Cocoa Water Cake Cooked in a Skillet, too easy and too good.
My obsession with water cakes is now well known. Today I offer the skillet version of the Cocoa Water Cake.
If you’re looking for a dessert that is soft, indulgent and egg-free, and that doesn’t require the oven, you’re in the right place. But don’t worry — if you prefer the classic oven baking, just click here.
This magical batter cooks directly on the stovetop in only 25 minutes, delivering a surprising result. It’s the perfect alternative when you have little time.
I’m sure the intensity of the cocoa and the softness of this cake will amaze you. You’ll find my tips for perfect results at the end, right after the recipe.
Let’s start baking, enjoy the recipe.
Giusi.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Cooking time: 25 Minutes
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for the cocoa water cake
For this recipe I used rice flour; use the flour you prefer. Just remember that each flour absorbs differently and the batter should be creamy.
- 1 1/4 cups rice flour (or use your preferred flour)
- 6 tbsp unsweetened cocoa powder
- 4 tsp baking powder
- 3 1/2 tbsp vegetable oil
- 1/2 cup granulated sugar
- 8.5 fl oz warm water
Tools
To make skillet cakes, it’s necessary to have a good pan. I’m very happy with the one I link below.
- 1 Skillet 9.5-inch nonstick
Steps for preparing the water cake cooked in a skillet.
In a large bowl, sift the flour, baking powder and unsweetened cocoa, then add the sugar and mix to combine the dry ingredients.
Add the oil and the water in a thin stream, stirring vigorously (or with a whisk) until you obtain a smooth, homogeneous batter.
Thoroughly butter and flour the skillet you will use for cooking.
Pour the creamy batter into the skillet, cover with the lid and cook over low heat for 15 minutes (do not remove the lid during this phase as it could affect the rise).
Next, using a sheet of parchment paper placed on a plate, flip the cake, place it back into the skillet (with the parchment on the bottom), and cook for another 10 minutes with the lid on.
When cooking is complete, remove the lid and let the cake cool completely.
The cocoa water cake cooked in a skillet is ready to be enjoyed.
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Storage and tips.
Parchment paper is essential for flipping the cake because it prevents the surface from sticking to the bottom.
If you don’t have a nonstick skillet, place the parchment paper in the pan from the beginning and then pour the batter on top; always remember to use parchment paper when you need to flip the cake.
Please, do not remove the lid before 15 minutes, because this could affect the rise and the successful result of the cake.
