Will the chocolate sink and get burned? (Please help Emergency)

[RosyIvory]

Hi to you all,
I'm planing on making a simple cake for my family this Thursday as we have kind of a celebration. I already know the ingredients as I made it before. but my question is if I put chocolate chips would they sank in the bottom and get burned. (I use the kind of cans that makes the cake looks like a ring, as there's a hole in the middle of the cake, I'm not sure what it's called)

And these are the ingredients:
1 to 1.5 cup sugar, 4 eggs, vanilla, 1 cup oil, baking powder, 3 cup flour and 1 cup milk

PS: I put it on the top of the stove not in the oven and takes about an hour

So, Will this kind of dough make the chocolate chips sink and get burned? and if this likely to happen how can I fix it within the same ingredients? Or do I have the green light

 

[Mama Mangia]

If you do not want your chocolate chips, or fruits, raisins, nuts, etc. to NOT sink in a cake - you need to toss them with a bit of flour so that they are lightly coated. This will keep any moisture/liquid/etc. from oozing out and causing them to sink to the bottom of the pan during the baking/steaming/cooking process.

 

[The Ironic Chef]

My wife makes her version of a tunnel cake in the bundt pan. She uses chocolate chips and they have never sunk to the bottom. A cake batter is usually pretty thick. As long as your chocolate chips aren't mixed with lead, you will be fine.

If I am following what you wrote above about doing this, On top of the stove? On a burner?
I have never heard of baking a cake on top of the stove before. Specially for an hour. The cake pan you described sounds like a bundt pan and they are not a very heavy cake pan and usually have a non stick coating on the inside. Putting a batter into that type of cake pan and then on top of the stove? I'm at a loss here for understanding that aspect of cake baking or stove top cake cooking. Please describe this better. I'm really wondering if I'm getting the right view on this..

 

[Mama Mangia]

That had me too - but some cakes are steamed as well, some done in the crockpot, some done in an electric skillet, some on the stove top - there's always an inventive way to do something.

I have the original NordicWare bundt - it doesn't have any coating on it - I had to season it to use it. Great pan - old and heavy - does a fabulous job. I have a cheaper, thinner one - don't like it as much.

There are some cakes, fruit cakes, breads, etc. that are steamed on the stove top.

 

[RosyIvory]

First, thanks for your responses and your help.
As I see you're not familiar with this kind of pans, this pan works as the oven, (I make the burner medium-low) the heat inters from the middle and the heat vent from the gaps in the cover. It's like a circulation. I took these shoots for you.
Here's the pan and what's left from a cake I made couple days ago.

 

[RosyIvory]

Someone advised me to Separate the egg yolks from the whites and beat the whites as when making a sponge/meringue then mix all of the other ingredients together and then fold in the beaten whites as this will create a suspension to hold your chips in place.
Can this be done to this kind of dough/cakes beside folding the chocolate chips?

 

[Cook Chatty Cathy]

Wow a cake baked on the stove top! How neat.

I would do as MamaM suggested and do not put those chocolate chips in until you have dusted them in flour, I would then add them last and do not stir them in just scatter them atop the batter and see what happens.

By the way why aren't you using your oven to bake the cake? Why not use it if you have got one? If you do not have one or it is broken then I understand using stove top method. But you will have a far easier time baking it than cooking it stove top.

 

[The Ironic Chef]

Well, thats a different cake making concept. Cool pan too.
I would think the cake batter is more delicate than the chips and if that doesn't burn then why would the chips?

Your batter calls for 3 cups of flour, That's rather dense and to fold in just 2 egg whites will probably break the air from them. Dust the chips with flour as reccomended if you are that concerned.

 

[Mama Mangia]

To begin with - that pan is designed for the stove top and not the oven - it has what appears to be plastic handles that may not hold up in oven temperatures.

You can try to fold the egg white in separately and see how much difference there is (if there is any).

I'd like one of those pans myself!

 

[MsMai]

I have found that tossing choc chips, walnuts, etc. in a bit of

the dry cake mix works well, at the end of mixing just add it in and you have not added any extra flour to the recipe.

I find this cake pan extremely intersting also. I cannot view your attachment. Perhaps Mama can repost it. Thanks and good luck with your cake making.

 

[MsMai]

Oh, I can view it now. How very interesting. I have been a certified professional cake decorator for a long, long time although that is no longer my profession and I have never seen anything like that pan. Awesome! Where did you purchase it?

 

[RosyIvory]

Well, first to begin with, the cake was a success, I made the chocolate chips cake, and another one with orange juice and zest instead instead of milk, and every one kept asking for more, I'm so humble
Sadly even though, as you can see in the third photo, the chocolate chips didn't sink but they made like one tube of chocolate in the middle of the cake it looks like a sad face, right? that how I felt when I opened the cake because as you see in the second photo there are chips still on the top so I thought it worked out with me.
As for the first photo, I thought it looks beautiful and I wanted to share it with you
I don't know why or how this happened although I tossed the chips AND separated the eggs due to my paranoia
As for the pan, it's like 10 years old hear and my aunt's is way older than that and both are bought from Egypt