Stovetop Chocolate Cake Recipe - Gemma's Bigger Bolder Baking (2024)

FAQs

Do bigger cakes take longer to bake? ›

Cakes in larger pans will generally bake faster (about . 9 minutes per ounce of batter in a 10-inch pan), while cakes in smaller pans will often take longer (up to two minutes per ounce for a 6-inch pan).

It is hard to tell how much you will need to adjust the time by as this will depend on the size difference but for a larger pan start checking 10-15 minutes prior to the stated time, and for a smaller pan add time in 5-minute increments until it is baked.

Add a leavening agent to the flour. Most cakes will call for a leavening agent like baking powder or baking soda. These create the bubbles you need for the cake to rise. If the flour you use is self-raising, it already has a leavening agent in it.

Let's start by talking temperatures, typically most straightforward batters are baked at 160 degrees fan/170 degrees fan (we always add on 20 degrees if the oven isn't fan assisted). If it's a delicate sheet sponge containing meringue in the base then the temperature may be even lower, around 120-150 degrees fan.

But what if we said you could bake a cake in a pan over a stove or gas? The stovetop steaming method yields equally yummy results as an oven-baked sponge cake. All you need is a deep pan with a lid, which closes tight to create the perfect steamy environment for baking.

All you do is heat the cast-iron pan with the lid on and the wire rack inside until it reaches the desired temperature, and then toss in the food on a baking sheet, just like you would in a normal oven. You can stick the stove thermometer to the side of the pan to know when you've hit your desired temp.

If the oven isn't an option, you can use your cooktop to help you prepare meals. Using appropriate cookware suitable for stovetop cooking, such as a cast-iron skillet, dutch oven or something similar, you can get oven-like results for dishes like lasagnas, casseroles and even baked items.

Using a larger cake pan than specified in a recipe can lead to a drier cake if the baking time is not adjusted for a thinner cake layer.

Read the Recipe Through Completely

At the risk of sounding way too basic, this one deserves repetition. You must read and re-read your recipes before beginning anything. Human error, even for the best bakers, can get in the way and ruin your entire endeavor.

Cook the cake over medium heat for 25 to 30 minutes.

At about 25 minutes, open the pot and test the cake for doneness with a toothpick. If the toothpick comes out clean, the cake is done.

Should you beat eggs before adding to cake mix? ›

Martina says, “Late in the mixing stage, eggs will incorporate better if you lightly beat them before adding to the batter. The finished cake may be slightly shorter than expected, but its flavor and tenderness shouldn't be affected.” For egg-leavened cakes, the eggs are crucial.

There's a big chance your butter and sugar will over-cream, meaning the butter will trap more air than it should. As the batter bakes, that extra air will deflate and leave you with an overly dense cake. It's all science! For best results, cream butter and sugar together for about 1-2 minutes.

If you are using a larger pan or a square pan instead of a round pan, your batter will be thinner and baking time may decrease. If you are choosing to use a smaller pan, the baking time may need to be increased.

The general rule of thumb when baking is “the bigger the pan, the lower the temperature”. You bake a 9” round chocolate cake for about 30-35 minutes at 350° F (175° C).

An 8” square pan and 9” round pan can be used interchangeably for cake and bar recipes. A recipe written for a 9” x 13” pan can also be made in two 9” round pans; one 9” round and one 8” round, or two 8” round pans. Baking times may vary due to slightly different depths of batter in the various pan combinations.

Step 5: Evenly distribute the cake batter into the prepared 8-inch cake pans. I highly recommend using a scale to do this! Each pan should hold about 500 grams of batter. Bake the layers on the middle rack in the oven at 325 F/165 C for about 25 minutes or until the top springs back when touched.