Chocolate Pot Cake (No-Oven)
A moist chocolate cake you can make without an oven.
Chocolate pot cake is a clever solution for anyone without an oven, baked over the stovetop in an ordinary pot. It turns out spongy and moist with a rich cocoa flavour, while yogurt and milk give it a soft, melt-in-the-mouth crumb.
How to Prepare
Whisk the eggs with the sugar, vanilla and a squeeze of lemon until pale and fluffy.
Mix in the vegetable oil, yogurt and milk.
Sift together the flour, cocoa, baking powder and baking soda, then fold into the wet mixture until smooth.
Pour the batter into a greased pot, cover with the lid, and cook over low heat on the stovetop for about 45 minutes, until set and a skewer comes out clean.
Let cool slightly, turn out, and finish with a chocolate glaze if you like.
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No oven needed — keep the heat low and steady so the cake cooks through without scorching the base; a heat diffuser helps.
Ingredient Swaps
Replace the yogurt with buttermilk or plain milk plus a squeeze of lemon.
Add chocolate chunks or nuts to the batter for extra richness.
Swap the cocoa for hot-chocolate powder, reducing the sugar slightly.
Common Questions
How do I bake the cake without an oven?
Place the tin inside a large pot over very low heat and cover tightly so it cooks with heat and steam.
Why did the bottom burn?
The heat was too high; use low heat and a rack or layer of salt under the tin to spread the heat.
How do I know it is done?
Insert a toothpick in the centre; if it comes out clean, it is ready.
Why add the lemon?
It reacts with the baking soda and helps the cake rise and stay tender.
How do I get a moist texture?
Do not overcook it, and the yogurt and milk ensure moisture.
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