No-Oven Chocolate Cake

Name: No-Oven Chocolate Cake
Total time: 60 min
Cuisine: Turkse recepten
Ingredients: 3 eggs; 225 g brown sugar; 16 g vanilla sugar; 0.2 g salt; 140 ml sunflower oil; 150 ml milk; 150 g flour; 10 g baking powder; 45 g cocoa powder; 250 g mascarpone; 300 g dark chocolate

Najat

Photo by Najat

If you’re a chocolate lover, this easy no-oven chocolate cake is about to become your new obsession! Made with rich dark chocolate, creamy mascarpone, and baked right in a frying pan — yes, seriously — this cake is perfect for when you want something impressive but don’t want to turn on the oven. The deep cocoa flavor combined with the velvety chocolate cream makes every bite indulgent, soft, and satisfying.

This stovetop chocolate cake recipe is ideal for birthdays, special occasions, or when you’re just craving something homemade and chocolatey. You only need a few pantry ingredients like eggs, cocoa powder, brown sugar, and sunflower oil — no fancy tools required. Plus, the mascarpone-chocolate filling adds that extra creamy touch that takes this cake to the next level.

So whether your oven is out of service or you’re just looking for a fun new dessert idea, this chocolate cake without oven is totally worth a try. Don’t forget to finish it off with some fresh strawberries for that perfect balance of rich and refreshing!

60 minutes

12 Portions

Easy

Ingredients

Portions

CAKE BATTER

3 eggs, (m)

225 g brown sugar

16 g vanilla sugar, 2 tbsp

0.2 g salt, a pinch

140 ml sunflower oil

150 ml milk

150 g flour, all-purpose flour

10 g baking powder

45 g cocoa powder

CREAM

250 g mascarpone

300 g dark chocolate

Instructions

Crack the eggs into a large mixing bowl. Add the brown sugar, vanilla sugar, and salt. Mix well. Add the sunflower oil and mix until combined. Add the milk and mix again. Sift in the flour, baking powder, and cocoa powder. Mix until smooth.

Divide the chocolate batter into two portions.

Heat a non-stick frying pan over medium heat. Grease it well and place a sheet of baking paper on the bottom. Pour in one portion of the batter and spread it out evenly. Cover and bake for 7–10 minutes. Repeat this process with the second portion of batter.

Let both cake layers cool completely.

Melt the dark chocolate using a bain-marie (double boiler). Allow to cool.

Place the mascarpone and the melted dark chocolate into a large bowl. Mix well until smooth. Transfer the chocolate cream into a piping bag and place it in the fridge to chill slightly.

Place one cake layer on a cake board or serving plate. Spread an even layer of chocolate cream on top. Place the second cake layer on top and cover the whole cake with the rest of the chocolate cream, including the sides.