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Playing One of Curtis Stone's Favorite Treats: Easy, Gooey Chocolate Cake!

Chef Curtis Stone has been busy lately. He recently launched his own wine label and started a YouTube series with his wife called "Carry on with Curtis and Lindsay" that explores Sydney, Australia. But he still found time to make us dessert! For our Halloween show, he shared one of his favorite treats: a decadent and easy-to-make chocolate cake that's steamed rather than baked. The result? A gooey, pudding consistency. Top it with chocolate glaze and vanilla ice cream and watch it disappear. 

Pro Tip from Curtis: Both the cake batter and glaze can be made up to two days ahead, covered separately and refrigerated. Gently rewarm the glaze over low heat for about one minute, or until it is a pourable consistency. 

For more must-try desserts from Curtis, check out his Banana-Hazelnut Croissant Bread Pudding and Sweet Potato Souffles


  • Nonstick cooking spray
  • ½ cup natural unsweetened cocoa powder
  • 1 ¼ cups all-purpose flour, sifted
  • 1 ¼ teaspoons baking soda
  • ¼ teaspoon salt
  • 1 ¼ cups sugar
  • ½ cup canola oil
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2/3 cup buttermilk
  • 2/3 cup heavy cream
  • 4 ounces semisweet chocolate, coarsely chopped
  • Vanilla ice cream, for serving


Serves: 10


Preheat oven to 350°F. Spray the inside of a 9 x 5-inch loaf pan with cooking spray and line with parchment paper, leaving an overhang on 2 opposite sides. Spray parchment. 

In a small saucepan, bring 2/3 cup water to a simmer. Add cocoa powder and whisk for about 30 seconds, or until mixture has thickened slightly. Set aside to cool. 

Meanwhile, in a small bowl, whisk flour, baking soda and salt. In a large bowl, whisk sugar, oil, eggs and vanilla to blend. Add flour mixture in 3 additions, alternating with buttermilk between each addition. Whisk in cocoa powder mixture. 

Pour batter into prepared loaf pan and wrap pan tightly with plastic wrap. 

Place pan in a 13 x 9-inch baking dish. Add enough boiling water to dish to come halfway up sides of pan. Tent baking dish tightly with aluminum foil. Carefully transfer dish to oven and bake for about 1 hour and 20 minutes, or until cake springs back when gently pressed and a toothpick inserted into center comes out clean. Remove plastic wrap and transfer loaf pan to a wire rack to cool for 5 minutes. 

Meanwhile, in a small saucepan, bring cream just to a simmer. Remove from heat and add chocolate. Let sit for 3 minutes. Whisk glaze until smooth. 

Lift cake onto a serving platter using the parchment paper overhangs. Remove parchment. Pour about one-fourth of the glaze over warm cake. Slice and serve with ice cream and remaining glaze.