How to Make a Chocolate Cake in Your Dutch Oven


dutch oven chocolate cake

Chocolate cake in a Dutch oven is absolutely delicious! I like it on its own, with fruit additions. But when you make it as a chocolate cake, it’s even tastier! I have to tell you though-sometimes I over complicate the sugar substitute and the cake just doesn’t taste right to me anymore. But other times I’m able to get past that and still end up with a delicious dessert. And believe it or not-sometimes a chocolate cake in a Dutch oven tastes better than a chocolate cake in a traditional oven.

One of the things I love about this type of dessert is the ability to control the temperature. It’s really important that you use the right temperature when making a chocolate cake in a Dutch oven. This recipe makes a dark, rich cake for an eight inch square pan. It’s not something you can neglect if you’re trying to follow the healthy trend in cooking. But when baking a chocolate cake in a non-stick skillet, you want to keep the temperature moderate. Here’s why.

An Overview

A piece of chocolate cake on a plate

When you bake a chocolate cake in a dutch oven, the ingredients are mixed at room temperature and then heated to boiling. The boiling process helps to gelatinize the flour, which gives it a smoother texture. The result is a lighter cake with less flour and less water. Your chocolate chips will also do better. So don’t overcook them when making your batter.

When choosing your ingredients, remember that you want to use unsalted butter. Some people prefer salted, but if you want to go with a lower fat recipe, stick with unsalted. You’ll also want to include 1 tablespoon of brown sugar and about two tablespoons of vegetable oil. Depending on what your recipe calls for, you might need more or less of these ingredients. If the recipe says you should add a pinch of salt, you should do that instead of butter.

After preparing the cake batter, you’ll want to preheat your dutch oven for about fifteen minutes, so you’ll have time to finish cooking the cake once it comes out of the oven. Using a plate or bundt pan to serve is fine, so if you’re going to use one, set aside the prepared ingredients. Bring the lid up and set your oven timer.

Making Chocolate Cake in Dutch Oven

A close up of a piece of chocolate cake on a plate

The first thing to do is preheat your oven, which will likely take around fifteen minutes. In the meantime, your ingredients will need a bit of mixing. One cup of butter, three eggs, and three cups of sugar are a great base for a no-bake, low-fat chocolate cake recipe. When your butter and eggs are combined, add in the sugar. Mix until well-mixed and smooth.

Once everything is well blended and smooth, it’s time to add your no-bake, low-fat chocolate cake batter to your bundt pan. You will now place your prepared ingredients on top of your prepared baked goods. Frost the cake batter and let it cool before removing the lid. At this point you can now remove the coals. Again, be careful and only put the lid on for short periods of time.

Once your cake has cooled completely, you can frost with any type of frosting you desire. I prefer to keep it plain so that the cake can have a nice, even appearance. If you are using powdered sugar, you can also add some whipped cream to give it a bit of extra flavor. Once your chocolate is cooled completely, you can now cut it into pieces depending how you want your cake to look. I like to make sure that the pieces are equally dark in color, but you may adjust this if you like.

Subscribe to our monthly Newsletter
Subscribe to our monthly Newsletter