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Soft & Moist Stovetop Chocolate Cake |
Introduction
When we crave something immediately that is of the highest quality with regards to chocolate and dessert, we are generally left with a compromise between microwave mug cakes that are usually hard and dry, and regular baked cakes that require the preheating of an oven and long periods of time in it to bake. This stovetop skillet chocolate cake is a great alternative and, within a matter of minutes, it produces a highly moist and fluffy cake with a deep cocoa flavor.
A skillet is the perfect vessel for creating this stovetop cake due to the direct conduction from the heavy bottom as well as the trapped steam within the skillet. All of this in combination mimics that of a professional combination oven, and the resulting cake is one that has the dense, fudgy quality of a traditional steamed pudding, such as a Panna Cotta, and the tender yet delicate crumb of a classic oil-based chiffon, such as a sponge cake. This recipe is perfect for warm weather when one does not wish to introduce additional heat to the kitchen, or for late night cravings when one demands the very best pastries as if plucked from a high-end bakery but without the structural complexity of multi-tiered items.
Ingredient Deep-Dive & Smart Substitutions
To create an optimal crumb structure in this abbreviated 10 minute bake, the proportions of the most hygroscopic ingredients (sugars and chocolate), fats, and acids need to be carefully considered.
Dutch-Process Cocoa Powder: 0.33 cup / 30 grams. Dutch-Processed Cocoa has been alkalized to a pH of approximately 7 or 8 which gives it a dark black color and a deep, mellow chocolate flavor. In this recipe it serves as the primary structural component and flavor. In place of Dutch-Process Cocoa, Natural Cocoa can be used but it will be lighter in color and have a sharper, more acidic flavor. If using Natural Cocoa, you will need to swap out the Baking Powder for a pinch of Baking Soda in order to neutralize the acid in the Natural Cocoa.
All-Purpose Flour: 0.5 cup / 65 grams. Unbleached flour with 10.5% - 11.5% protein. Forming the gluten matrix which will support the rise of the finished cake. Gluten-Free Option: A 1:1 ratio of a gluten-free baking mix which includes xanthan gum. High moisture in this recipe makes a perfect cake for using such a mix.
Granulated Cane Sugar & Dark Brown Sugar: 0.25 cup / 50 grams each. It is key that the brown sugar be soft and moist. The molasses in the brown sugar acts to retain moisture in the finished chocolate. Lower-Sugar Option: Allulose, a low calorie sugar, may be used in place of cane sugar at a 1:1.1 ratio. It is likely that the crumb will dry faster than it would with cane sugar.
Whole Milk or Buttermilk: 0.33 cup / 80 milliliters. The liquid in this recipe serves to hydrate the dry ingredients as well as to provide the necessary acidity to activate the leavening agents. If using buttermilk, the leavening agents will activate very quickly so it is best to add the dry ingredients as soon as possible after adding the buttermilk. Dairy-Free Option: Unsweetened oat milk or almond milk mixed with 0.5 teaspoon of apple cider vinegar.
Neutral Vegetable Oil or Melted Ghee: 3 tablespoons / 45 milliliters. The neutral flavored oil, whether it is a vegetable oil or melted ghee, coats the flour particles in the dry ingredients and prevents them from developing too much gluten in the mixing and kneading process thereby creating a tender crumb in the finished cake. Vegan Option: Avocado oil or refined coconut oil.
Baking Powder: 1 teaspoon / 4 grams. Double-acting baking powder that is fresh (should fizz immediately in warm water). It makes the batter aereate immediately upon contact with moisture and then again as heat is applied in the oven.
Essential Equipment
10-12-inch Non-Stick Skillet (or well-seasoned cast iron pan): Heavy bottom for best distribution of heat, as thin aluminum cookware produces hot spots which burn the sugars before the starch can gelatinize.
Tight-Fitting Domed Lid: This is vital to allow moisture from the batter to escape in the form of water vapor and create a pressurized steaming environment. This environment allows the top of the cake to be cooked at the same time as the bottom.
Silicone Heat-Resistant Spatula: Use this spatula to gently fold together dry ingredients with wet ingredients, developing as little mechanical gluten in the flour as possible.
Step-by-Step Professional Method
1. The Dry Sifting and Aeration
Combine flour, cocoa powder, granulated sugar, dark brown sugar, baking powder, and a pinch of salt in a medium bowl. Use a whisk to vigorously mix the dry ingredients together for about 45 seconds. This will ensure that any consolidated cocoa clumps are broken up and that the leavening is well distributed throughout the matrix to prevent uneven rise.
2. Emulsifying the Liquid Phase
Milk, oil and a splash of vanilla extract are whisked in a separate container until perfectly homogenous. The liquid phase is then added to the dry ingredients all in one go.
3. Folding to Optimal Hydration
Using your rubber spatula do a cut-and-fold. Cut down the middle of the batter then sweep around the side of the bowl and fold the top over, repeating until there are no longer dry pockets of flour.
Visual Checkpoint: The batter will be very glossy and have a slow-ribbon like consistency. The batter will have an elastic quality and feel slightly tacky. When you drop a small amount of batter from the spatula it will hold the shape for 2 seconds and then melt back into the batter.
4. Pan Charging and Thermal Initiation
Heat a heavy skillet over medium-low heat. Apply a very thin layer of neutral oil to the cooking surface of the pan. Using a spatula pour the batter in the center of the pan. The batter will self-level. Place the tight-fitting domed lid on the skillet immediately to seal the perimeter of the pan.
5. Managing the Thermal Profile
Reduce the heat to low and allow the pudding to cook undisturbed for 8 to 10 minutes. Do not lift the lid during the first 7 minutes as breaking the vapor seal will cause the early stage structure to collapse in an instant as the ambient temperature of the pan drops.
Sensory Benchmarks: By the time you smell the rich nutty aroma of the chocolate and sugar having been cooked in the dessert around the 6 minute mark, the surface of the dessert will look matte and be set. There should be no sign of any liquid batter on the surface. By the time you check the dessert at the 9 minute mark, inserting a toothpick into the center should reveal that the toothpick has gone in clean or that there are 2-3 moist crumbs that have stuck to the toothpick. The crumb should feel solid and set.
The Science Behind the Recipe
As opposed to normal baking, which relies on ambient air convection in the oven, this no-oven alternative makes use of direct metal conduction as well as the high steam convection of the pan.
Skillet Base
Rapid Starch Gelatinization (Bottom Crumb)
Pan Lid
Uniform Expansion & Hydration (Top Crumb)
The water vapor in the pan could not escape the pan and the air was thus brought up to 100°C (212°F) almost immediately. The lack of a solid crust on the surface of the cake during the expansion phase was the major factor for the cake’s rise. In the expansion phase, the carbon dioxide produced by the double-acting baking powder expanded and rose in the cake. Since the surface of the cake did not have a solid crust, the gas had very little resistance to its escape and thus rose very freely.
The fats then stick to the surface of the wheat, thereby preventing the long strings of protein to form a tight structure of chains. The starch is then moistened by the high water content of the pan and, gelatinized within the cake in a more even manner than would be possible within a hot oven. Most of the gelatinized moisture is retained in the crumb structure, ensuring that the finished cake remains wet and retains its soft texture and avoid dryness.
Pro Tips for Success
The Espresso Bloom: Add 0.5 teaspoon of instant espresso powder to the liquid ingredients that are to be mixed with the dry batter ingredients before pouring the batter into the heated skillet. The dry powder does not add any flavor of coffee but rather amplifies our perception and interpretation of the bitter and sweet flavors of the cocoa.
The Parchment Buffer: If your skillet tends to run hot or is thinner and lacks a heavy core, place a round of parchment paper (same diameter as your skillet) at the bottom of the skillet before pouring in the batter. The parchment will serve as a thermal buffer to keep the edges from burning in very hot skillets.
Common Mistakes to Avoid
Open Lid Too Early: Trapping the steam inside the cake until the cake is done releases heat from inside the cake and causes the center to fall. The result is a dense, hard, rubber-like disk. Wait until the last minute to open the lid.
Over-mixing the Batter: By over-mixing the batter it contains excess amounts of gluten. This then results in the cakes becoming tender and velvety but when they are fully cooked they will be chewy like bread. All batter needs is to be mixed until the flour has all been incorporated.
Culinary Safety & Hygiene
Thermal Handling: For removing the skillet and the lid from the oven, always use dry oven mitts. When the lid is removed hot air/steam will be released. The steam should vent away from your face to avoid a steam burn.
Storage Sanitation: A cooled cake should be allowed to come to room temperature before it is covered for storage to reduce the possibility of condensation that will assist in the rapid growth of mold.
The Perfect Pairing
The Dairy Component: A dollop of unsweetened crème fraîche or Chantilly cream. The lactic acidity will cut through the density of the chocolate.
Beverage Pairings: A dry, ruby Port or a shot of intense, bright espresso is the perfect match to a rich chocolate dessert and cut through the deep cocoa notes.
Storage & Reheating Excellence
Refrigeration: Leftovers should be stored in an air tight container and be left at room temperature for 48 hours or stored in the refrigerator for up to 4 days.
Reheating: To restore the original melted, fudgy texture to a slice of cheesecake place on a microwave safe plate a small cup of water next to it. Heat on 50% power for 15 to 20 seconds. The water in the cup introduces humidity to the microwave enabling the correct reheating of the cheesecake crumb without it drying out.
Frequently Asked Questions (FAQ)
Can this no-oven chocolate cake recipe be made completely vegan?
Yes. The milk will be replaced with equal amounts of Oat Milk mixed with 0.5 teaspoon of Apple Cider Vinegar and all sugar used will be certified Organic/vegan. It holds perfectly together.
Why did the bottom of my skillet cake burn while the top remained raw?
The direct conduction of heat from the bottom of the pan is causing it to burn instead of cook the interior. Decrease the heat to the lowest setting and let cook. Alternatively, place a flame tamer/heat diffuser under the bottom of the skillet before placing it on the burner. This will distribute the heat and produce more steam convection instead of direct conduction.
Can I add chocolate chips to the batter?
Mini chocolate chips can be added to the batter – 2 tablespoons coated in a dust of cocoa powder and folded into the batter at the end of the mixing. The chips will not sink straight to the bottom of the pan and burn.
Nutrition Facts
How did your Skillet Cakes turn out?! Did you give the espressos a Bloom or used a different non-dairy milk? Share you results and flavor variations with us in the comments below!
