Cakes

Stovetop Chocolate Cake

4.52 from 163 votes
Easily bake a deliciously rich, moist chocolate cake without an oven using my Stovetop Chocolate Cake Recipe.
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!

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!

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Watch The Recipe Video!

Stovetop Chocolate Cake

4.52 from 163 votes
Easily bake a deliciously rich, moist chocolate cake without an oven using my Stovetop Chocolate Cake Recipe.
Author: Gemma Stafford
Servings: 10 Slices
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.
Author: Gemma Stafford
Servings: 10 Slices

Ingredients

  • 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

Instructions

  • In a large bowl cream together softened butter and sugar until light and fluffy. 
  • Whisk in the eggs one at a time and mix until fully incorporated 
  • Lastly, sift the flour, cocoa powder and baking powder into the batter and mix until combined. 
  • Pour the cake batter into a greased and lined Goodcook 9-inch round cake pan.
  • 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. 
  • 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. 
  • 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.
  • 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.
  • Place on a serving platter, lay a piece of lace or a doily over the top generously dust with powdered sugar. 
  • Store at room temperate for up to 3 days. Enjoy with whipped cream.   

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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Comments & Reviews

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Member
ManalShahid
6 months ago

Hi Gemma! I have an electric oven for baking. How much time do I need to preheat it before baking this cake? The oven’s capacity is 220-240V/ 2000W.

Ifrah Fatima
Guest
Ifrah Fatima
11 days ago

Can i use oil instead of butter? If yes what quantity should be added and should it be included it wet ingredients?

Alex Ch
Guest
Alex Ch
16 days ago

Hi there,
The recipe sounds more than appealing! I’m trying to cut out sugar from my diet so I was wondering if it is all right to substitute sugar with erythritol. It resembles sugar in consistency but has a slightly different taste plus a lower sweetening power.

Moitreyee
Guest
Moitreyee
17 days ago

Hey… Thank you for this beautiful recipe… 😍 Just wanted to ask, have you ever tried dry stove top baking? Like by using salt at the base of the utensil and with a stand to place the cake tin and all? Would really love to know if you have any recipe like that…

Aanchal
Guest
Aanchal
29 days ago

I have made this cake almost 5 times by now and always comes out amazing. Its soft and moist and the best chocolate cake esp made in a stovetop. I LOVE this recipe. Thank you Gemma for this AMAZING cake.

Heenameghani
Member
Heenameghani
1 month ago

Hi Gemma, I have made this cake twice using the same exact way mentioned above but yesterday i made for the 3rd time but without cocoa powder and added another 50g of all purpose flour. I also used butter which had lesser salt then regular salted butter. Now my query is that my batter was a little runny and the cake didn’t rise well as it had done for the chocolate cake. Can you help me out where i might have gone wrong? I had also used the electric beater this time whereas for the chocolate cakes i had used… Read more »

JAIME
Guest
JAIME
1 month ago

Hi, Gemma!
This cake sounds great. Can you please tell me how many inches deep the 9″ round is and how many inches deep your 11″ saute pan is? I checked the website but it gives the diameter and no depths. Also, do you use Dutch or natural cocoa? Thanks! I look forward to trying this out.
Jaime

Gia
Guest
Gia
1 month ago

Hello, can I use the steaming method for your banana bread recipe?

Josephine C
Guest
Josephine C
1 month ago

I don’t have cocoa powder, is there anything else I can use to substitute for this ingredient?

urvashi
Guest
urvashi
2 months ago

can we use whole wheat flour?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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