Easy 15 Minutes Cake in a Frying Pan | No-Bake Chocolate Cake

A slice of chocolate layer cake with white cream filling between the layers, topped with rich chocolate sauce and garnished with chopped pistachios, served on a white plate. Another slice is visible in the background on a separate plate.
4.50 from 28 votes

Learn how to make the easiest cake ever – cake in a frying pan! To make this pancake cake you need only 15 minutes of work and few basic ingredients. This easy chocolate cake is made with 4 layers of cake (pancake), creamy mascarpone cream, chocolate ganache and chopped pistachios. The beauty of this cake is that you can make as much slices as you want, and you don’t have to make a whole cake.

A slice of chocolate layer cake with white cream filling between the layers, topped with rich chocolate sauce and garnished with chopped pistachios, served on a white plate. Another slice is visible in the background on a separate plate.

Easy 15 Minutes Cake in a Frying Pan | No-Bake Chocolate Cake

4.50 from 28 votes
Prep Time 15 minutes
WORK TIME 15 minutes
DIFFICULTY Easy
Cuisine World
Servings 2 yields

Ingredients
 

For the cake layer:

  • 1 Egg
  • 2 tablespoons 25g Sugar
  • 1 tablespoon 15g Butter, melted
  • â…“ cup 80ml Milk
  • ½ cup 63g All-purpose flour
  • 2 tablespoons 15g Cocoa powder
  • ½ teaspoon Baking powder
  • â…› teaspoon Salt

For the filling:

  • ½ cup 115g Mascarpone cheese
  • 1 ½ tablespoons 30ml Milk
  • 3 tablespoons 20g Powdered sugar
  • ½ teaspoon Vanilla extract

For the topping:

  • 40 g Dark chocolate
  • ¼ cup 60ml Heavy cream
  • Pistachios

Instructions
 

  • DIRECTIONS
    1. Make the cake layer: in a bowl, whisk egg and sugar until combined. Add milk, butter and whisk until combined. Add flour, cocoa powder, baking powder and salt. Stir until combined and smooth.
    2. Heat a 9-inch (23cm) non-stick pan, lightly grease the pan with oil spray with oil.
    3. Pour the butter, spread it evenly. Cover with a lid. Cook over medium-low heat until bubbles start to form on the surface of the pancake, about 3-4 minutes. Flip and cook for 1-2 minutes. Remove from heat and set aside to cool.
    4. Make the filling: in a small bowl, stir mascarpone, milk, powdered sugar and vanilla extract, mix until smooth. Transfer to a piping bag (optional).
    5. Cut the pancake into equal quarters. Assembly: take one quarter of the cake layer and spread 1/3 of the cream, then top with the second quarter and spread another 1/3 of the cream, top with third cake layer and spread the last 1/3 of the cream. Then, top with the last cake quarter. Then cut the cake into two smaller slices as showed in the video. Set aside.
    6. Make the ganache: chop the chocolate and place in a heat proof bowl. in a small saucepan bring heavy cream to a simmer. Pour over the chocolate and let sit for 1-2 minutes, then stir until melted.
    7. Pour chocolate ganache over the cake slices. Sprinkle with chopped pistachios and serve.
    NOTES:
    WHAT CAN BE USED INSTEAD OF MASCARPONE?
    Instead of mascarpone cheese you can use regular cream cheese.
    HOW MANY SERVINGS DOES THIS RECIPE MAKES?
    This recipe makes 2 cake slices. If you want to make more slices just multiple the quantities.
    CAN WE MAKE THIS AS A WHOLE CAKE?
    Yes, you can make this cake as a whole cake easily. Follow the same steps, just multiply the ingredients by 4. Then, divide the batter into four and make for pancake layers. Then build the cake without cutting it.
    HOW LONG CAN WE KEEP THE CAKE?
    The cake can be stored in the fridge, covered, up to 3 days.
     
    MORE EASY DESSERT RECIPES:

Video

YouTube video
Nutrition information is automatically generated and thus we can not guarantee it is 100% accurate.

5 Comments

  1. Made it gluten free with a flour mix of 1.5 cup Yuca and 1 cup rice flour. Also doubled the sugar and used oil instead of butter. In between the layers I did shortening, sugar and peppermint extract and decorated with fresh flowers. Perfect dessert that was gluten and dairy free for Valentine’s Day. Thanks so much for the inspiration!!!

    February 15, 2021
    1. Sounds like Bel created a whole new and different cake. The filling inside the layers bore no resemblance to the original recipe.

      March 10, 2021
  2. Question: the dark chocolate in the end are you using compound chocolate or just dark chocolate? also what percentage dark is it?
    like we get it in 50% and 75%?

    February 25, 2022
    1. This is a ganache so any recipe you have will work for it but usually:
      Ingredients
      8 ounces semisweet or bittersweet chocolate (we like 61 percent cacao)
      1 cup heavy cream
      â…› teaspoon coarse salt

      January 7, 2024
  3. Join newsletter please

    May 5, 2023
4.50 from 28 votes (28 ratings without comment)

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