Welcome to my “No Oven, No Problem” concept that I’m doing on Instagram, where we explore the delicious possibilities of stovetop baking! Today, I’m thrilled to share a recipe that redefines the way we think about cake: a decadent atta chocolate cake made right on the stovetop, proving that you don’t need an oven to create a delightful dessert.
I still remember the day I stumbled upon this method. It was a chilly evening, and the thought of heating up my kitchen felt like too much. Craving something sweet, I turned to my trusty heavy-bottomed pan and a steaming technique I had seen in an old family recipe. To my surprise, the cake turned out incredibly moist, rich, and bursting with chocolatey goodness.
This recipe combines wholesome ingredients like whole wheat flour, yogurt, and cocoa powder to create a cake that’s both indulgent and nutritious. The yogurt adds a delightful tang, ensuring that every bite is soft and tender, while sunflower oil keeps it light and moist.
So, if you’re ready to break free from traditional baking methods and whip up a delightful treat without an oven, join me on this delicious journey! Let’s dive into making this scrumptious whole wheat chocolate cake that will have your friends and family amazed—and keep you coming back for more!
WHAT YOU’LL LOVE ABOUT THIS RECIPE
- No oven
- Eggless
- 10 mins prep time
INGREDIENTS USED IN ATTA CHOCOLATE CAKE IN A PAN
Yogurt/Dahi
When mixed together, the acidic nature of the yogurt reacts with the alkaline baking soda, releasing carbon dioxide gas. This reaction creates air pockets in the batter, making the cake rise and giving it a light and fluffy texture. The acidity in yogurt helps tenderize the gluten in the whole wheat flour, making the cake softer and more delicate. This is especially important when using whole wheat flour.
Baking soda
In this recipe, the yogurt is acidic, and the baking soda helps neutralize some of that acidity. This balancing act helps enhance the flavor and overall texture of the cake. The CO₂ released by baking soda also helps tenderize the batter by breaking down gluten strands. This leads to a softer crumb and less dense structure, which is particularly beneficial when using whole wheat flour.
Baking soda increases the pH of the batter, which promotes browning during cooking. This can result in a deeper color and slightly enhanced flavor profile for the cake.
Sugar
The most obvious role of sugar is to add sweetness and balance the bitterness from the cocoa powder. It also tempers the tanginess from the yogurt, creating a well-rounded flavor profile. As sugar dissolves in the batter, it helps create a finer crumb structure. It interferes with the gluten formation in the flour, resulting in a softer and more delicate texture, which is particularly important in whole wheat cakes that can become dense otherwise.
During cooking, sugar undergoes caramelization and the Maillard reaction, both of which contribute to the browning and deep color of the cake. This also enhances the flavor, giving the cake a richer taste.
Sugar not only provides sweetness but also acts as a flavor enhancer. It balances and intensifies the taste of other ingredients, such as the cocoa powder and yogurt, making the chocolate flavor more pronounced.
Milk
Milk, in this recipe is the main wet ingredient. It acts as a great egg replacer and still adds protein to the dish. You can replace it with any nut milk and make it vegan too. The milk is what gets absorbed by the atta and adds keeps the whole thing moist. I have used Nestle toned milk for this recipe.
The proteins in milk contribute to the structure and stability of the cake. They help bind the ingredients, creating a tender crumb while preventing the cake from being too crumbly or dry. In this recipe, milk helps activate the baking powder (which needs moisture to start the reaction) and supports the leavening action of baking soda, resulting in a better rise and lighter texture.
Adding milk helps in achieving a pourable, smooth batter consistency, which makes it easier to transfer the batter into the pan and ensures even baking.
Oil
Cakes made with oil tend to be more tender and less crumbly compared to those made solely with butter. Oil does not solidify at room temperature like butter does, which means the flavors in the cake remain more evenly distributed and noticeable even after the cake cools down. Sunflower oil, as used in this recipe, has a neutral flavor that doesn’t interfere with the taste of other ingredients like chocolate or yogurt. This allows the cocoa flavor to shine without the heaviness of butter.
Cakes made with oil tend to stay fresher for longer compared to those made with butter, as the fat prevents moisture loss. This keeps the cake soft and delicious for a few days.
Wholewheat flour
Whole wheat flour provides the framework for the cake’s structure. Its proteins (glutenin and gliadin) form gluten when combined with wet ingredients, giving the cake its shape and stability. Whole wheat flour retains the bran and germ components of the wheat kernel, which are rich in dietary fiber, vitamins and minerals. This enhances the nutritional content of cakes. The bran in whole wheat flour absorbs more liquid than refined flour, resulting in a dough or batter that may require additional moisture. The presence of the bran and germ in whole wheat flour imparts a nutty, earthy flavor that adds complexity to the cake.
Baking powder
Baking powder is a double-acting leavening agent that contains both an acid (typically cream of tartar) and an alkaline component (usually baking soda), along with a drying agent like cornstarch. It releases carbon dioxide (CO₂) gas in two stages: once when it is mixed into the batter and again when exposed to heat during steaming. This consistent release of CO₂ creates air pockets in the batter, helping the cake to rise and giving it a light and airy texture.
Using baking powder alongside baking soda ensures that the cake is not only well-leavened but also prevents the batter from becoming overly alkaline, which could impact the taste and color.
Cocoa powder
Cocoa powder is the main ingredient that gives the cake its rich chocolate flavor. Its slightly bitter taste balances the sweetness from the sugar, creating a deeper and more intense chocolate profile. Besides flavor, cocoa powder adds a delightful chocolate aroma that enhances the overall sensory experience of the cake. The smell of cocoa is an integral part of the cake’s appeal. Cocoa powder imparts a deep, dark color to the cake, making it visually appealing and giving it a classic chocolate appearance. The darker hue also enhances the perception of a richer flavor. Cocoa powder contributes to the cake’s texture by adding a slight density and a fine crumb.
EQUIPMENT USED FOR MAKING ATTA CHOCOLATE CAKE IN A PAN
Measuring Cups and Measuring Spoons. are an integral part of any baker’s kitchen and it’s very important to measure ingredients with precision. Mixing bowls are required to make the batter.
A spatula and a whisk help to bring in the batter together.
I have used these pans to make the cake.
You will also need an induction or gas stove to cook the cake.
OTHER RELATED RECIPES FROM THE BLOG
TIPS TO MAKE ATTA CHOCOLATE CAKE IN A PAN
- You can use low-fat dairy or dairy alternatives like almond milk or oat milk for a healthier cake.
- Include healthier fats like olive oil, coconut oil, or even applesauce to keep the cake moist and as a vegan alternative
- Ensure that the yogurt is fresh and at room temperature for the best reaction with baking soda.
- Don’t open the lid too often while steaming, as it will cause heat to escape and may interrupt the cooking process.
- Once cooked, check with a skewer if it comes out dry. Don’t overbake it or the texture will not turn out good.
- Store the cake at room temperature in an airtight container for up to 2 days, or refrigerate for up to 5 days. Allow the cake to come to room temperature before serving to enjoy the full flavor and softness.
- 1 cup yogurt/dahi
- ½ tsp baking soda
- ¾ cup castor sugar
- ½ cup sunflower oil
- ⅓ cup milk
- 1+1/4 cup whole wheat flour
- ¼ cup cocoa powder
- 1 tsp baking powder
- For the ganache-
- ½ cup (87g) dark chocolate, chopped
- ¾ cup fresh cream
- In a bowl, combine yogurt/dahi and baking soda. Let it rest for a minute and you’ll see that the mixture will become voluminous.
- Now add in the sugar, sunflower oil and milk in the same bowl and whisk until combined.
- Sift in the dry ingredients- whole wheat flour, cocoa powder and baking powder. Mix everything together to form a lump free batter. Do not overmix at this stage.
- Transfer the batter into a 7 inch heavy bottom nonstick pan greased with oil on all sides and lined with parchment paper at the bottom.
- Place a bigger heavy bottom saucepan on medium heat and fill it halfway with water.
- Now place the smaller pan with the cake batter onto it, cover it with lid and cook the cake on medium heat for 50 mins or until the skewer inserted in the centre comes out clean. If during the cooking process entire water evaporates keep adding more as and when required.
- For the chocolate ganache, heat the fresh cream and pour it over chopped dark chocolate. Let it sit for a minute and then mix it to form a smooth ganache.
- Once the cake has cooled down, demould it and pour the ganache over it.
If you like my Atta Chocolate Cake In A Pan recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!
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