Imagine indulging in a luscious chocolate cake that you can whip up in just one saucepan, without the need for eggs. This recipe isn’t just easy—it’s a tribute to rich cocoa and moist, decadent texture. Ideal for surprising loved ones or satisfying sweet cravings, this eggless chocolate cake in a saucepan is your ticket to effortless baking brilliance.
Whether you’re treating yourself or surprising loved ones, this eggless chocolate cake in a saucepan promises a delightful, fuss-free baking experience that tastes as wonderful as it smells.
WHAT YOU’LL LOVE ABOUT THIS
- Eggless
- Made in a saucepan
- Easy
- No fancy ingredient required
INGREDIENTS USED IN CHOCOLATE CAKE IN A SAUCEPAN
COCOA POWDER
Cocoa powder plays a crucial role in chocolate cake, providing not only its deep, rich chocolate flavor but also contributing to its color and texture. When combined with other ingredients, cocoa powder adds a complex bitterness that balances the sweetness of the cake, creating a satisfying taste experience. Whether used in traditional or eggless recipes, cocoa powder ensures that every bite of chocolate cake is indulgently flavorful and distinctly chocolaty.
YOGURT
When incorporated into the batter, yogurt contributes moisture, making the cake soft and tender. It also helps create a finer crumb structure, ensuring a more uniform and pleasing texture. Moreover, yogurt adds a subtle tanginess that complements the richness of chocolate, enhancing the overall depth of flavor.
SUGAR
Sugar plays several crucial roles in chocolate cake beyond just sweetness. It not only enhances the flavor by balancing the bitterness of cocoa but also contributes to the texture and structure of the cake. When creamed together with butter or oil, sugar incorporates air into the batter, resulting in a lighter and more airy cake. This aeration process helps create a tender crumb and ensures the cake rises properly during baking.
All- purpose FLOUR
Flour is a fundamental ingredient in chocolate cake, serving multiple essential purposes in both its structure and texture. Firstly, flour provides the necessary framework for the cake, giving it stability and shape during baking. Additionally, flour acts as a thickening agent in the cake batter, helping to absorb moisture and create a cohesive mixture that bakes evenly. It also contributes to the overall mouthfeel of the cake, ensuring it is not overly dense or gummy.
OIL
Oil is a versatile and beneficial ingredient in chocolate cake, serving several important purposes that contribute to its texture, moisture content, and overall flavor profile. Unlike butter, which is solid at room temperature, oil remains liquid and helps create a moist and tender crumb in cakes.
EQUIPMENTS USED IN MAKING CHOCOLATE CAKE IN SAUCEPAN
Measuring Cups and Measuring Spoons are the first thing that anybody needs. The right quantities will help in the desired outcome so these two things are a must. You will need mixing bowls as well to melt the chocolate as well.
Other basics that are required are mixing spoons, whisks and spatulas for an easy process.
A 6inch saucepan to bake the cake.
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TIPS TO MAKE CHOCOLATE CAKE IN SAUCEPAN
- Choose a heavy-bottomed saucepan to prevent burning or uneven cooking. A non-stick saucepan works well for this purpose.
- Cover the saucepan with a lid and cook on low heat. Check occasionally to ensure the cake is cooking evenly. It will take longer than baking in an oven, so be patient.
- Insert a toothpick or skewer into the center of the cake to check if it comes out clean, indicating the cake is cooked through.
- Make sure to grease your cake pans thoroughly to prevent sticking. Use parchment paper rounds at the bottom for easier removal.
- Mix the batter until just combined. Overmixing can result in a dense cake.
HOW TO BAKE IT IN THE OVEN
- Preheat oven at 180 degrees for 5-7 minutes
- Grease a 6-inch pan with oil and line it with parchment paper.
- Pour the batter into the prepared pan .
- Bake at 180 degrees for 25-30 mins or till a skewer Inserted in the centre comes out clean.
- ¼ cup water, warm
- 1 tsp coffee powder
- ¼ cup cocoa powder
- 6 tbsp yogurt/curd
- ½ cup + 1tbsp sugar
- ¼ cup oil
- ¾ cup all purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- For dark chocolate ganache
- 1 cup dark chocolate, chopped
- 1 cup fresh cream
- For white chocolate ganache
- 2 tbsp white chocolate
- 2 tbsp fresh cream
- In a bowl, add warm water, coffee powder and cocoa powder and whisk well to combine.
- To the same mixture, add yogurt, sugar and oil and whisk again for 2-3 mins till the sugar dissolves completely .
- Add in the flour, baking powder and baking soda and give a final whisk till a smooth, lump-free chocolate batter is achieved.
- Now, take a greased 6-inch saucepan and line the bottom with parchment paper. Pour the chocolate batter into the saucepan.
- Now, take a tawa or frying pan and heat it on medium low heat. Place the saucepan carefully over it and cover it with a lid. Cook for 25-30 mins on low heat or till a skewer inserted in the centre comes out clean.
- Make the dark chocolate ganache by heating the cream and chopped chocolate in a microwave at 30 seconds intervals till no lumps remain. Repeat the same process for white chocolate ganache as well and transfer it into a piping bag.
- Once the cake has cooled and been demoulded, cover it with dark chocolate ganache and create a web pattern with white chocolate ganache over it.
If you like my No-Oven Chocolate cake 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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