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Eggless chocolate cake topped with ganache in a frying pan

Easy 15-Minute Eggless Chocolate Cake in a Frying Pan

This Easy 15-Minute Eggless Chocolate Cake is a soft, moist, and delicious treat made entirely in a frying pan—no oven needed! With simple pantry ingredients and a rich chocolate ganache topping, this quick dessert is perfect for any occasion. Enjoy a homemade chocolate cake in just 15 minutes!
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Prep Time 5 minutes
Cook Time 15 minutes
Resting time: 5 minutes
Total Time 25 minutes
Course Dessert
Cuisine Global
Servings 4 people
Calories 250 kcal

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
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