This Stovetop Chocolate Cake is a dreamy, decadent treat that comes together in just 50 minutes. With its rich, velvety texture and deep cocoa flavor, it’s perfect for satisfying your sweet tooth without turning on the oven. The moist crumb and glossy chocolate glaze make every bite feel indulgent, while the stovetop method ensures it’s quick and fuss-free. Whether you’re whipping it up for a last-minute dessert or a cozy afternoon treat, this cake delivers big on flavor with minimal effort.
In just 20 minutes of prep, you’ll create a batter that bakes into a tender, melt-in-your-mouth masterpiece. The aroma of warm chocolate filling your kitchen is irresistible, and the 30-minute cook time means you’re never far from a slice of heaven. Perfectly balanced between sweet and rich, this cake is a crowd-pleaser that feels both comforting and luxurious. It’s proof that incredible desserts don’t need to be complicated—just delicious.
Ingredients for Stovetop Chocolate Cake
- 1 cup (8oz/225g) butter, softened (unsalted recommended)
- 1 cup (8oz/225g) sugar (granulated)
- 4 eggs, room temperature (for better mixing)
- 1 cup (5oz/142g) all-purpose flour (sifted for a lighter texture)
- 1/2 cup (2oz/57g) cocoa powder (unsweetened)
- 2 teaspoons baking powder (ensure it’s fresh for best rise)
Step-by-Step Instructions
- In a large bowl, cream together the softened butter and sugar until light and fluffy. This should take about 3-4 minutes.
- Whisk in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Sift the flour, cocoa powder, and baking powder into the batter. Mix until just combined, being careful not to overmix.
- Pour the batter into a greased and lined 9-inch round cake pan (a Goodcook pan works well).
- Place an upside-down plate in the bottom of a wide and deep saucepan. Fill the saucepan with water until it almost reaches the top of the plate. (Use a Goodcook Classic 11-Inch Deep sauté pan with a lid for best results.)
- Bring the water to a simmer over medium-low heat. Once simmering, carefully place the cake pan on top of the plate. Ensure the cake pan is not sitting in water but just above it.
- Steam the cake for 25–30 minutes. Check the water level occasionally and top up with hot water if needed.
- Once the cake is risen and firm in the middle, carefully remove it from the saucepan using oven mitts. Let it cool in the cake pan for 20 minutes, then turn it out onto a wire rack to cool completely.
- Place the cake on a serving platter, lay a piece of lace or doily over the top, and generously dust with powdered sugar.
- Store at room temperature for up to 3 days. Serve with whipped cream for an extra treat!
Perfect Pairings: Sauce and Topping Ideas
Elevate your Stovetop Chocolate Cake with a drizzle of warm chocolate ganache or a dollop of freshly whipped cream. For a fruity twist, try a raspberry coulis or a sprinkle of fresh berries. If you’re feeling indulgent, a scoop of vanilla ice cream pairs beautifully with the rich chocolate flavor.
Smart Storage: Keeping Your Cake Fresh
Store your cake at room temperature in an airtight container for up to 3 days. If you need to keep it longer, wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving for the best texture.
Quick Tips for Success
Ensure your butter and eggs are at room temperature for a smoother batter. Use a toothpick to check for doneness—if it comes out clean, your cake is ready. Keep an eye on the water level during steaming and top up with hot water as needed to prevent burning.
Equipment Essentials
Make sure your saucepan is wide and deep enough to accommodate the cake pan with room for the cake to rise. A Goodcook Classic 11-Inch Deep Saute Pan with a lid is ideal. Use a sturdy plate to elevate the cake pan above the water, ensuring it doesn’t sit directly in the water.
Common Questions Answered
Can I use a different pan? Yes, but ensure it fits within your saucepan and is heatproof. Can I bake this cake instead? Absolutely! Bake at 350°F (175°C) for 25-30 minutes. Why steam? Steaming creates a moist, tender crumb that’s perfect for this cake.
Stovetop Chocolate Cake
Ingredients
- 1 cup butter, softened (8oz/225g)
- 1 cup sugar (8oz/225g)
- 4 eggs, room temperature
- 1 cup all-purpose flour (5oz/142g)
- 1/2 cup cocoa powder (2oz/57g)
- 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 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.
