If you don't have access to an oven or just don't want to turn it on during the warm months, you can still enjoy a homemade cake using a different cooking technique. Some of the simpler methods are steaming, slow cooker and microwave use.
Ingrediants
Steamed Marbled Cake
For 8 servings
- 180 g of self-raising flour
- 30 g of cocoa powder
- 7-8 ml of vanilla extract
- 2 large eggs
- 120 ml of milk
- 150 g of sugar
- 110 g of butter or margarine
Chocolate Lava Cake Cooked in the Slow Cooker
For 6 servings
- 200 g of flour 00
- 100 g of sugar
- 10 and 20 g of cocoa powder divided
- 7 g of yeast
- A pinch of salt
- 120 ml of milk
- 30 ml of seed oil
- 5 ml of vanilla extract
- 150 g of brown sugar
- 375 ml of very hot water
Microwave Cooked Chocolate Chip Cake
For 1 serving
- 50 g of powdered cake mix
- 40 ml of milk
- 15 g of granulated sugar
- 25 g of small chocolate chips
Steps
Method 1 of 3: Steamed Marble Cake
Step 1. Prepare the steamer
Pour 5-8 cm of water into a large pot and bring it to a boil over high heat; reduce the heat to medium and place the steamer basket in the pan.
- The basket should not directly touch the boiling water.
- After reducing the heat, the water should continue to simmer; cover the pot to prevent it from evaporating completely as you prepare the batter.
Step 2. Grease the pan
Cover an 8-inch round pan with vegetable oil or butter, sprinkle a light layer of flour on the sides and bottom.
Alternatively, after greasing the surface, line it with baking paper
Step 3. Cream the butter with the sugar
Put both ingredients in a large bowl and work them for several minutes with an electric mixer at maximum speed; you need to get a light and creamy mixture.
Step 4. Add the eggs
Pour them one at a time into the butter and sugar mixture, continuing to beat with the whisk until well incorporated.
- Make sure each egg is completely absorbed into the mixture before adding the next.
- If the eggs are small, use three instead of two.
Step 5. Add the flour alternating it with the milk
Pour a third of the flour into the batter and work it with the whisk until it is completely absorbed; add half of the milk and continue stirring until the mixture becomes homogeneous.
Repeat the sequence until all the flour and milk are used up. Incorporate a third of flour, mix then pour in the remaining milk; when finished, add the last third of flour
Step 6. Add the vanilla
Pour the extract into the batter and continue to knead it at high speed until it is completely absorbed.
Step 7. Separate the batter
Put a quarter in a small bowl and leave the rest aside for now.
Flavor the small portion of batter with cocoa, the larger one remains vanilla flavored
Step 8. Pour the cocoa into the small bowl
Thoroughly mix the batter by hand or with the electric mixer set on low speed.
Step 9. Combine the two batters in the pan you prepared earlier
Pour the vanilla one first and then sprinkle the chocolate one.
Use a knife to carefully turn the two compounds without homogenizing them, in this way you will get a marbled effect
Step 10. Cover the pan
Seal it with aluminum foil by folding it under the pan to keep it snug.
The top of the pan must be closed almost hermetically, otherwise the moisture released by the steamer can penetrate the mixture and ruin the cake
Step 11. Steam for 30-45 minutes
Place the cake pan in the center of the hot basket, cover the pot and cook for 30-45 minutes or until a toothpick stuck in the cake comes out clean.
Keep the heat at medium level and do not lift the lid while cooking; every time you open the pot you let the heat escape, increasing the preparation time
Step 12. Let cool before serving
Remove the cake from the steamer and allow it to cool in the pan before turning it upside down on a tray. Decorate it as you like and enjoy it!
Method 2 of 3: Chocolate Lava Cake Cooked in the Slow Cooker
Step 1. Grease the slow cooker
Coat the inside walls and bottom with seed oil.
- You could also use specific coatings for this appliance, which also make cleaning easier.
- Remember that for this recipe you need a slow cooker with a capacity of 2-4 liters; if you use a larger or smaller one, change the doses of the ingredients respecting the proportions.
Step 2. Combine the powdered ingredients
Pour flour, granulated sugar, 10 g of cocoa, baking powder and salt into a medium-sized bowl; mix the ingredients to combine them evenly.
This compound is the basis of the batter
Step 3. Add the liquids
Pour the milk, oil and vanilla extract into the dry mixture, stirring until you get a uniform mixture.
- The batter may contain a few small lumps, but use a wooden spoon to break up and dissolve the larger, more obvious ones.
- Keep stirring until you see no more traces of dry ingredients.
Step 4. Prepare the "lava"
In a separate bowl, combine the brown sugar with 20 g of cocoa powder and add the very hot water.
- Make sure that the two dry ingredients are well blended before pouring in the hot liquid.
- Keep stirring until the mixture is smooth and all lumps have disappeared.
Step 5. Transfer the batter to the slow cooker
Then pour the liquid mixture of sugar and cocoa without stirring.
- Since the dough is thick, you have to distribute it on the bottom of the appliance with a spatula or the convex part of the spoon; proceed to this operation before adding the "lava".
- Try to pour the chocolate mixture as evenly as possible.
Step 6. Cook at maximum temperature
Close the slow cooker and turn it on by setting the maximum power. Continue cooking for 2-2, 5 hours or until a toothpick stuck in the center of the cake comes out clean.
Do not remove the lid while cooking, otherwise you will let out too much heat and extend the preparation time
Step 7. Wait for the cake to cool down a bit before serving
Turn off the appliance after cooking, remove the lid and let the cake rest for 30-40 minutes before serving.
- Instead of cutting it into slices, you have to transfer spoonfuls of dessert to plates.
- You can enjoy it as it is or accompany it with an ice cream or a dessert sauce.
Method 3 of 3: Microwave Baked Chocolate Chip Cake
Step 1. Combine the cake mix with milk and sugar
Put the ingredients directly into a microwave safe cup and mix them with a fork to make a homogeneous mixture.
- Not all cups are suitable for this appliance, so you should check yours. Alternatively, you can use a 250ml baking cup for this preparation, but make sure it is microwave safe.
- Try to break up all the lumps as you mix; a few small ones may remain, but try to get the batter as homogeneous as possible.
- Ideally, you should leave 2-3 cm of space between the level of the compost and the rim of the container; if there is too much batter, consider transferring half of it to another cup.
Step 2. Add some chocolate chips
Sprinkle them in the mixture and mix to distribute them evenly.
If you prefer a simple cake, you can skip this step or add different ingredients, such as dried fruit or sugar sprinkles, but respecting the correct proportions
Step 3. Microwave the mixture on full power for one minute
Cover the cup with cling film and place it in the appliance for at least 60 seconds or until the center of the cake hardens.
- It may be necessary to continue cooking for another 40 seconds with a low-powered microwave. If the center of the patty is not firm after the first minute, continue baking it at 10-second intervals until ready.
- By inserting a toothpick in the center of the cake, you should take it out clean when the batter has hardened.
Step 4. Enjoy the dessert immediately
Remove the cling film and decorate the cake with whipped cream, chocolate syrup or icing sugar, according to your preferences; eat the dessert straight from the cup.
