Have you ever felt in the mood for baking, but you don’t actually want to bake?
Let’s face it, most of us are foodies, not scientists.
We’d rather not slave over the stove for hours, patiently wait for something to rise or cool, or get hungry while something bakes in the oven for eons. We just want to eat the end result.
Of course, it’s nice to make the effort on the odd occasion, but what if you just want the delicious food without the hard work?
If you’re definitely more of an eater than you are a baker, you’ll love this recipe.
It’s the gooey, melty, moist chocolate cake of dreams, and there’s no oven or mixer involved.
If you rarely have eggs in, don’t fret. This recipe doesn’t require them. Yet somehow, it still creates the perfect cake.
Wondering how you can possibly make a cake with so few ingredients and so little prep? Find out below.
For this recipe, you will need:
For the cake:
- 1/2 cup all-purpose flour
- 1 3/4 Tblsp. cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp vanilla powder (optional)
- 5/8 cup sugar
- ~1 cup milk (or 220ml)
- Just under 1/4 cup cooking oil (or 50ml)
- 1/2 tsp lemon juice
For the chocolate drizzle:
- 5 oz. of dark chocolate
- ~1/4 cup milk
- 1/2 tsp butter
1. To begin, sift the dry ingredients.
Add the flour, cocoa powder, baking powder, and baking soda to a sieve placed above a mixing bowl. Add the vanilla powder if using. Sift the ingredients through the sieve until the bowl is full. Add the sugar to the bowl and mix.
2. Next, add the wet ingredients.
Pour the milk straight into the bowl, followed by 50ml of your cooking oil of choice (liquid coconut oil or vegetable oil are good options). Add the lemon juice, then stir. The mixture should be quite watery, but it will thicken up as it combines
3. Now for the “baking”.
You’ll need a steamer for this. Heat a large pot of water and place the steamer on top. Prepare a large, tall cake pan by greasing it with butter. Add a piece of baking paper to the bottom of the pan, then carefully pour in your mixture. Cover with aluminum foil and place in the steamer.
4. Wait… then leave to cool.
Unfortunately, though you won’t need your oven for this recipe, there’s still a lot of patience involved. For best results, steam over medium heat for an hour. Once cooked, remove the aluminum foil carefully, using tongs to prevent steam burns. Set the cake on the side and leave it to cool.
5. Finally, make the chocolate drizzle.
In a large wok or frying pan, add enough water to cover the surface, around 1-2 inches deep. Set to medium heat.
Place a small glass bowl containing the 150g dark chocolate into the pan, then add the milk. Turn the heat down to low and leave the chocolate to melt, stirring occasionally.
Once melted, add the last ingredient (1/2 tsp butter) and stir. Pour on top of your cake, cut, and enjoy.
Wondering how on earth it’s possible to bake a cake in a steamer? It’s actually simple.
But there will be some differences compared to oven baking. There will be no browning of the edges, and the cake will have less flavor. Luckily, this is a chocolate cake, so we don’t think the flavor will be lacking here.
This is a versatile recipe that could even be made vegan, simply use plant-based versions of the milk and butter.
If you’re not hungry enough already, the step-by-step video below will really get your stomach rumbling!
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