Fluffy Chocolate Chip Cake (No Oven Needed!)

This Fluffy Chocolate Chip Cake is a light, moist, and chocolaty treat that I can whip up with just one egg and a few pantry staples. Whether I cook it on the stovetop or bake it in the oven, it comes out perfectly soft with a tender crumb and a sprinkle of chocolate chips on top for that extra sweetness.

Why You’ll Love This Recipe

I love this cake because it’s quick, easy, and requires minimal ingredients. It’s perfect for those times when I want a small-batch dessert without the fuss. Plus, I don’t even need an oven—it cooks beautifully right on the stovetop. It’s a great option for beginners or when I want something sweet with no mixer and no mess.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 egg

• 1/3 cup sugar (added gradually)

• 1/4 cup oil

• 1/3 cup all-purpose flour

• 2 tablespoons cocoa powder

• 1/2 teaspoon baking powder

• 1/2 teaspoon vanilla extract

• Chocolate chips (for topping)

Directions

1. I beat the egg in a mixing bowl and gradually add the sugar, continuing to beat until stiff peaks form.

2. I pour in the oil and beat for another minute until fully incorporated.

3. I sift in the flour, cocoa powder, and baking powder to keep the batter smooth and lump-free.

4. I add the vanilla extract and gently fold everything together until just combined.

5. I pour the batter into a greased 5-inch mold and sprinkle chocolate chips over the top.

6. To cook on the stovetop, I preheat a heavy-bottomed pan with a lid on medium flame for 5 minutes.

7. I place the mold inside the pan, cover it, and cook on low flame for 20–30 minutes, checking for doneness with a toothpick.

8. Alternatively, I bake the cake in a preheated oven at 160°C (320°F) for 20–30 minutes until a toothpick comes out clean.

Servings and timing

This recipe yields one small cake, perfect for 2–3 servings. Prep takes about 10 minutes, and cooking or baking time is 20–30 minutes depending on the method I choose.

Variations

Sometimes I mix chocolate chips directly into the batter for a gooier texture. I’ve also tried adding a teaspoon of instant coffee powder for a mocha twist. If I want it extra moist, I drizzle a little chocolate syrup or warm milk over the cake before serving.

Storage/Reheating

I store leftovers in an airtight container at room temperature for up to 2 days. To reheat, I microwave it for 10–15 seconds to bring back that soft, fresh-from-the-pan feel.

FAQs

Can I double the recipe?

Yes, I double the ingredients and use a larger mold, adjusting the cooking time by an extra 10–15 minutes as needed.

What if I don’t have chocolate chips?

I chop up a chocolate bar or use chunks of dark or milk chocolate instead—they work just as well.

How do I know when it’s done?

I insert a toothpick in the center. If it comes out clean or with a few moist crumbs, the cake is ready.

Can I make it eggless?

Yes, I substitute the egg with 1/4 cup plain yogurt or unsweetened applesauce. The texture changes slightly but still tastes great.

Is it better on the stove or in the oven?

Both methods work well. The stovetop version gives a soft, almost steamed texture, while the oven creates a slightly firmer, bakery-style crumb.

Conclusion

This Fluffy Chocolate Chip Cake is the perfect little treat to satisfy my sweet cravings fast. It’s easy, mess-free, and so versatile—with or without an oven. Whether I enjoy it warm or let it cool and slice, it’s always a delightful dessert that’s as simple as it is satisfying.