Ultra Moist Chocolate Cake No Oven

Ingredients

• 2 eggs (at room temperature)
• 150 g granulated sugar (or brown sugar according to preference)
• 350 ml milk (200 ml for the batter + 150 ml hot for soaking)
• 100 ml sunflower oil
• 1 pinch salt
• 200 g all-purpose flour (sift to avoid lumps)
• 40 g unsweetened cocoa powder (avoid sweetened cocoa)
• 1 packet baking powder
• 100 g milk chocolate (tablet, to melt with a little milk)
• 1 sheet parchment paper (to facilitate unmolding)

Instructions

1. Beat the eggs and sugar

   Crack the two eggs into the large bowl, add the granulated sugar and whisk vigorously until the mixture lightens and becomes frothy.

   Time: PT2M

2. Incorporate the liquids

   Pour the milk (200 ml), the sunflower oil (100 ml) and a small pinch of salt, then mix quickly until homogeneous.

   Time: PT1M

3. Add the dry ingredients

   Sift the flour (200 g) and the unsweetened cocoa (40 g) together, add the packet of baking powder, then gradually incorporate to the edges of the bowl while whisking gently to avoid lumps.

   Time: PT2M

4. Prepare the mold

   Place a sheet of parchment paper at the bottom of the chosen microwave‑safe container (glass or plastic).

   Time: PT1M

5. Pour the batter

   Transfer the smooth batter into the prepared mold, smoothing the top lightly with the spatula.

   Time: PT30S

6. Microwave cooking

   Cook on maximum power for 4 minutes, then check doneness with a toothpick. If needed, add 30 seconds at a time until the toothpick comes out clean.

   Time: PT5M

7. Soak the cake with hot milk

   Pierce the cake all over with a knife or toothpick, then slowly pour 150 ml of hot milk over the top. Let the cake absorb the liquid for 2 minutes.

   Time: PT2M

8. Melt the chocolate

   Break the milk chocolate tablet (100 g) into a bowl, add 1‑2 tablespoons of milk, then melt in the microwave in 30‑second intervals, stirring between each, until a smooth sauce forms.

   Time: PT1M

9. Garnish and serve

   Pour the chocolate sauce over the cake, coating generously. Let rest at room temperature for a few minutes before cutting and enjoying.

   Time: PT30S

Nutrition Facts

Calories

520

Protein

5.5 g

Carbohydrates

60 g

Fat

23 g

Fiber

3 g

Ingredient Substitutions

• Instead of granulated sugar: brown sugar, coconut sugar
• Instead of milk: almond milk, oat milk
• Instead of sunflower oil: rapeseed oil, vegetable oil
• Instead of all-purpose flour: whole wheat flour, gluten-free flour
• Instead of unsweetened cocoa powder: unsweetened cocoa powder
• Instead of baking powder: baking soda + vinegar
• Instead of milk chocolate: dark chocolate, white chocolate

Equipment Needed

• large bowl
• whisk
• sieve
• microwave‑safe container (glass or plastic)
• parchment paper
• knife or toothpick
• microwave
• silicone spatula (optional)

Critical Steps — Do Not Skip

• Beat the eggs and sugar until the mixture lightens.
• Sift the flour and cocoa to avoid lumps.
• Microwave cooking: adjust time according to your appliance's power.
• Soak the cake with hot milk to achieve the ultra‑moist texture.

Chef Tips from the Video

• Use whole milk for extra moistness.
• Add a teaspoon of vanilla extract to the liquid mixture to enhance flavor.
• Lightly dust with powdered sugar just before serving for a decorative touch.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 2–3 days.

Freezer: Wrap the cake in portions, freeze up to 2 months.

Room temperature: At room temperature, the cake stays moist for 1 day.

Make-Ahead Tips

• The cake can be prepared ahead and kept in the refrigerator; gently reheat before serving.
• Melted chocolate can be prepared the day before and gently reheated in a bain‑marie.