Sugar (adjust according to the kind of your cocoa)
Put the milk and finely crushed chocolate in a heat-resistant bowl and microwave until the chocolate is melted.
Stir in the sugar (skip if using no sugar) and vegetable oil with a whisk.
Add the pancake mix and sweetened cocoa. Mix until well-combined.
Pour the mixture into a cake pan lined with parchment paper. Bake in the oven preheated to 170℃ for 35-40 minutes.
If a toothpick inserted into the cake comes out clean, it's done.
The cake is crispy on the outside and fluffy on the inside when it's just out of the oven. Alternatively, you can chill the cake in the fridge before serving.
Story Behind this Recipe
I came up this recipe for an easy, delicious chocolate cake that contains no eggs and no butter.
I listed "0-30 g" of sugar because the amount varies depending on the kind of processed cocoa used. I used Morinaga Milk Cocoa and 10-20 g of sugar or no sugar seemed fine for this kind. You could use about 30-50 g of sugar if using unsweetened cocoa.