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Chocolate Cake in Cooker

Make cake in cooker with step by step instructions

Prep Time 5 minutes
Cook Time 25 minutes
Servings 4

Ingredients

My 1 Cup= 240 ml

  • 1/2 Cup (65g) Whole Wheat Flour
  • 2 Tbsp Cocoa Powder
  • 1/8 tsp Coffee Powder
  • 1/2 tsp Baking Soda
  • 1/8 tsp Salt
  • 1/4 Cup + 2 Tbsp Brown Sugar
  • 3 Tbsp Oil
  • 1/4 tsp Vanilla Essence
  • 1/4 Cup Plus 2 Tbsp Water At Room Temperature
  • 1/2 tsp Distilled White Vinegar

Instructions

  1. Take all the dry ingredients---- flour, baking soda, salt, cocoa powder, coffee powder, and sugar in a big bowl and whisk properly with a fork, so that everything is mixed properly.
  2. Make a well in the centre by putting all the dry mix towards the wall of the bowl.
  3. In this well, put all the wet ingredients---- oil, vanilla essence, water, and vinegar.
  4. Using a spatula mix everything with light hands.
  5. The batter should be of flowing consistency. Add a little more water, if required. But do not make it very thin.
  6. Let the batter sit for 10-15 minutes. (see Note 9).

  7. While the batter is resting, start preheating the pressure cooker. Remember to remove the gasket. Do not remove the whistle.

  8. Depending on the size, put 1/2 cup to 1 cup salt in your cooker. Keep a stand or steel bowl on it.

  9. Preheat it on the medium flame for 8 to 10 minutes.
  10. Arrange muffin liners in aluminium muffins moulds.
  11. Pour this batter into muffin liners filling each up to 3/4th.
  12. Tap each mould 2-3 times to release air bubbles, if any.

  13. Keep these moulds on the stand in the cooker.

  14. Close the cooker and bake on medium-high flame for 1 min.

  15. Now reduce the flame to low and continue baking for 20 minutes approx.
  16. Insert a toothpick and check for doneness.
  17. Take out the moulds and let it cool on wire rack.
  18. Decorate these with chocolate sauce or gems or silver balls etc.
  19. Store in an airtight container, up to 2-3 days at room temperature thereafter in the refrigerator.
  20. Serve with love, juice optional.

Recipe Notes

  1. Please use standard measuring cups and spoons available for baking purposes. Don't use cups in your kitchen as they are of varied sizes. 1 Tbsp = 15 gms                             1 Tsp = 5 gms.
  2. If brown sugar is not available, use normal white sugar. 
  3. Any cooking oil can be used, be it olive or refined or any other. Please avoid oils with strong pungent smells.
  4. The quantity of water may vary slightly depending on the absorption capacity of flour. Therefore, start by adding  1/4th cup water and increase gradually.
  5. Instead of distilled white vinegar, you can also use apple cider vinegar.
  6. No need to grease paper cups. Simply pour the batter and bake.
  7. Salt is added to enhance the flavour of sugar, so go ahead without any doubt.
  8. Start preheating cooker after filling the muffins moulds. This resting time helps in giving a smooth texture.
  9. Please check the number of muffins moulds that can fit in your cooker/and work accordingly.
  10. Ensure that these are properly baked, otherwise, the top will become sticky after cooling.
  11. Always let them cool on wire rack otherwise the bottom gets soggy which in turn will make the top sticky.
    Use any salt for laying inside the cooker/wok. You can also use river sand instead of salt.
  12. The same salt can be used multiple number of times.
  13. You can bake in kadhai too. Just ensure that it is a heavy bottomed one and cover it with a plate that fits onto it.