Easy Marble Cake with Chocolate Ganache Frosting | How to make Chocolate Cake without an Oven

Easy Marble Cake with Chocolate Ganache Frosting | Chocolate Cake without an Oven is an old-fashioned fusion cake loaded with vanilla and chocolate flavors.

This is a simple, eggless pastry that is baked without an oven and is full of delectable flavors that explode in one’s mouth.

Tender vanilla and fudgy chocolate swirls make this dessert a flavor-packed one. We produce two flavors in one cake with a single batter; there is no need to prepare separate batters.

It is an eggless version where we use a mixture of curd and baking soda instead of eggs to give the batter its structure and solidity.

I enjoy preparing cakes, especially in a pressure cooker, since the aroma permeates the entire kitchen and makes it seem wonderful and real. Baking on a stovetop is the most traditional way of making a cake. Wherein we first coat the cooker with a layer of salt or sand approximately 250 gms thick, then set the tin on the stand and bake.

Try our other dessert recipes featured in this blog, Rice kheer, Mysore Pak, Mango pudding, Rasmalai, Kajjaya, Kashi halwa, Carrot halwa

Baking is such an art that even a newbie learns to enjoy the process of it. There are three steps to making this pastry: To begin, combine all of the wet ingredients with the dry components in a mixing bowl. Then we split them in half and add chocolate powder to one and vanilla extract to the other.

Secondly, we bake it in the pressure cooker for 25-30 minutes on low heat, or until it is fully cooked and elevated.

Finally, we make the ganache and frosting by pouring hot cream over the chocolate and letting it cool. The cake is then iced and embellished with additions such as choco chips, chopped chocolate, gems, or sprinkles.

How to make Easy Marble Cake

1. Pour salt into a pressure cooker and heat on low for 5-6 minutes. Place a heat-resistant stand in it.

2. Grease an 8-inch cake pan with cake goop (cake pan release) – Cake goop is produced by combining a tablespoon of all-purpose flour and a tablespoon of ghee.

3. Cut and line the pan with parchment paper and set it aside.

4. Combine all-purpose flour, baking powder, and baking soda in a mixing dish.

5. Add the ground caster sugar and gently combine.

6. In a separate dish, whisk curd until smooth.

7. Add oil and whisk for a minute, making sure that the oil and curd are mixed properly

8. Now, add ½tsp vanilla essence and continue to whisk for a minute.

9. Now, add the flour mixture to the wet ingredients and mix them using the cut and fold method.

10. Prepare a batter consistency mixture without any lump.

11. Now, divide the batter into 2 parts.

12. Add cocoa powder to the first batter and Mix well until all of it is fully incorporated.

13. In the other part, add ½tsp of extra vanilla essence and mix well.

14. Now, add the batter to the greased and lined cake tin alternatively with vanilla and cocoa-filled batter, and fill until the tin is ¾th filled.

16. Make swirls of the 2 batters with a toothpick to ensure both flavors mix. Now, tap the pans to release any air bubbles trapped in the batter.

17. Keep them in the pre-heated pressure cooker and close the lead (do not put the whistle) and bake for 20-30 minutes in low flame or until the toothpick inserted at the center come out clean.

Making Ganache

1. Finely chops the compound and place it in a mixing bowl.

2. Heat the cream in a saucepan over medium heat. When it begins to bubble around the edges, turn off the heat. Keep stirring to avoid scorching.

3. Pour the hot cream over the chopped compound and cover the bowl. Keep it aside for 10-15 minutes.

4. Gently whisk the mixture with a wooden spatula, beginning in the center and working your way out. The ganache begins to deepen and becomes a silky substance.

Allow the mixture to cool for 15-20 minutes before using it as icing.

Cake frosting

1. After the cake is cooled demould it and remove the parchment paper.

Now cut the cake into 2 layers and spread the ganache in between them.

2. Finish the dressing by icing the outer part of the cake.

4 Decorate this decadent cake with rainbow sprinkles, jewels, and chocolate chips.