5-Minute Melt-in-Your-Mouth Chocolate Cake
Time
-
Prep: 5 minutes
-
Cook: 30–40 minutes
-
Total: ~45 minutes
Servings
6–8 slices
 Ingredients
-
1 cup all-purpose flour
-
1 cup sugar
-
¼ cup cocoa powder (unsweetened)
-
1 tsp baking soda
-
¼ tsp salt
-
½ cup vegetable oil
-
1 cup warm water or milk
-
1 tsp vanilla essence
-
1 tbsp vinegar or lemon juice
Optional Chocolate Glaze
-
½ cup dark chocolate
-
¼ cup fresh cream or milk
-
1 tsp butter (optional)
 Method (Very Simple)
Step 1: Mix Dry Ingredients
In a bowl, combine:
-
Flour
-
Sugar
-
Cocoa powder
-
Baking soda
-
Salt
Mix well.
Step 2: Add Wet Ingredients
Add:
-
Oil
-
Warm water or milk
-
Vanilla essence
-
Vinegar or lemon juice
Mix gently until smooth. Do not overmix.
Step 3: Bake
-
Pour batter into a greased cake pan
-
Bake at 170–180°C (340–350°F) for 30–40 minutes
-
Toothpick test: comes out clean or slightly moist
👉 No oven?
Cook on low heat in a covered pot or pan for 45 minutes.
Step 4: Chocolate Glaze (Optional but Recommended 😋)
-
Melt chocolate + cream using double boiler or microwave
-
Stir until smooth
-
Pour over warm cake
 Notes
-
Cake stays moist even without eggs
-
Vinegar reacts with baking soda → super soft texture
-
Tastes better the next day
Tips for Best Results
✔ Use warm liquid, not hot
✔ Don’t overbake
✔ Sift cocoa for smoother texture
✔ Use dark cocoa for richer flavor
Nutritional Information (Per Slice – Approx.)
-
Calories: 260 kcal
-
Carbohydrates: 35 g
-
Fat: 14 g
-
Protein: 3 g
-
Sugar: 20 g
 Benefits
-
Eggless & budget-friendly
-
Quick preparation
-
Perfect for beginners
-
Soft, moist, bakery-style texture
 Q & A
Q: Can I make it without cocoa?
Yes, replace cocoa with flour for a vanilla cake.
Q: Can I use butter instead of oil?
Yes, same quantity, melted.
Q: How long does it stay fresh?
2 days at room temperature, 5 days refrigerated.
Q: Can I make cupcakes?
Yes! Bake for 18–22 minutes.