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Chocolate Cake (No Oven, No Egg)

This No Oven, No Egg Chocolate Cake is rich, moist, and incredibly chocolatey, made using simple pantry ingredients and cooked in a covered pan instead of an oven. Finished with a silky chocolate ganache, it's the perfect homemade dessert for birthdays, celebrations, or whenever you're craving chocolate.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling and Decorating Time 1 hour
Total Time 2 hours 10 minutes
Course Cake, Dessert
Cuisine Filipino
Servings 8
Calories 560 kcal

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Fine mesh sieve
  • Whisk
  • Rubber Spatula
  • 8-inch round cake pan
  • Baking/parchment paper
  • Large pan with tight-fitting lid
  • Heat-proof wire rack
  • Cooling rack
  • Toothpick
  • Offset spatula or cake scraper
  • Microwave-safe bowl or double boiler
  • Hand mixer (optional, for whipped ganache)
  • Piping bag (optional)

Ingredients
  

For the Cake

  • 1 cup full cream milk whole or evaporated
  • 1 teaspoon vinegar
  • 1¼ cups all-purpose flour
  • ⅓ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup white sugar
  • ¼ cup cooking oil
  • 1 teaspoon vanilla extract

Chocolate Ganache

  • 1½ cups chopped chocolate
  • ¾ cup all-purpose cream or whipping cream
  • 3 tablespoons unsalted butter

Simple Syrup (Optional)

  • 3 tablespoons sugar
  • 3 tablespoons hot water

Instructions
 

  • Mix the milk and vinegar. Let stand for 5 minutes.
  • Sift together the flour, cocoa powder, baking powder, baking soda, and salt.
  • Add the sugar and mix.
  • Stir in the oil, vanilla, and milk mixture until smooth.
  • Pour into a parchment-lined cake pan.
  • Preheat a large covered pan over very low heat for 5 minutes.
  • Place a wire rack inside and set the cake pan on top.
  • Cover and cook for 40–50 minutes or until a toothpick comes out clean.
  • Cool the cake completely.
  • Prepare the simple syrup by dissolving sugar in hot water.
  • Melt the chocolate and cream together, then stir in the butter until smooth.
  • Brush the cake with simple syrup (optional).
  • Frost with ganache and chill for 30 minutes.
  • Decorate with whipped ganache if desired.

Notes

  • Keep the heat very low throughout cooking to prevent the bottom from burning.
  • Do not lift the lid often while cooking, as trapped heat is essential for even baking.
  • If available, substitute the milk and vinegar with 1 cup buttermilk.
  • Heavy cream or whipping cream may be used instead of all-purpose cream for the ganache.
  • Allow the cake to cool completely before frosting to prevent the ganache from melting.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition

Calories: 560kcalCarbohydrates: 54gProtein: 7gFat: 36gSaturated Fat: 19gCholesterol: 30mgSodium: 250mgPotassium: 310mgFiber: 4gSugar: 37gVitamin A: 230IUVitamin C: 0.4mgCalcium: 105mgIron: 3.2mg
Keyword chocolate cake recipe, chocolate cake without oven, chocolate ganache cake, easy chocolate cake, homemade chocolate cake, no egg chocolate cake, no oven chocolate cake, pan-baked cake
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