Pressure Cooker Chocolate Cake Recipe – Easy Coffee Cocoa Delight

Last Updated on 4 months by Neha Deshmukh

Pressure Cooker Chocolate Cake Recipe – Easy Coffee Cocoa Delight

Hey everyone! If you’re anything like me, you love a good chocolate cake. But sometimes, the thought of firing up the oven feels… daunting, especially during warmer months. That’s where this pressure cooker chocolate cake comes in! It’s unbelievably moist, intensely chocolatey with a hint of coffee, and surprisingly easy to make. I first stumbled upon this method when I was craving cake but didn’t want to heat up the kitchen, and honestly, it’s been a game-changer ever since.

Why You’ll Love This Recipe

This isn’t just any chocolate cake. It’s a super-soft, flavourful delight baked to perfection in your pressure cooker. No oven needed! It’s perfect for birthdays, celebrations, or just a cozy afternoon treat. Plus, the coffee and cocoa really elevate the chocolate flavour – trust me, you’ll taste the difference. It’s a fantastic option if you’re new to baking, or just looking for a simpler method.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1 cup All-Purpose Flour (120g)
• 2/3 cup Powdered Sugar (120g)
• 1 tsp Baking Powder (4g)
• 1/2 tsp Baking Soda (2g)
• 1 tsp Coffee Powder (2g)
• 1/4 cup Cocoa Powder (25g)
• 1/2 cup Curd (120ml) – I prefer using full-fat curd for extra moisture.
• 1/2 cup Refine Oil (120ml)
• 1/2 cup Milk (120ml)
• 1 cup Dark Chocolate (150g) – chopped
• 1/2 cup Fresh Cream (120ml)
• 1 tsp Butter (5g)
• 1/4 cup Dark Chocolate (50g) – for grating
• 2 tbsp Sugar Syrup (30ml)

Ingredient Notes

Let’s talk ingredients! The combination of coffee powder and cocoa powder is key here. It doesn’t make the cake taste overtly like coffee, but it deepens the chocolate flavour beautifully. Don’t skip them!

Using a pressure cooker for baking might sound strange, but it creates a wonderfully moist environment. The steam trapped inside keeps the cake incredibly soft. Also, make sure your curd is at room temperature – it helps with a smoother batter. And finally, good quality dark chocolate makes all the difference in the ganache.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your 5-liter pressure cooker with a pinch of salt at the base for 6-7 minutes. This creates a makeshift oven environment.
2. In a bowl, whisk together the curd and oil for 2-3 minutes until it’s nice and smooth. No lumps allowed!
3. Sift together the flour, powdered sugar, baking powder, baking soda, coffee powder, and cocoa powder into the wet mixture. Sifting ensures a light and airy cake.
4. Gently fold everything together using the cut-and-fold method. This means using a spatula to cut down through the center of the batter, then folding it over. Add the milk and mix just until combined – don’t overbeat!
5. Grease a cake tin with oil and dust it with flour. This prevents sticking. Pour the batter evenly into the tin.
6. Place the cake tin on a baking tray inside the preheated pressure cooker. Cover the cooker without using the whistle or ring.
7. Bake on a low flame for 40-45 minutes. To check if it’s done, insert a toothpick into the center – if it comes out clean, it’s ready!
8. Let the cake cool completely in the tin before removing it. This is important, or it might crumble.
9. While the cake cools, prepare the ganache. Heat the fresh cream in a saucepan. Pour it over the chopped dark chocolate, add the butter, and whisk until smooth and glossy.
10. Once the cake is cool, slice it horizontally into layers. Brush each layer with sugar syrup to keep it moist.
11. Spread a generous layer of ganache between each cake layer and coat the entire cake with the remaining ganache.
12. Grate some dark chocolate over the top for decoration. Refrigerate for at least 30 minutes before serving.

Expert Tips

Want to make this cake extra amazing? Here are a few tips I’ve learned along the way:

• Moist Cake Magic: Don’t overbake! A slightly underbaked cake is better than a dry one.
• Preventing Sticking: Really get into those corners when greasing and flouring the tin. A little extra effort here saves a lot of heartache later.
• Ganache Consistency: If your ganache is too thick, add a splash more cream. If it’s too thin, let it cool for a bit.

Variations

This recipe is a great base for experimentation!

• Vegan Adaptation: Substitute the curd with plant-based yogurt, use vegan butter, and ensure your dark chocolate is dairy-free.
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend. I recommend one that includes xanthan gum for better texture.
• Spice Level: My friend loves adding a pinch of cinnamon or cardamom to the batter for a warm, comforting flavour.
• Festival Adaptations: For birthdays, add sprinkles! For Christmas, a dusting of cocoa powder creates a snowy effect.

Serving Suggestions

This cake is delicious on its own, but a scoop of vanilla ice cream or a dollop of whipped cream takes it to the next level. A cup of hot coffee or tea is the perfect accompaniment.

Storage Instructions

Store leftover cake in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours meld together!

FAQs

Got questions? I’ve got answers!

(1) Can I make this cake without a pressure cooker?

Yes, you can! Bake it in a conventional oven at 180°C (350°F) for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

(2) What type of dark chocolate is best for the ganache?

I recommend using a dark chocolate with at least 50% cocoa content. The higher the cocoa content, the richer the ganache will be.

(3) How do I prevent the cake from sticking to the tin?

Grease the tin thoroughly with oil and dust it generously with flour. You can also line the bottom with parchment paper for extra insurance.

(4) Can I substitute the coffee powder with something else?

You can try substituting it with an equal amount of hot chocolate powder, or simply omit it altogether. But the coffee really enhances the chocolate flavour!

(5) How can I adjust the sweetness of the cake and ganache?

Reduce the amount of powdered sugar in the cake batter for a less sweet cake. For the ganache, use a darker chocolate with a higher cocoa percentage, or add a pinch of salt to balance the sweetness.

(6) What is the cut-and-fold method and why is it important?

The cut-and-fold method is a gentle way to combine ingredients without deflating the air bubbles created by the baking powder and baking soda. This results in a lighter, fluffier cake.