Creamy Chocolate Cake in Stahl NevrStick Frypan


If you always struggle with the oven while baking; this one’s for you! ✨

This chocolate cake in a pan is so easy to make, and gives an oh so perfect chocolate cake🥰

The Stahl NevrStick Frypan makes the process even more easy with its Triply stainless steel base.

It is non-stick, 100% PFOA free, and dishwasher safe!

And guess what, it is induction safe & can be used in the oven up to 240 degrees Celsius 😍

Here are the steps to make your Chocolate cake in a pan:




  • ¾ cup (90g) cocoa powder
  • ¾ cup (180ml) milk
  • 1 + ½ cup (300g) caster sugar
  • ¾ cup (180ml) vegetable oil
  • 1 teaspoon (5ml) vanilla extract
  • 1 cup (285g) yogurt
  • 1 + ½ cup (285g) flour
  • 1 teaspoon (4g) baking powder
  • ½ teaspoon (3g) baking soda


For the Dark Chocolate Ganache:

  • 1 cup chopped dark chocolate
  • 1/2 cup fresh cream



  1. In a saucepan over medium heat, bring the cream to a simmer.
  2. Pour the hot cream over chopped dark chocolate and let it rest for a minute.
  3. Whisk the chocolate cream mixture until everything is combined well.
  4. Let it cool in the fridge for 30 minutes at least before using.



  • Make sure to cook the cake on induction and not on the stove as it can burn the bottom of the cake.
  • Make sure to cook the cake on the lowest heat possible in your induction.
  • Use a non-stick pan to make this chocolate cake as to be released easily and if you don’t have it, grease & line your pan with parchment paper.
  • Cover the pan with the lid and keep checking it in between and clean the water vapor which comes on the inside of the lid.
  • Let the cake cool properly before you demould it.


Dig in!

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