Question

how to make chocolate cake in pressure cooker​

Answer 1

Answer:

Ingredients Of Chocolate Cake in a Pressure Cooker

1 Cup flour

1/4 cup cocoa powder

1 1/4 tsp baking powder

1/4 cup butter

3/4 cup castor sugar

1/4 cup water

2 Eggs

1/2 tsp vanilla essence

1/8 tsp salt

6 inch baking tin (round and greased)

How to Make Chocolate Cake in a Pressure Cooker

In a mixing bowl, sift the flour, cocoa powder and baking powder.

Add in the butter, sugar, salt, water and vanilla, and beat the ingredients using a whisk.

Add the eggs and beat the batter until smooth.

Transfer into the baking tin.

Heat the pressure cooker, covered with the lid but without the pressure, for 3-4 minutes on high heat, then place the cake tin in the empty cooker (do not add water in the cooker).

Close the lid (without the pressure), lower the flame and let it cook until done (about 30 minutes.

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Answer 2

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A few things to remember:

• Do not use water in the pressure cooker
• Do not use the gasket (the rubber ring around the rim of the lid of your pressure cooker)
• Always place a plate or stand at the bottom of the pressure cooker to make sure heat is spread evenly while cooking
• Keep flame to a simmer so that the cooker doesn’t heat up too much
• Always be super careful when using your pressure cooker to make a cake.
• This is obviously not the intended purpose of a cooker and it can result in injury or worse if you don’t follow the instructions carefully.
• Please check my detailed post on using a pressure cooker for baking to make sure you are following the right method, I can’t stress on this enough.

DESCRIPTION

Make a delicious and spongy chocolate cake in a pressure cooker. This cake recipe needs to oven or microwave to prepare.

INGREDIENTS

1. 3/4 cup of plain flour
2. 3/4 tsp of baking soda (soda bi carb)
3. 1/4 tsp of salt
4. 3 tbsp of cocoa powder
5. 3 tbsp of butter, softened at room temperature
6. 1/2 cup of sugar
7. 1 egg
8. 1/4 cup of water
9. 1/4 cup of milk
10. 1/2 tsp of vinegar or lemon juice
11. 1/2 tsp of vanilla extract

INSTRUCTIONS

1. In a bowl, whisk the flour, salt and baking soda together until well combined
2. Set aside until needed
3. In another bowl, cream the butter and sugar with a whisk until it comes together. You don’t need an electric beater, just do this step by hand until the butter and sugar are well incorporated
4. Add the egg to this and beat again well until the mixture is a bit fluffy
5. Now add water and cocoa to this and mix well until the cocoa powder has fully blended in
6. Add the vinegar or lemon juice and the vanilla, mix again
7. Add milk and mix gently again
8. Now add the flour mixture in two additions, folding gently after each addition. Do not overmix at this stage, just mix until you don’t see any traces of flour remaining and the batter is lump free (small lumps should be okay, they will disappear on baking)
9. Grease a small 6″ cake pan with butter and pour the batter in
10. Tap the cake pan firmly on the kitchen counter a couple of times to remove any air bubbles in the batter
11. Preheat the pressure cooker by placing the plate or tray at the bottom of the pressure pan and closing the lid (no water needed, no gasket needed on the lid)
12. Heat on medium flame for about 2 minutes until the cooker is hot
13. Gently lower the cake pan with a pot holder into the pressure pan
14. Close the lid and keep the flame very low (simmer)
15. Cook for about 45-50 minutes until the a toothpick inserted into the cake comes out clean. The cake will also leave the sides of the pan, which is a good indication that it’s cooked
16. Remove from inside the cooker and cool for 10 minutes in the cake pan
17. Then, gently invert onto a cooling rack or plate and cool the cake completely before cutting and serving
18. You can also use this cake as a base and frost it, make multiple layers, etc.

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