Chocolate Cake in Pressure Cooker: A Step By Step Guide...

 

Chocolate Cake in Pressure Cooker: A Step-by-Step Guide

Who says you need an oven to enjoy a delicious, moist chocolate cake? If you have a pressure cooker at home, you can bake a soft, fluffy, and decadent chocolate cake with ease. This blog will walk you through a step-by-step guide to making a chocolate cake in a pressure cooker, with all the tips and tricks to get it just right


Why Make a Cake in a Pressure Cooker?

  • No Oven Needed: Perfect for kitchens without ovens.

  • Quick and Convenient: Faster preheating and cooking time.

  • Soft and Moist Texture: The steam helps keep the cake moist.

Ingredients You'll Need

Dry Ingredients:

  • 1 cup all-purpose flour (maida)

  • 1/2 cup cocoa powder

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • A pinch of salt

Wet Ingredients:

  • 3/4 cup sugar (powdered or granulated)

  • 1/2 cup milk (room temperature)

  • 1/4 cup yogurt or curd

  • 1/4 cup oil or melted butter

  • 1 tsp vanilla essence

  • 1 tsp vinegar or lemon juice

Tools Required

  • A 5 to 6-liter pressure cooker (aluminum or stainless steel)

  • A cake tin or steel bowl that fits inside the cooker

  • A trivet or steel ring stand

  • Mixing bowls and a whisk/spatula

  • Parchment paper or oil for greasing

Step-by-Step Instructions

🔹 Step 1: Prepare the Pressure Cooker

  • Remove the gasket (rubber ring) and whistle/weight from the cooker lid.

  • Place a trivet or any steel ring/plate at the base of the cooker to avoid direct contact between the cake tin and the bottom.

  • Preheat the cooker on low flame for 5 to 10 minutes with the lid on (no water).

🔹 Step 2: Grease and Prepare the Cake Tin

  • Grease the inside of the cake tin with oil or butter.

  • Place parchment paper or dust with flour to avoid sticking.

🔹 Step 3: Mix the Dry Ingredients

  • Sift flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl.

  • This helps remove lumps and gives the cake a better texture.

🔹 Step 4: Mix the Wet Ingredients

  • In a separate bowl, combine sugar, milk, yogurt, oil, and vanilla essence.

  • Mix well until the sugar dissolves.

  • Add vinegar or lemon juice last. Let it react slightly (this gives a fluffier cake).

🔹 Step 5: Combine Wet and Dry Ingredients

  • Slowly add the wet mixture to the dry mixture.

  • Fold gently using a spatula or whisk until well combined. Do not overmix.

🔹 Step 6: Pour into Cake Tin

  • Pour the batter into the greased tin.

  • Tap lightly to remove air bubbles.

🔹 Step 7: Cook in the Pressure Cooker

  • Place the cake tin carefully inside the preheated pressure cooker.

  • Close the lid without the whistle and gasket.

  • Bake on low flame for 35 to 50 minutes depending on the size of the tin and flame intensity.

✅ Check for Doneness:

  • Insert a toothpick or knife in the center after 35 minutes.

  • If it comes out clean, the cake is ready.

Cooling and Serving

  • Let the cake rest for 10 minutes in the tin.

  • Then demold it carefully onto a wire rack or plate.

  • Allow it to cool completely before slicing or frosting.

Optional: Simple Chocolate Frosting

Ingredients:

  • 1/2 cup dark chocolate or choco chips

  • 2 tbsp cream or milk

  • 1 tsp butter

Method:

  • Melt chocolate using a double boiler or microwave.

  • Add milk and butter and stir till smooth.

  • Spread over the cooled cake.

Tips for Perfect Cake in Pressure Cooker

  • Never use water inside the cooker for dry baking.

  • Always remove the gasket and whistle.

  • Avoid using non-stick pans inside the pressure cooker; go for steel or aluminum.

  • Keep the flame low to prevent burning.

 Frequently Asked Questions (FAQs) about making a Chocolate Cake in a Pressure Cooker, based on the blog:

1. Can I use any type of pressure cooker to bake the cake?

Yes, you can use any 5 to 6-liter aluminum or stainless steel pressure cooker. Avoid non-stick cookers, as high dry heat may damage their coating.

2. Why do we remove the whistle and gasket while baking?

The whistle and gasket are used for pressure cooking, which involves steam. Removing them turns the cooker into a mini oven by allowing dry heat circulation, preventing pressure build-up.

3. Do I need to add water to the pressure cooker?

No, for baking cakes, do not add water. It’s a dry bake, unlike cooking rice or steaming.

4. What type of cake tin should I use?

Use a steel or aluminum tin that fits comfortably inside the cooker. Avoid glass or ceramic as they may not handle direct dry heat well.

5. How do I prevent the cake from burning at the bottom?

Place a trivet, steel ring, or salt layer at the bottom to prevent the cake tin from touching the direct heat surface.

6. Can I use wheat flour instead of maida (all-purpose flour)?

Yes, but the texture may be slightly denser. For better results, mix 50% wheat flour + 50% maida.

7. Can I make this cake without eggs?

Yes, the recipe is already eggless, using curd/yogurt and vinegar for softness and fluffiness.

8. How do I know the cake is done?

Insert a toothpick or skewer into the center after 35–40 minutes. If it comes out clean or with a few crumbs, it’s ready.

9. Can I use a regular cake batter in the pressure cooker?

Yes, most regular cake batters (without yeast) can be cooked in a pressure cooker following this method.

10. How long can I store the cake?

The cake stays fresh for 2–3 days at room temperature, or up to 5 days in the fridge. Store in an airtight container.

Conclusion

Now you don’t need an oven to enjoy a delicious homemade chocolate cake. With just a few ingredients and a pressure cooker, you can bake a cake that’s just as fluffy, rich, and chocolaty as any store-bought treat. Whether it’s for a birthday, celebration, or sweet craving—this pressure cooker chocolate cake is sure to impress.



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