1 Egg Chocolate Cake (No Oven) – Soft, Moist & Delicious

This simple, small-batch chocolate cake is the perfect treat when you’re craving something sweet but don’t want to turn on the oven. Made with just one egg and a few pantry staples, it’s light, fluffy, and full of rich chocolate flavor. Best of all, it can be cooked on the stovetop in a regular heavy-bottomed pan.

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Ingredients

• 1 large egg (room temperature)

• 1/3 cup granulated sugar (add gradually)

• 1/4 cup neutral oil (like canola or sunflower oil)

• 1/3 cup all-purpose flour

• 2 tablespoons unsweetened cocoa powder

• 1/2 teaspoon baking powder

• 1/2 teaspoon vanilla extract

• 1–2 tablespoons chocolate chips (for topping; optional but recommended)

• A pinch of salt (optional, enhances chocolate flavor)

• Butter or oil for greasing the pan

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Equipment

• Hand whisk or electric beater

• Mixing bowl

• Fine mesh sieve (for sifting)

• 5-inch round cake mould or heat-safe bowl

• Heavy-bottomed pan with a lid (like a deep non-stick skillet or Dutch oven)

• Trivet or ring stand (to raise the cake mould off the direct base of the pan)

• Toothpick or skewer (for testing doneness)

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‍ Instructions

Step 1: Prepare the Egg Mixture

1. Crack the egg into a clean mixing bowl.

2. Begin whisking or beating the egg. After 10–15 seconds, start adding the sugar gradually, a little at a time.

3. Continue whisking for 5–7 minutes (if using a hand whisk, or 2–3 minutes with an electric beater), until the mixture turns pale, thick, and reaches stiff ribbon-like peaks. This aeration is key for a fluffy cake without baking soda.

Tip: If your mixture doesn’t reach stiff peaks, the cake may be denser. Cold eggs can prevent proper aeration—use room-temperature eggs for best results.

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Step 2: Incorporate the Oil

4. Add the 1/4 cup oil to the whipped egg mixture. Beat or whisk for about 1 more minute, just until fully combined.

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Step 3: Fold in the Dry Ingredients

5. In a separate bowl, sift together the flour, cocoa powder, baking powder, and a pinch of salt.

6. Slowly add the dry ingredients to the wet mixture. Gently fold using a spatula (do not beat), mixing just until no dry spots remain.

7. Stir in the vanilla extract and mix gently to incorporate.

Be careful not to overmix. This can deflate the air bubbles and result in a dense cake.

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Step 4: Prepare the Mould

8. Lightly grease a 5-inch round cake mould with oil or butter. You can also line the bottom with parchment paper for easier removal.

9. Pour the batter into the prepared mould and tap gently on the counter to release any large air bubbles.

10. Sprinkle a generous amount of chocolate chips on top if desired.

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Step 5: Cook Without an Oven (Stovetop Method)

11. Place a heavy-bottomed pan (like a deep non-stick skillet or Dutch oven) on the stove. Put a trivet, ring stand, or folded foil at the bottom to keep the cake mould from touching direct heat.

12. Cover with the lid and preheat on medium heat for 5 minutes.

13. Carefully place the filled mould inside the pan. Cover the lid tightly.

14. Reduce heat to low and let it cook for 20–30 minutes.

Do not open the lid frequently—this releases steam and heat. After 20 minutes, you can check doneness with a toothpick. If it comes out clean or with a few moist crumbs, it’s ready.

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Optional: Oven Method

If you prefer using an oven:

• Preheat oven to 160°C (320°F).

• Bake the cake for 20–30 minutes, checking with a toothpick around the 20-minute mark.

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Step 6: Cool and Serve

15. Once done, remove the mould from the pan and let the cake cool for at least 10–15 minutes before unmoulding.

16. Slice and serve as is, or top with a dusting of powdered sugar, a scoop of ice cream, or a drizzle of melted chocolate.

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Serving Suggestions

• Enjoy warm or at room temperature.

• Serve with a dollop of whipped cream or yogurt for a light dessert.

• Top with fresh fruits like strawberries or banana slices.

• For a richer finish, frost with a quick ganache or spread Nutella on top.

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Storage

• Store leftovers in an airtight container at room temperature for up to 2 days.

• You can also refrigerate it for up to 4–5 days. Reheat slightly before serving to revive softness.

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Tips & Variations

• No cocoa? Replace with extra flour and add chocolate chips or chunks to keep the flavor rich.

• No chocolate chips? Try crushed nuts, coconut flakes, or just leave plain.

• Add a dash of coffee powder to intensify the chocolate flavor.

• Make it eggless: Replace the egg with 1/4 cup plain yogurt or 1/4 cup mashed banana (texture may vary slightly).