130 grams (1 cup) all-purpose flour
29 grams (⅓ cup) cocoa powder
1 teaspoon baking soda
¼ teaspoon table salt
198 grams (1 cup packed) light brown sugar
2 large eggs
1 teaspoon instant espresso powder
1/2 cup sour cream
6 tablespoons (¾ stick) salted butter, melted
1 1/2 teaspoons vanilla extract

Cut an 18-inch length of foil and gently scrunch together to form a snake about 1 inch thick. Shape into a circle and set on the bottom of a large Dutch oven. Add enough water to reach three-quarters up the coil. Mist the bottom and sides of a 9-inch round cake pan with cooking spray, line the bottom with a round of kitchen parchment, then coat the parchment. Place the prepared pan in the pot on top of the foil coil.

Sift the flour, cocoa powder and baking soda into a medium bowl, then whisk in the salt. In a large bowl, whisk the sugar and eggs until slightly lightened, about 30 seconds. Whisk in ½ cup water, the espresso powder, sour cream, butter and vanilla. Add the flour mixture and whisk gently until just combined.

Pour the batter into the prepared pan. Cover and heat on high until the water boils. Reduce to low and steam, covered, until the center of the cake is just firm to the touch, about 23 minutes.

Turn off the heat and remove the lid. Let stand until the cake pan is cool enough to handle. Transfer the pan to a wire rack, then run a paring knife around the edge of the cake to loosen. Let cool completely. Invert the cake directly onto the rack, lift off the pan and remove and discard the parchment. Re-invert onto a serving plate. {read}


Make your cake on the stovetop! This no-oven-needed chocolate cake is “steamed” for about 20 minutes in a Dutch oven, which is not uncommon in many parts of the world. (It’s used to make for Indonesian and Chinese rice cakes and Korean red-bean pat siruteok.) The result in an unimaginably moist, tender cake every time. Steam, which has five times the energy of hot air, agitates the batter, causing it to set more quickly; moisture that would otherwise evaporate is retained in a stronger and uniformly moist crumb. Our chocolate version strikes a balance of being rich but not dense. Its velvety simplicity pairs well with a scoop of vanilla ice cream or just a dusting of powdered sugar. Chris Kimball demonstrates. Get the recipe for Stovetop Chocolate Cake via the link in our profile → @177milkstreet #milkstreet #milkstreetrecipes #cake #cakerecipes #dessert #dessertrecipes #chocolate #chocolaterecipes #food #baking #milkstreetbakes #milkstreetdesserts

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