No Oven. 30 Minutes. Real Chocolate Cake.
By Whisk Takers
Community Score: 50% | 2.2K views | 2w
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INGREDIENTS Batter - 2 large eggs - ½ cup (100 g) sugar - 1 tsp vanilla - ½ cup (120 ml) milk - ¼ cup (60 ml) vegetable oil - 1 cup + 2 Tbsp (140 g) flour - ¼ cup (25 g) unsweetened cocoa powder - 2 tsp (8 g) baking powder Soak - 1/3 cup (80 ml) milk - 2 Tbsp sugar Glaze - 1 bar (100 g) chocolate, milk or dark - 1 Tbsp vegetable oil Optional, for serving - ½ cup (30 g) chopped walnuts --- THE STUFF THAT DECIDES WHETHER IT WORKS - Lowest heat. Always. - Lid on. Don't lift it for the first 10 minutes. - Wipe condensation off the lid every time it builds up. - Pan size has a ceiling. 24 to 26 cm / about 9½ to 10¼ inches. Bigger than 26 and the cake spreads thin and dries out. - Center the skillet on the burner. Off-center and one side runs ahead. - Batter no higher than a third of the pan. It nearly triples. - Sift the cocoa. Add the flour in stages. Stop whisking the second the streaks vanish. - Unsweetened cocoa, not the hot chocolate mix. - Old baking powder won't rise. If you c
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