Indulge in the decadent richness of a perfectly moist chocolate cake, achieved not in a conventional oven, but in the surprising versatility of your pressure cooker! This recipe delivers a surprisingly light and airy texture, escaping the dense, heavy result often associated with pressure-cooked desserts. Forget the long baking times and complicated techniques; this no-bake chocolate cake is surprisingly simple to make, requiring minimal effort for maximum deliciousness. The intense heat and steam of the pressure cooker create a magically moist interior, while the top achieves a wonderfully fudgy perfection.
Imagine a chocolate cake so easy to prepare, it practically makes itself. This recipe simplifies the baking process significantly, making it ideal for even novice bakers. Ready to experience the magic? Let's dive into the step-by-step instructions and unlock the secret to a pressure cooker chocolate cake that will leave everyone wanting more.
Tools Needed
- Pressure cooker
- 8-inch baking pan or steel bowl
- Parchment paper or butter paper
- Microwave
- Spatula
- 10-inch cake board
Ingredients
- Salt: 1/2 teaspoon
- Instant Coffee: 1/2 teaspoon
- Baking Soda: 1/2 teaspoon
- Baking Powder: 1/2 teaspoon
- All-purpose Flour: 212 grams (or 1/2 cup + 6 tbsp)
- Cocoa Powder: 6 tablespoons
- Sugar: 1 cup
- Oil: 1/4 cup
- Vanilla Essence: 1 teaspoon
- Egg: 1
- Water: 1/2 cup
- Milk: 1/2 cup
- Sugar Syrup
- Chocolate Frosting
Step-by-Step Instructions
Step 1. Prepare & Combine Ingredients
- Remove the weight and rubber ring. Remove the filter. Spread 1 cup of salt in the pressure cooker to prevent burning. Preheat on medium flame for 5 minutes, then reduce to low for 10 minutes .
- Sift together flour, cocoa powder, salt, baking soda, baking powder, and sugar. Mix well and set aside .
- Heat 1/2 cup of water in the microwave for 40 seconds. Add instant coffee and mix. In a separate bowl, combine oil, vanilla essence, egg, and milk .
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Add the coffee water mixture and beat until well combined .
Step 2. Bake the Cake in Pressure Cooker
- Pour the batter into a greased and parchment-paper-lined 8-inch baking pan. Tap gently to remove air bubbles .
- Heat on medium flame for 5 minutes, then reduce to low flame and bake for 30-35 minutes (gas stove) or 50-60 minutes (electric stove) .
Step 3. Cool & Prepare for Assembly
- Let the cake cool slightly before removing it from the pan. Remove the parchment paper and let the cake cool completely .
Step 4. Assemble & Decorate the Cake
- Cut the cooled cake in half. Place the first layer on a cake board, drizzle with sugar syrup, and frost with chocolate frosting. Repeat with the second layer .
- Frost the entire cake with chocolate frosting. Decorate as desired .
Read more: How to Make Delicious Indian Rice Cakes: A Simple Recipe
Tips
- For a richer chocolate flavor, add 1 teaspoon of coffee to the hot water .
- You can find the creamy chocolate latte frosting recipe on my channel .
Nutrition
- N/A
FAQs
1. Can I use a different type of chocolate?
Yes! Feel free to experiment with semi-sweet, milk chocolate, or even dark chocolate chips. Just be mindful that the darker the chocolate, the more intense the flavor will be.
2. What if my pressure cooker doesn't have a cake function?
Don't worry! Most recipes use the manual or high-pressure setting for a specific time, followed by a natural pressure release. Make sure to follow the recipe's instructions carefully for the best results. Always prioritize safety when using a pressure cooker.
This no-bake pressure cooker chocolate cake is a game-changer, proving that delicious desserts can be both simple and impressive. From its incredibly moist texture to its rich chocolate flavor, this recipe is sure to become a new favorite. So ditch the oven and embrace the effortless elegance of pressure cooking for your next chocolate craving!