipe, 340F/170C should do this nicely, for about 40 minutes.
I hope this is of help to you,
Gemma 🙂
Hi Gemma,
I tried this wonderful recipe of yours but it came out a little dry, regardless, the taste was great! Also, I used a steamer that is a little bit bigger than the pot you used here. Do i really need to use a pot to make it moist? Haha not sure if it has something to do with it. Or do you have any additional tips that I can apply? I really want to try it again. I’m not passionate about baking but when I watch your videos it makes me want to try it. You’re great at teaching these things Gemma, keep it up! More power and God bless ????
I’m delighted to hear you like my videos! Perhaps cut the cook time down by 5 minutes for a more moist cake. Enjoy and keep on baking 🙂
Hi Gemma,
I am really in love with your easy explained recipes. I tried this one for three times. Second time I kept it for 10 min. I turned out fabulous. Today kept for 15 min. It was dry little bit. I know may be I am doing some kind of mistake with temperature and timing. What to do?? Should I lower my temperature and continue for 30 min?
Thanks again. Please introduce some more stovetop recipes.
Hi there,
this is a matter of trial for you. Really the water should be ‘simmering’ that is really gently bubbling, but if you worked it quicker, and it was good for you, then that is ok too. It sounds like your water was boiling a little faster than mine. Keep at it, we will add more recipes like these as time goes on,
Gemma 🙂
Hi Gemma ..I was wondering please….could I use a regular pot lid if I dont have a glass one ??
Hi Sophia,
Sure! the idea of the glass lid is that you can keep an eye on the bake without losing the heat. Now you need to get the water simmering, then cover the pot and do not disturb it for about 15 minutes. Then check the water level, and the bake quickly, cover and continue. All will be well,
Gemma 🙂
Hi Gemma
How many calories does this have?
Thanks ????
Hi tara,
Any chocolate cake with frosting will be about 350 calories per 100g serving.
I have not worked it out for this recipe, but without the frosting it will be less.
A cupcake, with buttercream frosting will be about 300 calories.
This is a guide, I have not worked it out for this recipe,
Gemma 🙂