How to Make a Cake Without an Oven | Chocolate Cherry Cake

Today I’ll show you How to make a cake without using an oven and I’ll make a Chocolate Cherry Cake. Moist chocolate cake filled with chocolate pastry cream and sweet cherries.

This super moist and delicious cake is so good, that no one will guess that it is made without an oven.

I already have a post about how to make a Chocolate Pastry Cream (just click the link), so in order to make this post shorter, I will not repeat this process.

Ingredients for the cake batter:

150g flour
30g cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 eggs
160g sugar
100g sour cream
110ml milk
100ml vegetable oil
1 1/2 tsp vanilla extract
1 tsp instant coffee

Ingredients for the cherry filling:

Chocolate Pastry Cream
285g frozen or fresh cherries
100 ml water
30g sugar
¼ tsp cinnamon
¼ tsp nutmeg

Ingredients for the glaze:

80g any chocolate you like
100 ml heavy whipping cream

Step 1

To make a cake without an oven we’ll need a Dutch oven pot. 8-inch baking pan, I use springform pan and big round cookie cutter. If you don’t have a cookie cutter you can make a ring using heavy-duty aluminum foil. We’ll place the cookie cutter on the bottom of the Dutch oven pot and place the baking pan on top of the cookie cutter. And the last thing we need to do is cover the bottom of our baking pan with parchment paper.

Step 2

Turn the stove on high heat, place the pot and the cookie cutter inside, cover with a lid and let it heat for 5 minutes.

Step 3

Start by sifting the flour, cocoa powder, baking soda, baking powder and salt, then mix them all together.

Step 4

In a large bowl, whisk the eggs and sugar for about two minutes. Add the sour cream, milk, vegetable oil, vanilla extract and instant coffee and whisk again.

Step 5

Add the flour mixture and whisk gently until combined. Pour the chocolate batter into the prepared baking pan.

Step 6

Reduce the heat to low and very carefully place the baking pan inside of the Dutch oven pot. Cover with a lid and cook for 35-40 minutes. Also, if you have a vented lid, place a towel on top of the hole, so steam doesn’t escape the pot. Don’t open the lid for the first 30 minutes. After 30 minutes, check if the cake has baked completely by putting a skewer in the middle of the cake. If it comes out dry, the cake is ready! My cake was fully baked after 35 minutes. Turn off the heat and let the pot cool for a few minutes then very carefully take out the baking pan.

Step 7

Using a knife slice between the cake and the baking pan and take the ring part off. Take off the bottom part of the springform and place the cake on the cooling rack. When the cake is warm to the touch, cover it with plastic wrap and refrigerate for a minimum of 2-4 hours or overnight.

Step 8

Next, let’s prepare the cherries. In a heavy-bottomed medium saucepan, add all the ingredients and stir together. Bring it to a boil and cook for about 2 minutes. Remove the pan from the heat and strain the cherries. Let them cool to room temperature saving all the juice.

Step 9

Next, let’s go back to our chocolate pastry cream. It was refrigerated for a few hours and now we need to whip it for about 1 minute to get a very smooth and silky consistency.

Step 10

When the cake is chilled, divide it into two cake layers, but not equally. One layer needs to be about 2/3 of the cake.

Step 11

Now, we need to remove the middle of the thick cake layer. With a sharp knife cut in a circle, retreating approximately half an inch, but not cutting through the bottom of the cake. Then take out all the cake inside of the circle. You should get a kind of an empty box.

Step 12

In a big bowl grind the cake that we pulled out with your hand. Add the chocolate pastry cream and the drained cherries. Mix everything together with a spatula. Our cake filling is ready.

Step 13

Now, soak the bottom layer of the cake with the cherry juice to give it an extra taste from the spices. Then fill it in with the cake filling that we just made. Smooth the filling with a spatula, soak the top cake layer with the cherry juice and cover the bottom cake layer. Refrigerate the cake for a minimum of two hours.

Step 14

In the meantime, let’s make some chocolate glaze to decorate the cake. Heat the heavy whipping cream in the microwave for about 1 minute, keeping an eye on it. Remove from the microwave just before it bubbles up. Pour the warm cream over the chocolate and allow to sit for 2 minutes. Gently stir the cream and chocolate together until they come together to a smooth consistency. Set it aside until cooled completely.

Step 15

Cover the chilled cake with the chocolate glaze and chill for another 30 minutes to allow for the glaze to set on the cake. You can also decorate the top of the cake with chocolate sprinkles or colorful sprinkles, or even fresh cherries.

Here it is chocolate cherry cake with an unusual cake assembly. No one will guess that you made this super moist and delicious cake without an oven.

Notes:

All the ingredients for the cake batter need to be at room temperature.
You can make the chocolate pastry cream, bake the cake and cook the cherries in one day and assemble the cake on the second day.

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