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For all chocolate lovers out there, this chocolate cake baked in a pressure cooker can really turn out to be ‘Love at First Sight’. It has every essential element in it that makes up a perfect cake- rich, fudgy, moist and spongy. Before going into the details of it, let us decipher what makes this recipe a unique one. It is unusual because it is a kind of ‘mix in the pan’ recipe, whereby you blend just the right quantity of all-purpose flour, milkmaid, cocoa powder, baking powder, chocolate powder, butter and powdered sugar together.  I have made many other cake recipes in a pressure cooker as well like black forest cake, eggless rava cake, vanilla Cake, tutty fruity cake, spongy biscuit cake, No Bake Oreo Ice-cream Cupcake, Eggless Zebra Cake, Ferrero Rocher Chocolate, Chocobar Ice-cream, 10 Minutes Chocolate Cake, Red Velvet Cake, Hot Fudge Pudding Cakeetc

I have posted many cake recipes like:chocolate rava cake, eggless cake using oven, mango cake, tutty fruity cake, Eggless Chocolate Brownie, Coffee Chocolate Ice-Cream Recipe At Home, Chocolate Mousse Cake For Desserts, Homemade Chocolate Pudding Dessert Recipe, Easy Chocolate Swiss Roll Recipe, Oreo Ice Cream Cake Recipe, Golden Chocolate Pudding

For novice bakers, baking a chocolate cake is perhaps the first thing in their to-do list. The task is a little intimidating and challenging with all those equipment and ingredients demanding a correct usage. Choosing a pressure cooker is much more effortless as compared to an oven, which is why I am penning down this method for you to follow.

This recipe is really close to my heart since I prepare it for my husband on every Valentine’s Day. However, I spend the entire day staring at this irresistible chocolate cake, waiting for my husband to return from work so that we could celebrate the special day and devour it at the end. 😀 The best feeling is when I am praised for my baking skills, encouraging me to try it again the next time with full enthusiasm.

As for the chocolate Ganache, a pure blend of dark chocolate and whipping cream, it is easy peasy, requiring a little effort at the time of whisking. When it is all ready, pour it at the centre of the cake without a delay, to come up with a wonderful sweet treat. The beauty of this chocolaty liquid is that it never hardens like butter cream frosting, leaving your cake all moist and classy in appearance. Note that I haven’t included egg in this blend, to suit the cravings of vegetarians out there.

Baking chocolate cake in an oven is easy job but preparing it in a pressure cooker takes a lot of courage. You have to be aware of all the tactics to come up with a fluffy cake. A piece of advice would be not to use the rubber gasket at the time of baking. Note that pouring water into the cooker or heating it without salt will be a big no! Keep this in mind to end up successful as a baker.

Eggless Chocolate Cake in Pressure Cooker

This is a very simple eggless chocolate cake recipe made using pressure cooker.

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Course: Dessert

Cuisine: Indian

Keyword: cake, chocolate cake, Desserts

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Servings: 6 -6

Calories: 536kcal

Author: Reshu Drolia

Ingredients

• 100 grams all purpose flour
• 100 grams butter
• 1/2 tin milkmaid condense milk
• 2 tablespoon powdered sugar
• 1 tablespoon cocoa powder
• 1 tablespoon Chocolate powder
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/2 cup milk
• 1 cup salt for baking
• ½ tsp Vanilla essence optional

For Icing:

• 130 grams dark chocolate
• 3/4 cup heavy whipping cream
• Choco chips for garnishing

Instructions

• Fill the cooker with salt upto 1 1/2 inches and place a plate on it.
• Preheat the cooker for 5-10 minutes on medium flame with the salt.
• Take a bowl and add butter, condensed milk and mix well using a whisk.
• Now add sugar and again mix it well for few seconds by using whisk.
• Take another bowl and add all the dry ingredients in a bowl and mix it well.
• Gradually, put the flour mixture into the bowl of wet ingredients and mix well after each addition.
• Add milk accordingly and beat till the batter becomes smooth and fluffy.
• Take baking tin and sprinkle about a tablespoon of flour. Now swirl the pan so it will stick to greased surface.
• Pour the batter into the tin and tap the pan on the counter top to remove bubbles.
• Now the batter is ready to bake.
• Now, keep the flame on medium low and place the tin with the cake batter inside the cooker.
• Close the cooker, remove the whistle and bake the cake on medium low heat for 30-35 minutes.
• Check the cake with a tooth pick, the tooth pick should come out clean.
• Remove it from the pressure cooker and keep aside to cool for 10 minutes.
• Scratch the sides of the pan, invert the tin and tap sharply to unmould the cake .
• Let it cool completely before frosting. Your Chocolate cake is ready.

To make chocolate Ganache:

• Take a deep bowl and add roughly chopped dark chocolate, whipping cream and microwave it for 15-20 seconds.
• Whisk the chocolate and cream with the help of wired whisk.
• Now put the cake on wired rack and place the container below the rack to collect the excess chocolate Ganache.
• Now start pouring ganache at the center of the cake and cover the entire cake with chocolate ganache.
• At last garnish the cake with some choco chips and leaves it to set for 30 minutes.
• Cut the eggless chocolate cake into slices and serve.

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Notes

Notes: Do not use the rubber gasket.
You can use sand instead of salt.
Do not pour water inside the cooker as we are not steaming the cake.
Do not heat empty cooker without the salt as your cooker will get damaged.
Make sure the butter is always at room temperature before using. If in case you forgot to take out the butter from refrigerator, in that case microwave it for 10 seconds to make little soft.

Nutrition

Serving: 1Slice | Calories: 536kcal | Carbohydrates: 49g | Protein: 8g | Fat: 35g | Saturated Fat: 21g | Cholesterol: 79mg | Sodium: 19124mg | Potassium: 255mg | Fiber: 3g | Sugar: 30g | Vitamin A: 975IU | Vitamin C: 0.2mg | Calcium: 209mg | Iron: 3.7mg

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Equipment Used:

Prestige Pressure Cooker

How to make eggless chocolate cake recipe:

• Fill the cooker with salt till 1 1/2 inches and place the plate or any stand on top of it.

• Put the lid on top of the pressure cooker (Do not close the lid) and preheat the cooker for 5-10 minutes on medium flame with the salt. Meanwhile let’s prepare our cake batter.
  (We are following the same principle as in the oven, but here the salt is heated and the cake gets cooked in the heat produced by the salt.)

• Take a bowl and add butter, condensed milk and mix well using a whisk.
• Now add sugar and again mix it well for few seconds by using whisk.
• Take another bowl and add all the dry ingredients (all-purpose flour, soda, baking powder, chocolate powder, cocoa powder) in a bowl and mix it well.

• Gradually put the flour mixture into the bowl of wet ingredients and mix well after each addition.

• Add milk accordingly and beat till the batter becomes smooth and fluffy. Do not over mix it.

• Grease the baking tin with butter. Then sprinkle about a tablespoon of flour. Now swirl the pan so it will stick to greased surface (all over pan and also around the edges). Now invert the pan over a sink or garbage and tap it gently with your hand to remove excess flour.

• Pour the batter into the tin and tap the pan on the counter top so that batter spread evenly and all the air bubbles get removed.

• Now the batter is ready to bake.
• Now, keep the flame on medium low and place the tin with the cake batter carefully inside the cooker.

• Close the cooker , remove the whistle and bake the cake on medium low heat for 30-35 minutes or till a knife/toothpick inserted into the cake comes out clean.

• Check the cake with a tooth pick, the tooth pick should come out clean. If the tooth pick is sticky, then again cover the lid of pressure cooker and continue to bake for some more minutes.

• Remove it from the pressure cooker and keep aside to cool for 10 minutes. Once it cools down a bit, scratch the sides of the pan, invert the tin and tap sharply to unmould the cake .

• Let it cool completely before frosting. Your Chocolate cake is ready.

To make chocolate Ganache:

• Take a deep bowl and add roughly chopped dark chocolate, whipping cream and microwave it for 15-20 seconds. Do not over boil the cream, just heat the cream.

• Whisk the chocolate and cream with the help of wired whisk until smooth and fluffy and make it slightly cool down.

• Now put the cake on wired rack and place the container below the rack to collect the excess chocolate Ganache.

• Now start pouring ganache at the center of the cake and cover the entire cake with chocolate ganache.

• At last garnish the cake with some choco chips and leaves it to set for 30 minutes.

• Cut the eggless chocolate cake into slices and serve.

Note:

• Do not use the rubber gasket.
• You can use sand instead of salt.
• Do not pour water inside the cooker as we are not steaming the cake
• Do not heat empty cooker without the salt as your cooker will get damaged.
• Make sure the butter is always at room temperature before using. If in case you forgot to take out the butter from refrigerator, in that case microwave it for 10 seconds to make little soft.

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See Recipe In हिन्दी (Hindi)