Indulge in the most decadent and richest frying pan chocolate cake recipe you’ve ever laid eyes on! With a gooey, fudgy center and a crispy, golden-brown crust, this cake is sure to satisfy any sweet tooth. Learn how to make this show-stopping dessert in the comfort of your own home, using just a few simple ingredients and a trusty frying pan. Whether you’re a seasoned baker or a beginner in the kitchen, this recipe is sure to impress friends and family alike. So go ahead, get ready to sink your teeth into the richest frying pan chocolate cake ever!
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Ingredients:
1/3 Cup Oil
1/3 Cup Yogurt
1/2 Cup Powdered Sugar
1 Cup All Purpose Flour
1/4 Cup Cocoa Powder
1 Tsp Baking Powder
1/2 Tsp Baking Soda
Pinch of Salt
1/2 Cup Milk
Ingredients: For Coffee Concoction
1/2 Cup Hot Water
1 Tbsp Powdered Sugar
1/2 Tsp Coffee Powder
Ingredients: Chocolate Ganache
3/4 Cup Dark Compound Chocolate or Milk Chocolate or Mix of Both
1/3 Cup Fresh Cream
Complete Recipe (Step by Step)
- In a bowl add 1/3 cup oil, 1/3 cup yogurt. Mix together thoroughly. Add 1/2 cup powdered sugar. Mix again well. Sift 1 cup plain flour, 1 Tsp baking powder,1/2 Tsp baking soda,1/4 cup cocoa powder. Sift the dry ingredients with a pinch of salt and mix very slowly. Add 1/2 cup milk in 2 batches. Add little milk and mix in one direction with a spatula. Mix very slowly. Now add rest of the milk and mix slowly in one direction.
- Cook in 9 or 10 inches frying pan.
- Line 10 inches frying pan with butter paper and grease the pan.
- Pour batter in greased pan.
- Tap to release the bubbles.
- Cover the glass top with a cloth to make it air tight and to avoid condensation.
- Cover Tightly.
- Preheat old skillet or tawa for 15 minutes on medium heat.
- After 15 minutes, lower the flame to low and place the frying pan on it.
- Cook for 20 – 25 minutes. Keep an eye on it. DO NOT OVER COOK
- Cook till tooth pick comes out clean (Keep checking in between)
- Flame should be very low.
For Coffee Concoction
- In a bowl, add 1/2 cup hot water.
- Add 1/2 Tsp Coffee
Add 1 Tbsp Sugar
Mix and keep aside
13. Check after 25 minutes. If tooth pick comes out clean than switch off the flame. Remove the skillet and let it cool down.
14. While cake is cooling down, prepare chocolate ganache.
15. Take chopped 3/4 cup dark compound chocolate or milk chocolate or mix or both. Pour 1/3 cup of hot fresh cream. You can use store bought chocolate spread too. Let the chocolate melt. If chocolate doesn’t melt than heat over double boiler. Place the ganache in the fridge till its sets or apply over cake while its still warm.
16. Remove the cake from the frying pan when it cools down. Flip the pan over a plate and carefully remove the butter paper. Cake hasn’t burnt from underneath. Its super soft and moist.
17. Place back the cake in the pan and pour coffee concoction over it.
18. Make holes with a tooth pick and pour 3 – 4 Tbsp coffee over it cake. Chocolate cake taste better with little coffee.
19. When cake has fully cooked down, pour chocolate ganache or store bough chocolate spread.
20. Place the cake in fridge for 15 minutes or serve immediately.
Cake will be super soft and fluffy. Enjoy with favourite tea or coffee on a sunny afternoon or cloudy evening.
