Soft chocolate cake with no mixer whisks together by hand and bakes in about 30 minutes. The batter is built on oil and boiling water instead of creamed butter, so there is no need for any electric equipment to get a soft, moist texture.

Why whisking by hand is enough, no mixer needed

Cakes that need a mixer are usually built on creamed butter and sugar, a method that beats air into the batter and requires long mixing. This cake works the opposite way. The oil and boiling water create a liquid batter whose rise comes from baking soda reacting with the acidity in the cocoa, not from air worked in mechanically. That is exactly why a regular hand whisk is enough to get the mixture smooth, with no need for any prolonged beating.

How to tell the cake is done without drying it out

A chocolate cake is deceptive because the dark color hides the doneness cues that are easy to spot in a pale cake. The right test is a toothpick that comes out with a few moist crumbs clinging to it, not completely clean. A cake left in the oven until the toothpick comes out fully clean is already on its way to drying out, since residual heat in the pan keeps cooking it even after it leaves the oven.

Soft Chocolate Cake, No Mixer

Soft chocolate cake with no mixer whisks together by hand and bakes in about 30 minutes.

Soft Chocolate Cake, No Mixer
Servings: 10 slicesPrep time: 10 minCook time: 30 minTotal time: 40 min

Ingredients

  • 7.4 oz / 210 g all-purpose flour (1.5 cups)
  • 7 oz / 200 g sugar (1 cup)
  • 1.75 oz / 50 g cocoa powder (1/2 cup)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup / 240 ml milk
  • 1/2 cup / 120 ml canola oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup / 120 ml boiling water

Instructions

  1. Preheat oven to 350°F / 175°C and line an 8.5 inch (22 cm) round cake pan with parchment paper.

  2. In a large bowl, whisk together the flour, sugar, cocoa, baking soda and salt.

  3. Add the milk, oil, egg and vanilla, and whisk by hand until smooth.

  4. Gradually whisk in the boiling water. The batter will be fairly thin, and that is normal.

  5. Pour into the pan and bake for about 30 minutes, until a toothpick inserted in the center comes out with a few moist crumbs, not completely clean.

  6. Remove and let cool in the pan for about 10 minutes before transferring to a rack.

Frequently Asked Questions

Why is the batter so thin?
The boiling water adds moisture and helps the cocoa release its flavor, which is exactly what keeps the cake soft, even though the batter looks thinner than in regular cakes.

Can I substitute melted butter for the oil?
Yes, that works fine, but oil keeps the cake soft longer since it does not solidify again when chilled the way butter does.

How do I know the cake is not overbaked?
If the edges start pulling away from the sides of the pan and the center is still slightly soft to the touch, it is time to take it out, even if the toothpick does not come out fully clean.

Can I bake this as cupcakes?
Yes, divide the batter into a muffin tin and shorten the baking time to about 18 to 20 minutes.