No-Egg, No-Oven Delicate Chocolate Cake Recipe

Table of Contents hide

Table of Contents

Cake Ingredients:

Chocolate Glaze:

Preheat Without Oven:

Fill a large pot or a pressure cooker with about 2 inches of water. Place a heatproof stand or trivet at the bottom. Cover it and heat it on medium heat while preparing the cake batter.

Prepare the Cake Batter:

In a mixing bowl, combine room temperature milk, sugar, and heated cooking oil. Mix until the sugar dissolves completely.

Sift in all-purpose flour, cocoa powder, baking powder, and vanilla powder. Mix until you get a smooth batter without lumps.

Grease and Prepare the Mold:

Grease the 18x18x7 cm mold with oil or butter. Line the bottom with parchment paper for easy removal.

Baking Without Oven:

Pour the prepared cake batter into the greased and lined mold.
Place the mold on the stand/trivet inside the preheated pot/pressure cooker. Cover the pot with a lid (do not use the pressure cooker lid) and bake on medium-low heat for about 40-50 minutes.

Check the doneness by inserting a toothpick into the center; if it comes out clean, the cake is done.
Once done, remove the cake from the pot and let it cool completely on a wire rack.

Chocolate Glaze:

Prepare the Glaze:

In a saucepan, heat the milk until warm but not boiling. Add Agar-Agar powder and stir until dissolved.
Add dark chocolate and butter to the warm milk. Stir continuously on low heat until the chocolate melts completely and the mixture thickens slightly.

See also Milk Brioche: A Culinary Journey

Glazing the Cake:

Once the cake is completely cooled, pour the warm chocolate glaze over the cake, spreading it evenly with a spatula or knife.

Setting the Glaze: