A Pressure cooker chocolate cake without oven which is soft, moist and delicious. The recipe is also eggless.
One of the recipe requests I have got many times is on How to make cake without oven. So thought of adding the recipe and method of making cake in a pressure cooker.
I have made this cake many times in an oven. When I had first made this cake, I had made it in the pressure cooker. This recipe is roughly adapted from a cake recipe which I have been making many years back.
The recipe is simple and you do not need any special ingredients. This eggless cake is made with all purpose flour (maida). Do use if possible organic maida or unbleached all purpose flour.
You can also prepare this cake with whole wheat flour (atta) as I have made it before with whole wheat flour. You may need to add some more water if using whole wheat flour. You can also check this Wheat cake recipe.
The cake is soft, moist and light and tastes like dutch truffle cake. Basically this cake is best had directly from the pan. It is so moist that even when you slice you have to slice carefully and only once the icing sets. Even without icing the cake tastes good, but I do recommend the chocolate icing.
Cake Recipes Without Oven
- Cooker cake – spongy and a soft, light-textured delicious egg-free sponge cake recipe made in a pressure cooker.
- Biscuit cake – this is one of the easiest and yummy cake recipe one can make. This no bake biscuit cake has chocolate in it and tastes too good.
- Cucumber cake – a light, nutritious steamed cake made with yellow cucumber, semolina, jaggery and coconut. A traditional recipe from the Goan belt and is called as tavsali. In this recipe the cake is steamed instead of baking it.
This cake can also be made in the oven (Details mentioned in the recipe card & the step by step pics below). The recipe uses curd (yogurt) and vinegar. You can also use buttermilk instead of curd. Do use any good quality cocoa powder. I have used Hershey’s cocoa powder.
How to make Pressure Cooker Chocolate Cake
1. Grease a baking pan or baking bowl with butter or oil. Do make sure that the pan you use should fit inside a 5 or 6 litre pressure cooker.
2. In a bowl, take 1 cup all purpose flour (125 grams) and ¼ teaspoon salt.
3. Then add ½ cup sugar (100 grams).
4. Mix everything very well with a spoon or wired whisk. Keep aside.
5. Then in a pan, take ¼ cup unsalted butter (30 grams), ¼ cup oil and ¼ cup cocoa powder (20 grams). if using salted butter then skip adding salt in step 1.
6. Add ½ cup water.
7. Keep the pan on a low flame and with a wired whisk, continuously stir so that all the cocoa powder dissolves and the mixture becomes uniform. There should be no lumps.
8. The butter will start melting on a low heat.
9. Bring just to a boil over medium heat, stirring continuously with the whisk.
10. As soon as the chocolate mixture comes to a boil, immediately pour it into the flour mixture.
11. Just light mix. If you don’t mix, then also its fine. Keep aside.
12. In a 5 or 6 litre cooker, spread 1 cup salt evenly. Place the cooker on a low flame.
13. In another small bowl, take ¼ cup fresh curd or yogurt.
14. Add ¼ cup water to the curd.
15. Mix very well.
16. Then add 1 teaspoon vinegar to it. Mix again.
17. Next add 1 teaspoon vanilla extract or ½ teaspoon vanilla essence.
18. Lastly add ½ teaspoon baking soda. Since only baking soda is used, do make sure that the baking soda is fresh and active. To check the freshness, just dissolve a bit of baking soda in solution of vinegar and water and it should fizz and bubble.
19. Mix very well. This mixture will begin to froth.
20. Immediately add this mixture to the flour+chocolate mixture.
Mixing and making cake without oven
21. With a wired whisk mix very well.
22. However do not over do the mixing.
23. Pour into the greased baking tin.
24. gently shake the pan.
25. Place a rack or stand on the salt layer.
26. Place the cake pan on the stand.
27. Close with the cooker’s lid. The rubber gasket (rubber ring) and the whistle should be removed.
28. Bake the cake for 40 to 45 minutes on a low flame. If baking in an oven, then bake in a preheated oven at 180 degree Celsius (350 degrees Fahrenheit) for 35 to 40 minutes.
29. Check with a toothpick to see if the cake is done or not. The toothpick should come out clean. In fact, even after 20 to 25 minutes, you can open the lid and check to see if the cake is done or not.
30. Remove the cake pan carefully from the pressure cooker. While the cake is still hot. Poke a lot of holes in it using a fork or a toothpick or a wooden skewer. Make a lot of holes as this is where the icing seeps into and they cannot be seen once the icing has been cooled.
To make the icing
1. In a saucepan, take ¼ cup butter, 1 teaspoon vanilla extract or ½ teaspoon vanilla essence, 10 tablespoons brown sugar, ¼ cup milk and ¼ cup cocoa powder. Instead of brown sugar, you can also use regular white sugar or unrefined cane sugar.
2. Keep the pan on a low flame and with a wired whisk stir very well.
3. The sugar should melt and the cocoa powder should dissolve. Keep on stirring continuously to get an even mixture.
4. bring this mixture to a boil.
5. Once this icing mixture comes to a boil, then immediately pour it all over the cake. You don’t need to spread it as the icing seeps down inside the cake.
6. This cake tastes good warm also, but you cannot slice them and you can just have it directly from the pan. You can also cool the cake in the fridge and then have it. Cover the pan with a lid or foil when keeping in the fridge. I kept the cake in the fridge and thus I was able to slice them for the final pics 🙂
7. Slice and then serve the cake as a dessert.
More Cake recipes for you!
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Pressure Cooker Chocolate Cake (Making Cake Without Oven)
Ingredients
1st mixture
- 1 cup all purpose flour (maida) or 125 grams maida
- ¼ teaspoon salt
- ½ cup sugar or 100 grams sugar
2nd mixture
- ¼ cup cocoa powder or 20 grams cocoa powder
- ¼ cup unsalted butter or 30 grams butter, if using salted butter then skip adding salt
- ¼ cup oil
- ½ cup water
3rd mixture
- ¼ cup Curd (yogurt or dahi)
- ¼ cup water
- 1 teaspoon vinegar
- 1 teaspoon vanilla extract or ½ teaspoon vanilla essence
- ½ teaspoon baking soda
icing for cake
- ¼ cup cocoa powder or 20 grams cocoa powder
- ¼ cup Butter or 30 grams butter, salted or unsalted
- 10 tablespoons brown sugar - regular sugar can also be used
- ¼ cup milk you can also use cream
- 1 teaspoon vanilla extract or ½ teaspoon vanilla essence
Instructions
- Grease a baking pan or baking bowl with butter.
first mixture
- In a bowl, take the flour, salt and sugar.
- Mix everything very well with a spoon or wired whisk.
second mixture
- Then in a pan, take butter, oil, cocoa and water.
- Keep the pan on a low flame and with a wired whisk, continuously stir so that all the cocoa powder dissolves and the mixture becomes uniform. There should be no lumps.
- Bring just to a boil over medium heat, stirring continuously with the whisk.
- As soon as the chocolate mixture comes to a boil, immediately pour it into the flour mixture.
- Just light mix. If you don't mix then also its fine.
- In a 5 or 6 litre pressure cooker, spread 1 cup salt evenly. Place the cooker on a low flame.
third mixture
- In another bowl, take curd, water, vinegar and vanilla extract. mix very well.
- Lastly add baking soda.
- Mix very well. This mixture will begin to froth.
- Immediately add this mixture to the flour+chocolate mixture.
mixing and making cake without oven
- With a wired whisk mix very well. However do not over do the mixing.
- Pour into the greased baking tin. gently shake the pan.
- Place a rack or stand on the salt layer. place the cake pan on the stand.
- Cover with a lid. The rubber gasket and the whistle should be removed.
- Bake cake for 40 to 45 minutes on a low flame. If baking in an oven, then bake in a preheated oven at 350 degrees f (approx 177 degrees c) for 35 to 40 minutes.
- Check with a tooth pick to see if the cake is done or not. The tooth pick should come out clean.
- Remove the cake pan carefully from the pressure cooker. While the cake is still hot poke a lot of holes in it using a fork or a toothpick or a wooden skewer. Make a lot of holes as this is where the icing seeps into and they cannot be seen once the icing has been cooled.
to make the chocolate icing for cake
- In a saucepan, take butter, vanilla extract,brown sugar, milk and cocoa powder.
- Keep the pan on a low flame and with a wired whisk stir very well. The sugar should melt and the cocoa powder should dissolve. Keep on stirring continuously to get an even mixture.
- Bring this mixture to a boil.
- Once this icing mixture comes to a boil, then immediately pour it all over the cake. You don't need to spread it as the icing seeps down inside the cake.
- This cake tastes good warm also, but you cannot slice them and you can just have them directly from the pan.
- You can also cool the cake in the fridge and then have it. Cover the pan with a lid or foil when keeping in the fridge.
- Slice and then serve the cake as a dessert.
Notes
- You can use whole wheat flour (atta) also to prepare this cake. If using atta, then sieve the flour once or twice with salt first.
- Then use ⅔ to ¾ cup water in the second mixture. The amount of water to be added depends on the quality of whole wheat flour. So you can keep some hot water handy, in case the batter becomes too thick.
- Nutrition info is for one slice of cake.
Namaste Dassana ma’am!! My mom and I had tried this amazing chocolate cake for my dad’s birthday and as a beginners at baking we very surprised as to how the cake turned out to be so moist and delicious. My dad was equally surprised and loved the cake. The best part about your recipes are the most detailed information and the step by step pictures that you provide for our reference and that really helped us sail through and made the baking process a lot more fun. We had already baked the banana bread last week which was also a big hit and our next stop is the Sour cream coffee cake.
Hope to come across more exciting recipes and share our experiences while making them.
Namaste Shrishti. Thanks for this lovely feedback and experience. Happy to read and know that everyone at your home liked the cake. I am also glad that the detailed stepwise photos are helpful. Thanks for the feedback on the banana bread too. Yes, do let me know when a recipe goes well or when it does not go well. Happy Baking.
Hello mam
1. Can I use white sugar instead of brown sugar for icing?
2. What’s the difference between this recipe and chocolate cake in oven recipe?
Yes, you can. Both the recipes are very different. This is a moist and fudgy cake. The oven one is a soft and spongy cake.
is there any substitute for oil that i can use?
use butter. so add 1/4th cup butter instead of oil. thus overall you will need to add 1/2 cup butter.
One more question.Can we use baking powder instead of baking soda and can u tell me a butter substitute as i usually do not have butter available at home
baking soda is required in the cake recipe. so it cannot be substituted with baking powder. instead of butter, you can use any neutral tasting oil like sunflower oil. another option is to use olive oil, but the aroma of olive oil will be there.