Pressure Cooker Chocolate Cake Recipe

Are you a novice baker looking for the perfect chocolate cake recipe? Then you will enjoy this recipe with detailed instructions to bake a pressure cooker chocolate cake.

No special ingredients are required for this recipe, and you will be amazed by how easy it is to make.

Expected Outcome

By the end of your cooking time you should expect to have a light, soft, and moist cake. The taste of your cake should be similar to that of a Dutch truffle cake.

Precooking Instructions

You should have the following things in mind when baking this cake:

  • Never use water when baking in a pressure cooker
  • Do NOT use the gasket of the pressure cooker
  • Ensure even radiation of heat by placing a plate at the bottom of the cooker
  • Avoid over-heating the pressure cooker, ideally simmer
     

Pressure Cooker Chocolate Cake

Time: 1 hour, Servings: 6

For cake:

  • 2 Eggs, broken
  • 3/4 cup Flour
  • 3/4 tsp Baking Soda
  • 1/4 tsp Salt
  • 3 tsp Butter, softened
  • 1/2 cup Sugar
  • 1/4 cup Water
  • 3 tsp Cocoa Powder
  • 1/2 cup Lemon Juice
  • 1/2 tsp Vanilla Extract
  • 1/4 cup Milk

Beat the egg in mixing bowl. Add flour, baking soda, and salt and whisk until they are perfectly blended. Set aside.

In a separate mixing bowl, add the softened butter and sugar. Whisk manually until smooth.

Combine the flour mixture with the sugar mixture. Mix well until it gets fluffy. Add the water and cocoa powder. Mix until the powder is fully blended in. Add lemon juice, vanilla extract, and milk, and mix again. Ensure that the batter has no lumps.

Grease a cake pan with butter. Pour batter into pan and then tap the pan to remove all the air bubbles from your batter.

Place a plate at the bottom of your pressure pan, this ensures there is effective and even radiation of heat. Close the pressure cooker and heat on low for 2 minutes. When the cooker is evenly heated, place the cake pan in the pressure cooker and replace the lid.

Cook on low for 45-50 minutes. The cake is ready if you insert a tooth pick it gets no wet crumbs.

Remove the cake from the pressure cooker. Place on a cooling rack. While still hot, make holes in it using a fork. These holes will allow the icing to settle perfectly on the cake.

For icing:

  • 4 tsp Cocoa Powder
  • 2 Tbsp Butter, salted or unsalted
  • 10 tsp Brown Sugar
  • 1/4 cup Milk
  • 1 tsp Vanilla Extract

Combine all the icing ingredients in a sauce pan. Cook on low until the mixture gently boils. Stir continuously until the sugar dissolves completely and the cocoa powder blends in thoroughly.

Pour the icing on top of your cake, let it settle into the holes. Allow the cake with icing to cool for at least 10 minutes before serving.

This pressure cooker chocolate cake, as described above, will result in a spongy and soft cake. You can also bake in an oven. In that case allow 35-40 minutes of baking time.

Enjoy! 🙂

Get these 100-Year-Old Chocolate Recipes

We found an old book and got the rights to publish it for you. Now these 138 recipes from 1909 are available as a digital download. Take a look here.

Photo: "Moist Chocolate Cake" by Chocolate Dessert Recipes is licensed under CC BY 2.0 / cropped from original

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