Ingredients:
Dry Ingredients:
· 1 1/2 cups (180g) all-purpose flour (you can use whole wheat flour for a healthier option, though it will make the cake denser)
· 1/2 cup (50g) unsweetened cocoa powder (use a good quality cocoa powder for better flavor)
· 1 tsp baking powder
· 1/2 tsp baking soda
· 1/4 tsp salt
· 1/2 cup (100g) sugar (you can use brown sugar or coconut sugar for a healthier option)
Wet Ingredients:
· 1 cup (240ml) milk (use plant-based milk for a vegan option)
· 1/2 cup (120ml) vegetable oil (or melted butter)
· 1 tsp vanilla extract
· 1 tbsp vinegar (white vinegar or lemon juice, helps activate the baking soda)
Optional:
· 1/4 cup (30g) chopped walnuts or chocolate chips (for extra texture and flavor)
Instructions:
1. Prepare the Pressure Cooker:
· Remove the gasket and whistle from the pressure cooker (this is important, as the cake is baked with steam, not pressure).
· Place a stand or trivet inside the cooker to lift the cake tin above the bottom of the cooker. You can use a metal ring, or even a small empty tuna can with both ends removed as a stand.
· Preheat the pressure cooker on low to medium heat for about 5-10 minutes (without the lid).
2. Prepare the Cake Tin:
· Grease and flour an 8-inch round or 6-inch square cake tin. You can also line the base with parchment paper for easier removal.
3. Mix Dry Ingredients:
· In a large bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, salt, and sugar. Sifting will help ensure the cake is smooth and fluffy.
4. Mix Wet Ingredients:
· In a separate bowl, whisk together the milk, oil, vanilla extract, and vinegar until well combined.
5. Combine Wet and Dry Ingredients:
· Gradually add the wet ingredients to the dry ingredients. Mix gently with a spatula or spoon until everything is well combined and smooth. The batter will be slightly thick but pourable.
6. Optional Add-ins:
· If you like, fold in chopped walnuts or chocolate chips to the batter for added texture and flavor.
7. Pour the Batter into the Cake Tin:
· Pour the batter into the prepared cake tin and spread it out evenly.
8. Bake in the Pressure Cooker:
· Place the cake tin carefully on the stand inside the preheated pressure cooker.
· Close the lid (without the gasket and whistle) and bake on low to medium heat for about 30-40 minutes.
· Do not open the lid during the first 25 minutes, as it will release the steam. After 30 minutes, insert a toothpick into the center of the cake to check if it is done. If it comes out clean, the cake is ready. If it’s still wet, cook for another 5-10 minutes.
9. Cool the Cake:
· Once the cake is done, carefully remove the cake tin from the cooker and allow it to cool in the tin for 10 minutes.
· Then, transfer the cake to a wire rack to cool completely.
Tips & Tricks:
1. Pressure Cooker Size:
o Make sure your pressure cooker is large enough to accommodate the cake tin with space around it for steam circulation. You can use a 6-inch or 7-inch cake tin for best results.
2. Heat Control:
o It’s essential to maintain low to medium heat while baking in the pressure cooker. High heat can burn the cake. If you’re unsure, it’s better to start with low heat and gradually increase it.
3. Don’t open the lid:
o Opening the pressure cooker lid frequently can cause the cake to collapse. Only open the lid to check once the cooking time is nearly done.
4. Adding Coffee:
o You can add 1/4 cup brewed coffee to the batter for a deeper chocolate flavor. The coffee enhances the richness of the cocoa.
5. Even baking:
o If your cooker has uneven heat distribution, rotate the cake tin every 15 minutes to ensure the cake bakes evenly.
Storage:
· Room temperature: This cake stays fresh for 2-3 days in an airtight container.
· Refrigeration: You can refrigerate it for up to 1 week.
· Freezing: The cake can be frozen for up to 3 months. Just wrap it tightly in plastic wrap and foil before freezing.
Disclaimer:
The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk.
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