A moist and rich chocolate cake made effortlessly in a pressure cooker. Perfect for celebrations or a simple homemade dessert!
Author:sarah tag
Prep Time:10 minutes
Cook Time:35 minutes
Total Time:45 minutes
Yield:8 servings 1x
Category:Dessert
Method:Pressure Cooking
Cuisine:International
Ingredients
Scale
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.