Original Cake Pan Cake : the yummy idea without turning on the oven…
When you don’t have the time or inclination to turn on the oven, but have an overwhelming craving for chocolate, chocolate pan cake is the solution for you! Simple, quick to make and just as delicious, this alternative to the classic chocolate cake is sure to win you over!
Frying pan chocolate cake is perfect for breakfast but also for a mouth-watering snack or last-minute dessert. The quick preparation also makes it ideal for those who don’t have a lot of time but don’t want to give up the goodness of a homemade cake.
Ingredients:
- 50g (1/2 cup) plain flour (all-purpose flour)
- 8g (2 tsp) baking powder
- 10g (2 tbsp) unsweetened cocoa powder
- 1 egg
- 10g (2 tsp) vegetable oil
- 8g (1 tbsp) honey
- 50ml (3 1/2 tbsp) milk (30ml/2 tbsp for the batter and 20ml/1 1/2 tbsp to moisten the cake)
- Chocolate hazelnut spread (like Nutella), as needed to cover the surface
- A knob of butter (about 1 tbsp) to grease the pan
How to prepare the Original Cake Pan Cake:
- In a bowl put the egg and add the 00 flour and sifted baking powder.
- Add the bitter cocoa, honey and also the seed oil. Mix until the mixture is firm, then add 30 ml milk.
- Grease an 18-cm-diameter nonstick pan with a knob of butter and pour in the mixture. Cover with a lid and bake the cake for about 15 min over a low flame, checking as you go.
- To check that the cake is cooked, do the toothpick test. If you insert a wooden toothpick into the cake and it comes out perfectly dry, the cake is cooked; if, on the other hand, the dough sticks to the toothpick, you need to extend the cooking time. Once ready, prick the entire surface of the cake and moisten with 20 ml of milk.
- For an even more mouth-watering result, cover the surface of the cake with chocolate or hazelnut spread.
Bon Appétit!