No oven? No, problem. Try a steamed cake recipe instead. The steaming process makes for a decently moist cake. It’s also the perfect size for making a cake for two (or one)!

Equipment needed: Small three-cup Bundt cake that fits into the steamer basket of a pot set with the lid on. Alternatively, try a small cake pan that fits your steamer/pot. You will need to line the pan with parchment paper and may need to adjust the cooking time.

Steamed Mini Chocolate Bundt Cake

Chocolate Cake

1 cup flour
¼ cup cocoa powder
2 large eggs
½ cup canola oil
½ cup Greek yogurt
¼ cup semi-sweet chocolate chips
¼ cup sugar
½ tsp baking powder
½ tsp baking soda
½ tsp vanilla
pinch of salt
pinch of espresso powder (optional)

Chocolate Ganache

¼ cup heavy cream
9-ounce semi-sweet chocolate, broken into small pieces
½ tsp vanilla

Prepare the steamer. Fill a steamer pot with water and bring it to a simmer, ensuring the water level is below the rack.

Mix dry ingredients. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, salt, and espresso powder.

Mix wet ingredients. In another bowl, whisk together the eggs, canola oil, Greek yogurt, sugar, and vanilla extract.

Combine wet and dry ingredients. Gradually add the dry ingredients to the wet ingredients, stirring gently to avoid overmixing. Once fully combined, fold in the semi-sweet chocolate chips.

Prepare the cake pan. Grease a small Bundt cake pan or heatproof bowl/cake pan and pour the batter into it. (Note: If using a Bundt pan, add some cocoa powder to the pan to coat after you grease it). Tap the pan lightly on the counter to even out the batter. Cover the pan with foil so the condensation doesn’t drip into the cake.

Steam the cake. Place the cake pan into the steamer. Cover and steam for about 40-45 minutes or until a toothpick inserted in the center comes out clean. Be sure to check the water level in the steamer occasionally and add more water if needed.

Make the ganache. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it come to a full boil. Place the semi-sweet chocolate pieces in a heatproof bowl. Once the cream is simmering, pour it over the chocolate pieces. Let the cream and chocolate sit for about 2-3 minutes without stirring. This will allow the chocolate to soften and melt from the heat of the cream.

After the resting time, stir gently with a spatula or whisk until the chocolate is completely melted and smooth. Stir in the vanilla extract to the ganache, blending well.

Let the ganache cool for a few minutes at room temperature. It will thicken as it cools.

Once the cake is done, remove it from the steamer and allow it to cool. Drizzle the cake with ganache before slicing.

Enjoy!