Pressure Cooker Chocolate Cake Recipe – Easy Eggless Baking

Last Updated on 4 months by Neha Deshmukh

Pressure Cooker Chocolate Cake Recipe – Easy Eggless Baking

Hey everyone! If you’re anything like me, you love a good chocolate cake. But sometimes, the thought of heating up the oven, especially during those warm Indian summers, just feels…much. That’s where this pressure cooker chocolate cake comes in! It’s unbelievably easy, wonderfully moist, and doesn’t require an oven. I first stumbled upon this recipe when I was craving something sweet but didn’t want to deal with the oven heat, and it’s been a family favorite ever since.

Why You’ll Love This Recipe

This isn’t just any chocolate cake recipe. It’s a game-changer for a few reasons:

• Eggless: Perfect for those with egg allergies or anyone simply wanting to skip eggs.
• Oven-Free: No oven? No problem! The pressure cooker does all the work.
• Easy: Seriously, this is a beginner-friendly recipe.
• Moist & Delicious: You won’t believe how incredibly moist and flavorful this cake is.
• Quick: Ready in under an hour – perfect for those sudden sweet cravings!

Ingredients

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

• 1 cup all-purpose flour (about 120g)
• 0.25 tsp salt (about 1.5g)
• 0.5 cup sugar (about 100g)
• 0.25 cup unsalted butter (about 57g)
• 0.25 cup oil (about 60ml)
• 0.25 cup cocoa powder (about 30g)
• 0.5 cup water (about 120ml)
• 0.25 cup curd (yogurt) (about 60ml)
• 1 tsp vinegar (about 5ml)
• 1 tsp vanilla extract (about 5ml)
• 0.5 tsp baking soda (about 2.5g)
• 10 tbsp brown sugar (about 150g) – for the frosting
• 0.25 cup milk (about 60ml) – for the frosting

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe special:

• Cocoa Powder: Don’t skimp on the cocoa powder! A good quality cocoa powder really makes the chocolate flavor shine. I prefer using a Dutch-processed cocoa for a richer, smoother taste.
• Curd (Yogurt): This is our egg replacer! The curd adds moisture and helps create a tender crumb. Use plain, unsweetened curd. Full-fat curd works best, but you can use low-fat if you prefer.
• Pressure Cooker Magic: Baking in a pressure cooker creates a steamy environment, resulting in an incredibly moist cake. It’s a bit different than oven baking, but trust me, it works wonders!

Step-By-Step Instructions

Alright, let’s get baking!

1. First, grease a baking pan that fits comfortably inside your 5 or 6-liter pressure cooker. I usually use a round cake tin.
2. In a bowl, whisk together the all-purpose flour, salt, and sugar. Just give it a quick mix to combine.
3. Now, in a saucepan, melt the butter, oil, cocoa powder, and water over low heat. Stir constantly until everything is smooth and beautifully combined. Bring it to a gentle boil.
4. Pour this hot chocolate mixture into the bowl with the dry ingredients. Mix lightly – don’t overmix! A few lumps are okay.
5. Sprinkle a little salt into the base of your pressure cooker and place it on low heat. This prevents sticking and adds a subtle flavor.
6. In a separate bowl, whisk together the curd, water, vinegar, vanilla extract, and baking soda. It will start to get frothy – that’s exactly what we want!
7. Gently fold the curd mixture into the chocolate-flour batter. Mix until everything is just combined and smooth.
8. Pour the batter into the greased pan and give it a gentle tap on the counter to release any air bubbles.
9. Place a stand inside the pressure cooker, then carefully place the pan on top of the stand. Cover the cooker without the whistle. We’re not pressure cooking, just baking!
10. Bake on low heat for about 45 minutes.
11. Once baked, poke a toothpick into the center of the cake. If it comes out clean (or with just a few moist crumbs), it’s done!
12. Let the cake cool slightly before poking holes all over it.
13. While the cake cools, prepare the frosting. In a saucepan, melt the butter, cocoa powder, brown sugar, milk, and vanilla extract. Bring to a boil, stirring constantly, and then pour it evenly over the cake.
14. Let the frosting set, then cool completely. You can refrigerate it if you like, especially if it’s a warm day.
15. Finally, slice and serve!

Expert Tips

• Don’t Overmix: Overmixing develops the gluten in the flour, resulting in a tough cake.
• Low Heat is Key: Keep the pressure cooker on low heat throughout the baking process.
• Check for Doneness: Every pressure cooker is different, so start checking for doneness around 40 minutes.

Variations

• Vegan Adaptation: Substitute the curd with plant-based yogurt (like soy or coconut yogurt) and ensure your butter is vegan-friendly.
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend. I recommend one that includes xanthan gum for binding.
• Spice Level (Optional): Add a pinch of cinnamon or even a tiny pinch of chili powder to the batter for a little extra warmth and complexity. My friend, Priya, swears by a dash of cardamom!
• Festival Adaptations: For birthdays, add sprinkles to the frosting! For Diwali, you could decorate with edible silver leaf (vark).

Serving Suggestions

This cake is delicious on its own, but here are a few ideas to take it to the next level:

• Serve with a scoop of vanilla ice cream.
• Pair it with a warm cup of chai.
• Add a dollop of whipped cream and some fresh berries.

Storage Instructions

• Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

FAQs

Q: What is the best type of curd to use for this recipe?

A: Full-fat, plain, unsweetened curd works best. It adds the most moisture and richness.

Q: Can I use a different size pressure cooker?

A: Yes, but you may need to adjust the baking time. A smaller cooker might require less time, while a larger one might need more.

Q: How do I know if the cake is fully baked in the pressure cooker?

A: The toothpick test is your best friend! Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, it’s done.

Q: Can I make this cake ahead of time?

A: Absolutely! You can bake the cake a day or two in advance and store it in an airtight container. Add the frosting just before serving.

Q: What can I substitute for brown sugar in the frosting?

A: You can use granulated sugar, but the frosting won’t have the same depth of flavor. You could also try using maple syrup or honey, but adjust the amount of milk accordingly.

Enjoy baking (or rather, not baking in the oven!) this delicious pressure cooker chocolate cake. Let me know how it turns out in the comments below!