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.

What you'll need is a BIG piece of cookware. A super-sized pot, with a tight-fitting lid, large enough to fit smaller pieces of cookware inside. Stick one of these on the cooktop and place your baking tin inside. The heat from your cooktop will warm up the air inside the pot, baking the contents.

The amount of batter is made for that tin size

Swapping for another tin size can result in the batter overflowing or not filling up enough of the pan. As a general rule of thumb, cake tins should not be more than half-filled with batter, as the cake will rise while baking.

The main factor in managing the cooking time of your cake is the oven temperature. It's not unusual for an oven to run below temperature, often by at least 25 degrees, and some ovens run hot; if the sides of your cake brown before the center is set, you will need to lower the temperature.

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.

Almost all cakes are baked on 180 degrees with time varies and for 180 degrees I used the medium-low flame and again set the required time. Cover the lid of pot tightly to keep the heat uniform. Tadaaaa cake is ready. Actually, I always bake a cake on the stovetop by using a big and deep silver steel pot.

Follow the Instructions Exactly

You should never make substitutions for anything unless provided for by the recipe. For example, if the recipe calls for light brown sugar, don't sub it with honey. Some changes might seem small, but they can have a dramatic impact on the final product.

Unless otherwise noted, filling pans around 2/3 full is the best practice. This leaves room for rising. For example, my vanilla cake recipe yields around 8 cups of batter which I divide between 3 9×2 inch round cake pans.

Cake mixes typically come in 15.25- to 18-ounce boxes, enough for two 8-inch or 9-inch rounds for a layer cake, a 13 x 9-inch sheet cake, or 24 cupcakes.

Is cooking on stove top same as in oven? ›

An oven is the enclosed cavity that heats the air inside to cook food. A stove or range is an appliance that combines both an oven and a stovetop. When it comes to cooking, you bake, roast and broil in the oven, while you sear, boil and stir fry on the stovetop/cooktop.

If you don't have an oven or yours isn't working, you can still make some of your family's favorite dishes on your cooktop or stovetop, such as pasta al dente. You can also make some casseroles, lasagna and other oven-baked dishes on your cooktop using a cast-iron skillet, dutch oven or other cooktop-safe cookware.

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.

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).

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.