Eggless Chocolate Cake in a Frying Pan (No Oven Needed)
Make a soft, moist, and delicious chocolate cake in just 15 minutes using a frying pan! This eggless recipe is perfect for anyone without an oven or looking for a quick, easy dessert fix. With basic pantry ingredients like maida (all-purpose flour), cocoa powder, and a few simple steps, you can prepare a decadent chocolate cake that’s perfect for satisfying your sweet tooth. Whether you’re a beginner or an experienced cook, this one-pan chocolate cake is sure to impress. Plus, the sweetened choco chips and hot cream make for an irresistible ganache topping!
Equipment
- Frying pan with lid
- Mixing bowl
- Spatula
- Measuring cups and spoons
- Small saucepan for ganache
- Whisk
Ingredients
For the Cake Batter:
- ½ cup All-Purpose Flour (Maida)
- ⅓ cup Powdered Sugar
- 2 tbsp Cocoa Powder
- ½ tsp Baking soda
- ¼ tsp salt
- ½ cup Warm Water
- 3 tbsp Oil or melted butter
- ½ tsp Lemon Juice or vinegar
For the Ganache Topping:
- ¼ cup Sweetened Chocolate Chips
- 3 tbsp Heavy Cream Hot
Instructions
Prepare the Cake Batter
- In a mixing bowl, sift together 1/2 cup maida, 1/3 cup powdered sugar, 2 tablespoons cocoa powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.⅓ cup Powdered Sugar, 2 tbsp Cocoa Powder, ½ tsp Baking soda, ¼ tsp salt, ½ cup Warm Water
- Add 1/2 cup warm water, 3 tablespoons of oil or melted butter, and 1/2 teaspoon lemon juice or vinegar.3 tbsp Oil, ½ tsp Lemon Juice
- Whisk the ingredients until smooth and lump-free to form a smooth batter.
Cook the Cake in a Frying Pan
- Grease a non-stick frying pan with oil or butter.
- Coat the greased pan with a little flour and tap out any excess flour.
- Pour the batter into the pan, spreading it evenly with a spatula.
- Cover the pan with a lid and cook for 5 minutes on medium heat, then lower the heat and cook for an additional 10 minutes on low heat.
- Check for doneness by inserting a toothpick in the center – it should come out clean.
- Once the cake is done, remove it from the heat and let it rest for 5 minutes before transferring to a plate.
Make the Ganache
- Heat 2-3 tablespoons of heavy cream in a small saucepan until it’s hot (but not boiling).
- Pour the hot cream over 1/4 cup sweetened choco chips, let it sit for 5 minutes, and then stir until smooth and glossy.3 tbsp Heavy Cream
Finish and Serve
- Pour the ganache over the cooled cake, spreading it evenly with a spatula.
- Optionally, garnish with additional chocolate chips or sprinkles.
- Slice and serve your delicious eggless chocolate cake!
Video
Notes
- Ensure the pan is on medium heat initially to help the cake rise, then switch to low heat for even cooking.
- You can use either oil or butter, but butter adds a richer flavor.
- Feel free to double the ganache topping if you prefer a more decadent chocolate experience.
- If you want a more intense chocolate flavor, add a bit more cocoa powder to the batter.
- This cake tastes best when served warm, but you can store leftovers in an airtight container for up to 2 days.
Nutrition
Calories: 250kcal
Tried this recipe?Let us know how it was!