Top Of The Stove Cake
A rich, chocolatey stove-top cake with a moist texture and crunchy pecan topping, perfect for cozy gatherings or indulgent desserts that impress with minimal effort.
Ingredients
Instructions
- In a large Dutch oven, bring 3 cups water, 2 1/2 cups sugar, and 4 tablespoons butter to a boil.
- In a bowl or saucepan, mix remaining melted butter, remaining sugar, egg, milk, vanilla, flour, and cocoa.
- Pour this batter into the boiling sauce and turn down the heat to low.
- Cover and cook for 15 to 20 minutes.
- When done, sprinkle the top with broken pecans.
Tips & Substitutions
To ensure the best texture, make sure to mix the batter gently and avoid overmixing, as this can lead to a dense cake. If you don't have self-rising flour, you can substitute it by combining 2 1/2 cups all-purpose flour with 2 1/2 teaspoons baking powder and 1/2 teaspoon salt. Feel free to experiment with other nuts like walnuts or almonds for a different flavor.
Serving Suggestions
This cake is delightful on its own, but you can enhance it with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs beautifully with Kama'S Cherry Fruitcake(Best Fruitcake I'Ve Ever Eaten) for a festive dessert spread. Serve it alongside a cup of coffee or tea for an afternoon treat.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. If you prefer, you can refrigerate it for a longer shelf life, up to a week. To reheat, place a slice in the microwave for about 15-20 seconds or in a preheated oven at 350°F for 5-10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Top Of The Stove Cake contains roughly 1915 calories, with 44g protein, 288g carbohydrates, and 61g fat. It is an excellent source of dietary fiber (210% of the Daily Value), iron (158% of the Daily Value), and potassium (106% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 649mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of milk for this recipe?
Yes, you can substitute the milk with any non-dairy alternative, such as almond milk or oat milk, for a lactose-free option. Just ensure that the alternative is unsweetened to maintain the cake's intended sweetness.
What can I do if I don't have a Dutch oven?
If you don't have a Dutch oven, you can use a large, heavy-bottomed pot with a tight-fitting lid. Just make sure it's large enough to hold the boiling mixture and has enough room for the batter to expand while cooking.
How can I tell when the cake is done cooking?
Check the cake by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is done. Keep in mind that cooking time may vary slightly depending on your stove and pot size.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).