Frying pan chocolate cake with pudding butter cream
Very chocolaty, creamy and fluffy tastes the frying pan chocolate cake with pudding butter cream. With this recipe you can make it yourself easily and quickly without an oven. The cake layers are baked in a frying pan. It is ideal both for a celebration and for an ordinary tea party with the family.
Servings 10
Equipment
- Ø 20 cm (at the bottom) large pan
Ingredients
for the dough
- 225 ml milk
- 150 g sugar**
- 3 eggs
- 90 ml vegetable oil
- 40 g cocoa powder**
- 185 g flour**
- 12 g baking powder**
- 1 pinch of salt
- vegetable oil to grease the pan
for the cream
- 200 g butter room warm
- 500 ml milk
- 190 g sugar**
- 2 eggs
- 60 g cornstarch**
- vanilla (vanilla sugar, vanilla extract or vanilla bean**)
for the chocolate glaze
- 50 g butter
- 60 ml milk
- 70 g sugar**
- 30 g cocoa powder**
Instructions
Preparation of the dough
- Mix flour, sugar, cocoa powder, baking powder and salt in a mixing bowl.
- Add whisked eggs, milk and vegetable oil and mix briefly to form a homogeneous thick chocolate batter.
- Heat the frying pan on the lowest heat and grease it lightly with vegetable oil.
- Pour 1/3 of the chocolate batter into the pan, cover with lid and bake the cake layer on the lowest heat for about 15 minutes.
- Lightly grease the pan again, add 1/2 of the remaining chocolate batter to the pan and bake the cake layer again on the lowest heat with the lid closed for about 15 minutes. Repeat with the last portion of the batter and let all three cake layers cool.
Preparation of the cream
- Put milk, sugar, eggs and cornstarch in a thick-bottomed saucepan and mix thoroughly to form a homogeneous mass without lumps.
- Bring the milk mixture to a boil over medium heat, stirring constantly, then simmer for 2-3 minutes. Let the pudding cool to room temperature.
- Whip softened butter for about 5 minutes to a fluffy creamy pale consistency.
- Add vanilla as well as the pudding in batches and whip each time to a homogeneous cream.
Preparation of the cake
- Leave some cream for the sides of the cake. Spread the remaining cream generously on two of the three cake layers and stack them on top of each other. Place the third cake layer without cream on top last and spread the sides of the cake with the leftover cream. Chill the cake for at least 3 hours (or overnight).
Preparation of the chocolate glaze
- Mix sugar and cocoa powder in a small saucepan with a thick bottom.
- Add milk and mix until a homogeneous mass without lumps.
- Bring the mixture to a boil over medium heat while stirring, simmer for 1 minute and remove from heat.
- Immediately add butter cut into pieces to the hot chocolate mixture, stir until the butter is melted, and let the chocolate glaze cool to room temperature. (Pass it through a sieve if you find lumps in the glaze, if necessary).
- Frost the frying pan cake with the chocolate glaze and refrigerate to dry, about 30 minutes.
Notes
- Use a wooden skewer to check whether the respective cake base is baked.
- To bake the sponge cake layers, I used a coated pan that had a diameter of 20 cm at the bottom.
- Butter and the pudding for the cream need to be room warm and both about the same temperature so they can combine well when whipped.
- Note the detailed tips and tricks for making the frying pan chocolate cake with pudding butter cream at the top of the post.