cooker cake recipe | how to make cake in pressure cooker

cooker cake (pressure cooker) chocolate cake without oven

Be it any occasion, a Chocolate Cake never fails! It creates memories through its taste and flavors. Even if you are feeling low, this chocolate cake recipe will woo you over and make you feel happy as its moist and delicious. So, what are you waiting for? Go for this cake recipe explained through step-by-step pictures.

This chocolate cake is easy-to-prepare and can be made on any occasion. It can also be used as a base for any exotic cake. All you need is just a few ingredients in place to tweak this cake as per your preference. Chocolate cake is a simple yet yummy recipe, which can be prepared using the readily available ingredients.

Cake Recipes Without Oven

Cooker cake – spongy and a soft, light-textured delicious egg-free sponge cake recipe made in a pressure cooker.

Biscuit cake – this is one of the easiest and yummy cake recipe one can make. This no bake biscuit cake has chocolate in it and tastes too good.

Cucumber cake – a light, nutritious steamed cake made with yellow cucumber, semolina, jaggery and coconut. A traditional recipe from the Goan belt and is called as tavsali. In this recipe the cake is steamed instead of baking it.

pressure cooker chocolate cake recipe

This cake can also be made in the oven (Details mentioned in the recipe card & the step by step pics below). The recipe uses curd (yogurt) and vinegar. You can also use buttermilk instead of curd. Do use any good quality cocoa powder. I have used Hershey’s cocoa powder.

How to make Pressure Cooker Chocolate Cake

This pressure cooker chocolate cake is a soft, moist and a delicious cake made with all-purpose flour (maida), cocoa powder, curd (yogurt) and butter.

1. Grease a baking pan or baking bowl with butter or oil. Do make sure that the pan you use should fit inside a 5 or 6 liter pressure cooker.

2. In a bowl, take 1 cup all purpose flour (125 grams) and ¼ teaspoon salt.

3. Then add ½ cup sugar (100 grams).

4. Mix everything very well with a spoon or wired whisk. Keep aside.

5. Then in a pan, take ¼ cup unsalted butter (30 grams), ¼ cup oil and ¼ cup cocoa powder (20 grams). if using salted butter then skip adding salt in step 1.

6. Add ½ cup water.

7. Keep the pan on a low flame and with a wired whisk, continuously stir so that all the cocoa powder dissolves and the mixture becomes uniform. There should be no lumps.

8. The butter will start melting on a low heat.

9. Bring just to a boil over medium heat, stirring continuously with the whisk.

10. As soon as the chocolate mixture comes to a boil, immediately pour it into the flour mixture.

11. Just light mix. If you don’t mix, then also its fine. Keep aside.

12. In a 5 or 6 litre cooker, spread 1 cup salt evenly. Place the cooker on a low flame.

13. In another small bowl, take ¼ cup fresh curd or yogurt.

14. Add ¼ cup water to the curd.

15. Mix very well.

16. Then add 1 teaspoon vinegar to it. Mix again.

17. Next add 1 teaspoon vanilla extract or ½ teaspoon vanilla essence.

18. Lastly add ½ teaspoon baking soda. Since only baking soda is used, do make sure that the baking soda is fresh and active. To check the freshness, just dissolve a bit of baking soda in solution of vinegar and water and it should fizz and bubble.

19. Mix very well. This mixture will begin to froth.

20. Immediately add this mixture to the flour+chocolate mixture.

21. With a wired whisk mix very well.

22. However do not over do the mixing.

23. Pour into the greased baking tin.

24. gently shake the pan.

25. Place a rack or stand on the salt layer.

26. Place the cake pan on the stand.

27. Close with the cooker’s lid. The rubber gasket (rubber ring) and the whistle should be removed.

28. Bake the cake for 40 to 45 minutes on a low flame. If baking in an oven, then bake in a preheated oven at 180 degree Celsius (350 degrees Fahrenheit) for 35 to 40 minutes.

29. Check with a toothpick to see if the cake is done or not. The toothpick should come out clean. In fact, even after 20 to 25 minutes, you can open the lid and check to see if the cake is done or not.

30. Remove the cake pan carefully from the pressure cooker. While the cake is still hot. Poke a lot of holes in it using a fork or a toothpick or a wooden skewer. Make a lot of holes as this is where the icing seeps into and they cannot be seen once the icing has been cooled.

To make the icing

1. In a saucepan, take ¼ cup butter, 1 teaspoon vanilla extract or ½ teaspoon vanilla essence, 10 tablespoons brown sugar, ¼ cup milk and ¼ cup cocoa powder. Instead of brown sugar, you can also use regular white sugar or unrefined cane sugar.

2. Keep the pan on a low flame and with a wired whisk stir very well.

3. The sugar should melt and the cocoa powder should dissolve. Keep on stirring continuously to get an even mixture.

4. bring this mixture to a boil.

5. Once this icing mixture comes to a boil, then immediately pour it all over the cake. You don’t need to spread it as the icing seeps down inside the cake.

6. This cake tastes good warm also, but you cannot slice them and you can just have it directly from the pan. You can also cool the cake in the fridge and then have it. Cover the pan with a lid or foil when keeping in the fridge. I kept the cake in the fridge and thus I was able to slice them for the final pics