Water Cake with Cocoa in a pan, too easy and too good.
My obsession with water cakes is now well known. Today I present the version of the Water Cake with Cocoa cooked in a pan.
If you are looking for a soft, delicious, and egg-free dessert that doesn’t require the use of an oven, you are in the right place. but no fear, if you prefer the classic baking method you just need to click Here.
This magical batter cooks directly on the stove in just 25 minutes, giving you a surprising result. It’s the perfect alternative when you’re short on time.
I am sure the intensity of the cocoa and the softness of this cake will amaze you. You can find my tips for perfect success at the end, right after the recipe.
Let’s start baking, good recipe.
Giusi.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for the Water Cake with Cocoa
For this recipe, I used rice flour, but you can use the flour you prefer. Just remember that each flour absorbs differently, and this batter should be creamy.
- 1 2/3 cups all-purpose flour (I used rice flour)
- 1/4 cup unsweetened cocoa powder
- 1 tbsp baking powder
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1 cup warm water
Tools
To make cakes in a pan, you need a good pan. I highly recommend the one I indicate below.
- 1 Pan 24 cm non-stick
Steps for Preparing the Water Cake Cooked in a Pan
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 water gradually, stirring vigorously (or with beaters) until you get a smooth and homogeneous batter.
Grease and flour the pan you’re going to use for cooking carefully.
Pour the obtained creamy batter inside, cover with the lid and cook over low heat for 15 minutes (please don’t remove the lid at this stage as it may affect the rising).
Then, with the help of a sheet of parchment paper placed on a plate, flip the cake, place it back into the pan (with the parchment paper on the bottom), and cook for another 10 minutes with the lid on.
Once cooking is complete, remove the lid and let cool completely.
The water cake with cocoa, cooked in a pan, 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 non-stick pan, place the parchment paper from the start and then pour the batter on top; always remember to use the parchment paper when you need to flip the cake.
Please, do not remove the lid before 15 minutes, because this could affect the rising and the successful outcome of the cake.
