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No-Bake Stovetop Chocolate Cake
Oct. 8th, 2018 08:23 amI should've posted this a week or so ago when I first made this! It's pretty good, my wife decided last night that I should try a mint sugar frosting for it. I think that's a definite possibility.
You can probably easily do without the espresso powder, but I wouldn't eliminate the water. Removing the sour cream? I'm not sure about that. Maybe substitute add'l butter in its place to keep ratios the same? I did have some problems with making it at 9,000' in that I ran out of water and had to add more and double the baking time, but it worked fine up here overall. It's an excellent way to make a cake in the summer without using your oven, of course, here in the northern hemisphere we're not exactly in the summer right now.
Stovetop Chocolate Cake
142 grams (1 cup) all-purpose flour
29 grams (⅓ cup) cocoa powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
198 grams (1 cup packed) light brown sugar
2 large eggs
1/2 cup water
1 teaspoon instant espresso powder
1/2 cup sour cream
6 tablespoons (¾ stick) salted butter, melted
1 1/2 teaspoons vanilla extract
Directions
1. Cut an 18-inch length of foil and gently scrunch together to form a snake about 1 inch thick. Shape into a circle and set on the bottom of a large Dutch oven. Add enough water to reach three-quarters up the coil. Coat the bottom and sides of a 9-inch round cake pan with cooking spray, line with kitchen parchment, then coat the parchment. Place the prepared pan on top of the coil.
2. Sift the flour, cocoa powder and baking soda into a medium bowl, then whisk in the salt. In a large bowl, whisk the sugar and eggs until slightly lightened, about 30 seconds. Whisk in the water, espresso powder, sour cream, butter and vanilla. Add the flour mixture and whisk gently until just combined.
3. Pour the batter into the prepared pan. Cover and heat on high until the water boils. Reduce heat to low and steam, covered, until the cake is just firm to the touch at the center, about 23 minutes.
4. Turn off the heat and remove the lid. Let the cake sit in the Dutch oven until the pan is cool enough to handle. Transfer the pan to a wire rack, then run a paring knife around the edges. Let the cake cool completely, then invert onto a plate and remove the parchment. Invert again onto another plate.
Tip: Don’t open the Dutch oven too often while steaming, but do ensure that the water is at a very gentle simmer. You should see steam emerging from the pot. If the heat is too high, the water will boil away before the cake is cooked.
From Milk Street: https://www.177milkstreet.com/recipes/stovetop-chocolate-cake
You can probably easily do without the espresso powder, but I wouldn't eliminate the water. Removing the sour cream? I'm not sure about that. Maybe substitute add'l butter in its place to keep ratios the same? I did have some problems with making it at 9,000' in that I ran out of water and had to add more and double the baking time, but it worked fine up here overall. It's an excellent way to make a cake in the summer without using your oven, of course, here in the northern hemisphere we're not exactly in the summer right now.
Stovetop Chocolate Cake
142 grams (1 cup) all-purpose flour
29 grams (⅓ cup) cocoa powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
198 grams (1 cup packed) light brown sugar
2 large eggs
1/2 cup water
1 teaspoon instant espresso powder
1/2 cup sour cream
6 tablespoons (¾ stick) salted butter, melted
1 1/2 teaspoons vanilla extract
Directions
1. Cut an 18-inch length of foil and gently scrunch together to form a snake about 1 inch thick. Shape into a circle and set on the bottom of a large Dutch oven. Add enough water to reach three-quarters up the coil. Coat the bottom and sides of a 9-inch round cake pan with cooking spray, line with kitchen parchment, then coat the parchment. Place the prepared pan on top of the coil.
2. Sift the flour, cocoa powder and baking soda into a medium bowl, then whisk in the salt. In a large bowl, whisk the sugar and eggs until slightly lightened, about 30 seconds. Whisk in the water, espresso powder, sour cream, butter and vanilla. Add the flour mixture and whisk gently until just combined.
3. Pour the batter into the prepared pan. Cover and heat on high until the water boils. Reduce heat to low and steam, covered, until the cake is just firm to the touch at the center, about 23 minutes.
4. Turn off the heat and remove the lid. Let the cake sit in the Dutch oven until the pan is cool enough to handle. Transfer the pan to a wire rack, then run a paring knife around the edges. Let the cake cool completely, then invert onto a plate and remove the parchment. Invert again onto another plate.
Tip: Don’t open the Dutch oven too often while steaming, but do ensure that the water is at a very gentle simmer. You should see steam emerging from the pot. If the heat is too high, the water will boil away before the cake is cooked.
From Milk Street: https://www.177milkstreet.com/recipes/stovetop-chocolate-cake
