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Very chocolaty, creamy and fluffy tastes this frying pan chocolate cake with pudding butter cream. You can make it yourself easily and quickly without an oven. The cake layers are baked in a frying pan. It is ideal both for a celebration and for an ordinary tea party with the family. You can find a detailed recipe for the frying pan chocolate cake with pudding butter cream with exact quantities and step-by-step instructions here at the very bottom.
No oven and no ready-made cookies
You don’t need an oven to make this delicious chocolate cake with pudding butter cream. Nor is the cake base made from cookies, as is the case with many no bake cakes.
The chocolate cake layers are baked in a pan. You heard me right! All you need for the cake layers is a pan and a stove.
There are only three thick sponge cake layers that you need to bake out. Although each cake layer takes about 15 minutes to bake in the pan, you can devote that time to the cake cream.
Very chocolaty and creamy
This frying pan cake is made of a chocolate sponge cake. It tastes fluffy, soft and moist. But most of all, it is very chocolatey.
Even more chocolate flavor is given to the cake by the chocolate glaze it is covered with. Unlike the classic chocolate glaze, this one is very delicate, not solid, but not runny even after cooling.
Perfectly complement the chocolate cake layers with the pudding butter cream. As the name suggests, the cream is made of butter and homemade vanilla pudding. It tastes heavenly airy and creamy at the same time.
Slowly bake the chocolate cake layers
You should bake the cake layers in a frying pan** on the lowest heat (for me it was 1). This way they will be baked through from the inside as well. With high heat, they could burn from below and remain raw on the inside.
I had a Ø 20 cm (diameter at the bottom of the pan) large pan. In this pan, each cake layer took about a quarter of an hour to bake on my end.
Note that if you use a slightly larger pan so that the cake layers are thinner, the baking time will also be shorter. It’s the same in reverse: if you have an even smaller pan, it will take a little longer to bake.
Another important thing to remember is to use a pan lid. Be sure to bake the cake layers in the pan with the lid closed. This way they will be baked from the top and inside as well.
You can check whether a cake larger is done here, just as with a sponge cake from the oven, with the help of a chopstick test. To do this, remove the pan lid and insert a wooden skewer into the center of the sponge cake. If it comes out clean, the sponge cake is done. If the wooden skewer remains smeared in the raw dough, you must continue baking the sponge cake.
What can I make the day before for frying pan cake?
You can make the cake layers in the pan the day before, let them cool and store them overnight in an airtight container at room temperature.
You can also make the pudding the day before, let it cool, and store it in the refrigerator overnight.
You can also make the entire cake, except for the chocolate glaze, the day before and let it sit in the refrigerator overnight. It will taste even better the next day.
This chocolate cake in frying pan is
- creamy,
- fluffy,
- tender,
- moist,
- very chocolaty,
- moderately sweet,
- heavenly delicious,
- easy and quick to make with ordinary ingredients and without an oven,
- ideal for a special occasion or for dessert during the week.
Simple frying pan chocolate cake recipe
The frying pan chocolate cake recipe you’ll find below is very simple and quick. Plus, you don’t need an oven to make it.
The batter is ready in a flash. All you have to do is bake three cake layers one after the other in the pan. If you have two identical pans, you can of course bake several cake layers in parallel.
For the cake cream, boil the vanilla pudding briefly. After it has cooled down, whip it together with butter.
Now you can start assembling the frying pan cake. After it has cooled thoroughly, cover it with chocolate glaze.
Making frying pan chocolate cake with pudding butter cream: tips and tricks
- Bake each cake layer in the pan on the lowest heat with the lid closed so that it is baked from the inside and doesn’t burn.
- Use a wooden skewer to check if each sponge cake layer is done baking.
- To bake the sponge cake layers, I used a coated pan that had a diameter of 20 cm at the bottom.
- Cook the pudding in a thick-bottomed saucepan. Stir it periodically as you do this so it doesn’t burn.
- The butter and the pudding for the cream must be at room temperature and both at about the same temperature so that they can combine well when whipped.
Did you make the frying pan chocolate cake with pudding butter cream according to this recipe? I look forward to your result, your star rating and your comment here below, how it turned out and tasted to you.
Looking for more delicious chocolate cake recipes? Try:
- Chocolate honey cake with ganache – simple layer cake recipe
- Cake “Gusinye lapki” – recipe for Soviet chocolate cake with cherries
- Lightning chocolate sponge layer cake with sour cream
Frying pan chocolate cake with pudding butter cream
Equipment
- Ø 20 cm (at the bottom) large pan
Ingredients
for the dough
- 225 ml milk
- 150 g sugar**
- 3 eggs
- 90 ml vegetable oil
- 40 g cocoa powder**
- 185 g flour**
- 12 g baking powder**
- 1 pinch of salt
- vegetable oil to grease the pan
for the cream
- 200 g butter room warm
- 500 ml milk
- 190 g sugar**
- 2 eggs
- 60 g cornstarch**
- vanilla (vanilla sugar, vanilla extract or vanilla bean**)
for the chocolate glaze
- 50 g butter
- 60 ml milk
- 70 g sugar**
- 30 g cocoa powder**
Instructions
Preparation of the dough
- Mix flour, sugar, cocoa powder, baking powder and salt in a mixing bowl.
- Add whisked eggs, milk and vegetable oil and mix briefly to form a homogeneous thick chocolate batter.
- Heat the frying pan on the lowest heat and grease it lightly with vegetable oil.
- Pour 1/3 of the chocolate batter into the pan, cover with lid and bake the cake layer on the lowest heat for about 15 minutes.
- Lightly grease the pan again, add 1/2 of the remaining chocolate batter to the pan and bake the cake layer again on the lowest heat with the lid closed for about 15 minutes. Repeat with the last portion of the batter and let all three cake layers cool.
Preparation of the cream
- Put milk, sugar, eggs and cornstarch in a thick-bottomed saucepan and mix thoroughly to form a homogeneous mass without lumps.
- Bring the milk mixture to a boil over medium heat, stirring constantly, then simmer for 2-3 minutes. Let the pudding cool to room temperature.
- Whip softened butter for about 5 minutes to a fluffy creamy pale consistency.
- Add vanilla as well as the pudding in batches and whip each time to a homogeneous cream.
Preparation of the cake
- Leave some cream for the sides of the cake. Spread the remaining cream generously on two of the three cake layers and stack them on top of each other. Place the third cake layer without cream on top last and spread the sides of the cake with the leftover cream. Chill the cake for at least 3 hours (or overnight).
Preparation of the chocolate glaze
- Mix sugar and cocoa powder in a small saucepan with a thick bottom.
- Add milk and mix until a homogeneous mass without lumps.
- Bring the mixture to a boil over medium heat while stirring, simmer for 1 minute and remove from heat.
- Immediately add butter cut into pieces to the hot chocolate mixture, stir until the butter is melted, and let the chocolate glaze cool to room temperature. (Pass it through a sieve if you find lumps in the glaze, if necessary).
- Frost the frying pan cake with the chocolate glaze and refrigerate to dry, about 30 minutes.
Notes
- Use a wooden skewer to check whether the respective cake base is baked.
- To bake the sponge cake layers, I used a coated pan that had a diameter of 20 cm at the bottom.
- Butter and the pudding for the cream need to be room warm and both about the same temperature so they can combine well when whipped.
- Note the detailed tips and tricks for making the frying pan chocolate cake with pudding butter cream at the top of the post.
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