A Quick and Delightful No-Oven Chocolate Layer Cake
Discover this innovative Russian-inspired layered cake that requires no oven – just a stovetop and 30 minutes of your time! This delectable dessert features thin chocolate layers held together with a rich, creamy custard filling. Perfect for warm summer days when you don’t want to turn on the oven, or for those times when you need an impressive dessert in a hurry.
Ingredients
For the Cake Layers:
- 260g (2 cups) all-purpose flour, sifted
- 10g (2 tablespoons) cocoa powder
- 10g (2 teaspoons) baking powder
- 200g (1 cup) sugar
- 130ml (½ cup) milk
- 1 pinch salt
- 50ml (¼ cup) vegetable oil, plus extra for cooking
- 2 large eggs
- 1 teaspoon baking soda
- 1 tablespoon white vinegar (9%)
- 1 pinch vanilla powder or 1 teaspoon vanilla extract
- 100ml (⅓ cup) boiling water
For the Cream Filling:
- 180g (¾ cup) butter (72.5-82.5% fat)
- 225g (1 cup) sour cream (20-25% fat)
- 1 large egg
- 100g (½ cup) sugar
- ½ tablespoon cornstarch
- 1 tablespoon all-purpose flour
- 1 pinch vanilla powder or 1 teaspoon vanilla extract
Instructions
Making the Cake Layers:
- In a large bowl, combine sifted flour, cocoa powder, baking powder, and salt.
- Add sugar, milk, vegetable oil, and eggs. Whisk until smooth.
- In a small bowl, combine baking soda with vinegar. When it fizzes, add to the batter.
- Add vanilla and boiling water. Mix until well combined.
- Heat a 28cm (11-inch) non-stick pan over medium heat.
- Lightly grease the pan with oil.
- Pour one ladle of batter, swirling to create a thin layer.
- Cover with a lid and cook for 2-3 minutes.
- Flip and cook for another 2 minutes.
- Repeat with remaining batter.
Making the Cream Filling:
- In a thick-bottomed saucepan, melt butter over medium heat.
- Add sour cream, egg, and sugar. Whisk constantly.
- Add cornstarch, flour, and vanilla.
- Cook, stirring continuously, until mixture thickens and bubbles.
- Remove from heat but continue stirring until cooled slightly.
Assembly:
- Trim edges of cake layers to create even circles.
- Crumble trimmed edges for decoration.
- Place first layer on serving plate, spread with cream.
- Repeat with remaining layers.
- Cover top and sides with remaining cream.
- Decorate with cake crumbs.
Time and Nutritional Information
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Servings: 8-10
Per serving (approximate):
- Calories: 450
- Fat: 24g
- Carbohydrates: 52g
- Protein: 7g
- Sugar: 28g
Pro Tips and Tricks
- Ensure all ingredients are at room temperature for smooth mixing
- Use medium heat consistently for even cooking
- Keep stirring the cream constantly to prevent lumps
- Let the cake rest for 2-3 hours before serving for best texture
- Use a spring-form pan base as a template to trim layers evenly
Variations and Substitutions
- Replace cocoa with matcha powder for a green tea version
- Use heavy cream instead of sour cream for a richer filling
- Add instant coffee powder for a mocha flavor
- Include chopped nuts between layers for extra crunch
- Make it gluten-free by using 1:1 gluten-free flour blend
Common FAQs
Q: Can I make this cake ahead of time?
A: Yes, it can be made 24 hours in advance and stored in the refrigerator.
Q: Why did my cream curdle?
A: This usually happens if the heat is too high or ingredients weren’t at room temperature.
Q: Can I freeze this cake?
A: Yes, it freezes well for up to 2 months when wrapped properly.
Q: What’s the best pan to use?
A: A non-stick pancake pan or crepe pan works best, preferably 28cm in diameter.
Storage and Make-Ahead Tips
- Store assembled cake in the refrigerator for up to 3 days
- Cake layers can be made ahead and stored at room temperature for 24 hours
- Cream filling can be made ahead and refrigerated for up to 2 days
- Let refrigerated cake sit at room temperature for 30 minutes before serving
- For freezing, wrap individual slices in plastic wrap and aluminum foil
The result is a beautifully layered, no-bake cake that’s sure to impress your guests with its professional appearance and delicious taste. Perfect for any occasion, this cake combines the convenience of stovetop cooking with the elegance of a traditional layered dessert.
