Stove Top Chocolate Cake Recipes

STOVETOP CHOCOLATE CAKE

Steps:

• Step 1 of 4: Prep The Dutch Oven and The Cake Pan Cut an 18-inch length of foil and gently scrunch together to form a snake about 1 inch thick
• Shape into a circle and set on the bottom of a large Dutch oven
• Add enough water to reach three-quarters up the coil
• Coat the bottom and sides of a 9-inch round cake pan with cooking spray, line with kitchen parchment, then coat the parchment
• Place the prepared pan on top of the coil
• Step 2 of 4: Sift, Whisk, and Mix Sift the flour, cocoa powder and baking soda into a medium bowl, then whisk in the salt
• In a large bowl, whisk the sugar and eggs until slightly lightened, about 30 seconds
• Whisk in the water, espresso powder, sour cream, butter and vanilla
• Add the flour mixture and whisk gently until just combined
• Step 3 of 4: Cover and Steam Pour the batter into the prepared pan
• Cover and heat on high until the water boils
• Reduce heat to low and steam, covered, until the cake is just firm to the touch at the center, about 23 minutes
• Step 4 of 4: Cool, Cut, and Serve Turn off the heat and remove the lid
• Let the cake sit in the Dutch oven until the pan is cool enough to handle
• Transfer the pan to a wire rack, then run a paring knife around the edges
• Let the cake cool completely, then invert onto a plate and remove the parchment
• Invert again onto another plate

STOVE TOP CHOCOLATE CAKE RECIPE

Steps:

• Put 1 cup water, 2 sticks of margarine, 3 TBSP cocoa in large saucepan - bring to a boil With a wire whisk mix sugar & flour well in a separate bowl Then add sugar/flour mixture into the saucepan with the cocoa mixture - whisk it about 40 times Add the 2 eggs and mix Add buttermilk, baking soda, vanilla and mix Spray 12 x 15 or 9 x 12 pan with Pam Bake at 350O 12 x 15 pan approximately 20 minutes...test with pick 9 x 12 pan approximately 30 minutes...test with pick

THE BEST CHOCOLATE CAKE YOU EVER ATE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9 x 13 inch pan.
• Sift 2 cups white sugar and 2 cups flour together; set aside.
• In a sauce pan; combine 1/2 cup butter or margarine, oil, water, and 1/4 cup cocoa. Bring mixture to a boil, remove from heat and add to dry ingredients.
• Dissolve baking soda in buttermilk; add with eggs, salt, cinnamon and 1 teaspoon vanilla to cocoa, flour mixture and stir well.
• Pour batter into a 9 x 13 inch pan. Bake at 375 degrees F (190 degrees C) for 20 minutes.
• To Make Frosting: Five minutes before cake is done combine 1/2 cup butter,1/4 cup cocoa and 1/4 cup milk in saucepan and bring to a boil.
• Remove from heat and stir in confectioners' sugar, 1 teaspoon vanilla, and chopped pecans. Pour frosting over hot cake. Cake remains moist and may be frozen. Serves 20.

STOVE-TOP CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees. Without an oven, a large heavy casserole, skillet or a Dutch oven large enough to hold the baking pan is necessary. It must have a cover. Preheat this utensil over high heat for 10 minutes.
• Mix dry ingredients in an eight-inch-square pan, preferably nonstick. Make three wells in the mixture with the back of a spoon and pour the vanilla into one, the vinegar into the second and the oil into the third. Add the cold water. Mix well with a spoon, taking care to mix the ingredients from the corners of the pan.
• Place the pan in the oven or on a rack in the Dutch oven, skillet or casserole, covered. Bake about 30 minutes until a cake tester comes out clean. Cool before cutting.

BEST MOIST CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
• In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
• Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

OVER-THE-TOP CHOCOLATE CAKE

Steps:

• Line a 13x9-in. baking pan with foil and grease the foil with 1 teaspoon butter; set aside., In a large heavy saucepan, combine the sugar, water, salt and remaining butter. Cook and stir over medium heat until a candy thermometer reads 300° (hard-crack stage). Remove from the heat; stir in pecans and vanilla. Immediately pour into prepared pan. Let stand until set, about 1 hour. Break into small pieces., In a large bowl, beat the sugar, water, milk, oil, eggs and vanilla until well blended. Combine the flour, cocoa, baking powder, baking soda and salt; gradually beat into sugar mixture until blended. Transfer to three greased and floured 9-in. round baking pans., Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat whipping cream until stiff peaks form. In a another bowl, beat cheeses until smooth; add the chocolate, confectioners' sugar and vanilla. Fold in whipped cream and 1/2 cup dulce de leche., Place bottom cake layer on a serving plate; spread with 2 cups frosting and sprinkle with 1/4 cup toffee. Repeat layers once. Top with remaining cake layer. Spread remaining frosting over top and sides of cake., Drop remaining dulce de leche by teaspoonfuls over top of cake; cut through frosting with a knife to swirl. Press remaining toffee into top and sides of cake. Refrigerate leftovers.

STOVE TOP CHOCOLATE FROSTING/FILLING

Steps:

• In a medium sauce pan whisk together sugar & cornstarch (do not turn on stove top yet). Whisk in cocoa & salt.
• *Make sure you have nothing else to attend to in the next minute becasue this part needs your full attention: Add boiled water and whisk to get out as many clumps as possible. Turn stove to medium-high heat and begin whisking. Cook until mixture thickens (which happens almost instantly). Remove from heat and stir in butter and vanilla. It will be the consistency of pudding.
• Spread hot icing onto cooled cake. Enjoy!
• *Note: I used an electric kettle to boil my water.

STOVETOP HOT CHOCOLATE

Steps:

• In a large saucepan, mix the sugars, cocoa and salt; gradually stir in water. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Ladle into mugs. If desired, top with marshmallows.