Pressure cookers aren’t just for savory dishes; they can be a game-changer in baking too. Discover the ease and efficiency of making a moist, decadent chocolate cake in a pressure cooker.
Advantages of Baking Chocolate Cake in a Pressure Cooker
Pressure cookers offer faster cooking times, retain moisture better than ovens, and create a unique texture that’s both fluffy and moist, making them ideal for baking cakes.
Here’s a recipe for a chocolate sponge cake that you can prepare using your pressure cooker. It’s easy and hasslefree and ready in just one hour.
Serving Size: 6
Preparation & Cooking Time: 1 hour
Ingredients:
¾ cup all-purpose flour
¼ teaspoon salt
¾ teaspoon baking soda
1 egg
½ cup sugar
3 tablespoons butter, softened
3 tablespoons cocoa powder
½ teaspoon lemon juice
¼ cup milk
½ teaspoon vanilla extract
¼ cup water
Instructions:
Whisk together the all-purpose flour, baking soda and salt. Set aside.
In another bowl, beat together the egg, sugar and butter.
Stir in the cocoa powder, lemon juice, milk, vanilla extract and water.
Add the flour mixture to the egg mixture, and stir.
Transfer the cake batter into a small cake pan.
Place the cake pan inside the pressure cooker.
Add water to the pressure cooker pot around the cake pan.
Seal the pot.
Cook on low for 45 minutes.
Let cool for 10 minutes.
Pressure Cooker Chocolate Cake
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Pressure Cooking
- Cuisine: International
Description
A moist and rich chocolate cake made effortlessly in a pressure cooker. Perfect for celebrations or a simple homemade dessert!
Ingredients
- 1 cup all-purpose flour
- ½ cup cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup sugar
- ½ cup milk
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup water (hot)
Instructions
- Prepare the pressure cooker: Remove the gasket and whistle from the lid. Place a metal stand or trivet at the bottom of the cooker and preheat it on medium heat for 5 minutes.
- Prepare the batter: In a mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Add the sugar, milk, vegetable oil, and vanilla extract. Mix until smooth. Gradually add hot water and mix until the batter is well combined.
- Prepare the cake pan: Grease a 6- or 7-inch cake pan and line it with parchment paper. Pour the batter into the pan and tap gently to remove air bubbles.
- Cook the cake: Place the cake pan on the trivet inside the preheated pressure cooker. Close the lid (without the gasket and whistle) and cook on medium heat for 30–35 minutes.
- Check doneness: Insert a toothpick into the center of the cake. If it comes out clean, the cake is ready. If not, cook for an additional 5 minutes.
- Cool and serve: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Decorate with frosting or serve as is.
Notes
- Use a heat-proof stand or trivet to keep the cake pan elevated in the pressure cooker.
- Do not add water to the pressure cooker; the dry heat method is used for baking.
- Decorate with chocolate ganache, whipped cream, or powdered sugar for added flair.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 14g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
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