eggless chocolate cake recipe in pressure cooker – soft, moist and delicious chocolate cake made in pressure cooker.
one of the recipe requests i have got many times is for an eggless chocolate cake recipe in pressure cooker. so thought of adding the recipe. this was in the drafts for about a month. since we are in the december month of christmas season and the new year some weeks away, i thought of sharing this chocolate cake recipe.
i have made this chocolate cake many times in an oven. when i had first made this cake, i had made it in the pressure cooker. this recipe is a scaled down version and adapted from the first chocolate cake recipe i had posted on blog.
you can also check these similar recipes:
- eggless chocolate cake
- eggless black forest cake
- baked eggless doughnut recipe
- pav bhaji recipe in pressure cooker
- no bake chocolate biscuit cake recipe
- collection of 21 chocolate cake recipes.
recipe is simple and you do not need any special ingredients. this eggless chocolate 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 atta. you may need to add some more water if using atta. i will try to share the atta version of this chocolate cake too. you can also check this wheat cake recipe.
the chocolate cake is soft, moist and light and tastes like dutch truffle cake. basically this cake is best had directly from the pan. its 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, to get the real deal.
this chocolate cake can also be made in the oven (details mentioned in the recipe card & the step by step pics below). the recipe uses curd and vinegar. you can also use buttermilk instead of curd. do use any good quality cocoa powder. i have used hershey’s cocoa powder.
if you are looking for more eggless cakes recipes then do check vanilla cake, banana cake and how to make cake in pressure cooker.
chocolate cake recipe in pressure cooker below:
chocolate cake recipe in pressure cooker
eggless chocolate cake recipe in pressure cooker - soft, moist and delicious chocolate cake made in a pressure cooker.
ingredients (1 cup = 250 ml)
1st mixture for chocolate cake:
- 1 cup all purpose flour (maida) OR 125 grams maida
- ¼ teaspoon salt
- ½ cup sugar OR 100 grams sugar
2nd mixture for chocolate cake:
- 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 for chocolate cake:
- 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 chocolate 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
how to make recipe?
to make the cake:
grease a baking pan or baking bowl with butter.
first mixture for chocolate cake:
in a bowl, take the flour, salt and sugar.
mix everything very well with a spoon or wired whisk.
second mixture for chocolate cake:
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 for chocolate cake:
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 pressure cooking chocolate cake:
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 chocolate cake for 40 to 45 minutes on a low flame. if baking in an oven, then bake in a preheated oven at 350 degree F (approx 177 degree 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 chocolate cake is still hot poke a lot of holes in it using a fork or a tooth pick 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 chocolate 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 chocolate 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 pressure cooker chocolate cake as a sweet dessert.
recipe 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.
how to make eggless chocolate cake recipe in pressure cooker:
to make the 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.
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.
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 chocolate 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 tooth pick to see if the cake is done or not. the tooth pick should come out clean. in fact even after 20 to 25 minutes, you can open the lid and check to see if the chocolate cake is done or not.
30. remove the cake pan carefully from the pressure cooker. while the chocolate cake is still hot. poke a lot of holes in it using a fork or a tooth pick 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 for chocolate cake:
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 chocolate cake. you don’t need to spread it as the icing seeps down inside the cake.
6. this chocolate 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 pressure cooker chocolate cake as a sweet dessert.
Hello mam plz tell me white sugar quantity measurement according to cup
use the same measurement as mentioned in the recipe which is ½ cup sugar and 10 tablespoons white sugar for icing.
The cake came out very well but it was very bitter if eaten without an ice cream. Sugar ratio is not right for this much cocoa powder I think.
But otherwise the softness and overall came out very well.
pallavi bitterness could be due to the type and quality of cocoa powder used and butter. for butter if it becomes rancid, then the cake will become butter. the amount of cocoa powder is not much, so i don’t think cocoa powder is the cause. while making cakes with butter always use fresh butter. it should have any off smell or a rancid smell. the taste should be sweet like butter and not bitter. bitterness can also be due to oil. oils like cold pressed peanut oil or sesame oil can give a bitter taste. sugar proportion is right for this recipe as icing is also added. curd can also be bitter if it is old and not fresh.
Thank you for the response.
Welcome Pallavi
Amazing recipe. The cake tastes so good.
Thanks Sheena
I dont have any baking pan….can i use any ordinary steel pan …and 1 more question i have read a ŕceipe of 3 steps choclate sauce can i use it for icing
you can use a steel pan. make sure its not thin or light as then the cake can get stuck in it. also grease it well with oil. you can use this 3 step chocolate sauce recipe.
Hi dassana,
Made this cake many times but the demand for it is never ending I even made two at a time but still everyone craved for more. Wonderful recipe. Keep it up. God bless you.
Tip: will look more amazing if you sprinkle some colored sprinkle on it with some gems.
Thanx 😉
thanks shweta and welcome. this is a favorite cake in my home too. i know colored sprinkles and gems will looks great on the cake. thanks for sharing the tip.
Thank you Dasana I will definitely try your biscuit cake recipie very soon and share my experience with you ,,,I know it will also be one of your amazing recipie,,One thing I wish to add is in this chocolate cake recipie I have used lime juice instead of vinegar as I didn’t have vinegar but still the recipie was amazing
welcome kavita. do let me know how the biscuit cake goes for you. both lime or lemon juice can be easily used instead of vinegar in any cake recipe. just some acidity is required to help the cake more soft and porous. i am glad that you liked this chocolate cake recipe.
Yummylicious what a recipie Dasana 👌👌and what delicious icing everybody was praising me but it’s because of your step by step photos and the simplicity of explaining the recipie ,Thanks a lot😃😃and Happy and prosperous new year May God bless you with good health,success and happiness
welcome kavita. thanks for your positive feedback and kind words. Wish you and your family a happy new year. this biscuit cake recipe also taste similar – https://www.vegrecipesofindia.com/biscuit-cake-recipe/
Its an Amazing recipe….i have tried so many recipies of various blogs…but yours is the best ever…the cake came out superbly delicious…
Thanks Karanjot for this positive feedback. Glad to know that you liked this chocolate cake recipe so much.
Was my comment posted!
yes megha, i have replied your queries below.
Hi Dassana, I’m planning to prepare this coming week. 1. Should we powder the brown sugar? 2. Is that one cup of crystal salt used in the pressure cooker? 3. When we place the cake pan on the stand should the stand have pores in them or can I use a plate as the stand. 4. For the icing, can I prepare less icing mixture so that the cake doesn’t become too moist?
Looking forward for your reply. I will surely get back to you again after I prepare the cake and let you know how it was 🙂 Thanks a lot.
megha, your queries answered below:
1. brown sugar need not be powdered.
2. yes in the cooker i have used 1 cup of sea salt crystals.
3. it better for the stand to have some spaces or gaps in them. if you do not have such a stand, then you can use a plate.
4. yes of course, you can make less icing.
do let me know how the recipe turns out for you. happy baking 🙂
I just have a small doubt . Why do we use curd?? Is it necessary??
the acidity in curd helps in making the cake soft after reacting with baking soda or baking powder. in this recipe curd is required.
Hi…!! Can we replace maida with atta and steam this cake instead of cooker method?
for baking you can replace maida with atta. for steaming the recipe may change. i do not know how this recipe will work when steamed as i have not tried.
Hi! The recipe is excellent. I had doubled the quantity and the cake came out superb. Everyone loved it.
Thanks Suman. Glad to know this.
Hello,
Thank you for this recipe. The cake came out wonderful. I have only one trouble. The cake is very soft, i mean it’s like a cotton candy. I realised it was holding back a lot of moisture. So, i tried to adjust temperature and time and still turns out the same way. The same happened when i baked in convection mode in microwave. Can you help me out here please?
mangai, just bake for some more minutes or you can reduce the quantity of water used. but it is a moist cake and tastes too good.
Hiii ! The cake recipe was so good the cake was teasty and spongy .I love it . May I ask you a question ” instead of adding brwon sugar can we add iceing sugar to it?
thanks gargi for the feedback on chocolate cake in pressure cooker. you can add icing sugar in the chocolate icing.
Hi,
I followed this recipe, the cake tastes good but it smells something different. The smell is kind of rubbery or something of the cooker, I can’t figure it out. Any advice on this?. I used an Aluminium cooker and tin with salt at the base as given. I changed the cooker and the tin the second time I baked, but the same old smell again. 🙁
could be due to the tin or aluminium or the pan you are using. i suspect it is the pan which is used for baking. use a good quality aluminium pan which are actually meant for baking.
Alright. Thanks a lot!. I noticed that the smell was gone the next day.
Will change the pan, though.
Welcome Shruthi
Hi This cake recipe is awesome..I Have a Query!
Can u Please tell how to use condensed milk in this recipe and the alterations i will have to make when i use condensed milk please??
with condensed milk the recipe will change completely. i will not be able to tell you the exact proportions of the ingredients as i always add tried and tested recipes.
Hello. I find this recipe to be easy and I think I can do it on my first attempt.
Please can you tell me whether the cake made with the exact quantities given, will serve 8-9 people?
this cake can be easily cut into 8 to 9 slices. so one slice per person is possible.
Thanks a ton for the awesome recipe, Is there a way to modify the recipe to change from chocolate cake to vanilla cake, Chocolate cake came out really well, can you please guide me how to make a vanilla cake in cooker
thanks for the feedback gaurav. modifying this recipe to a vanilla cake would be tricky and i myself need to test the results. i have shared one eggless sponge cake made in a pressure cooker and you can check the recipe here – https://www.vegrecipesofindia.com/pressure-cooker-cake-recipe/
Hi can we use greek vanilla yogurt and adjust sugar and water accordingly?
anita, i am not sure about using yogurt in this recipe. i guess some ingredients will change. so cannot say.
The cake was amazing i am only 14 years old and i want to suprise my dad with a cake for welcome back home party and i was searching for easy chocolate cakes and then this web came up and it looked very simple yet amazing and it went very well when i followed the method and my dad loved the cake i was so happy thank you for sharing the cake. For now on i will be awlays go on this web to cook/bake new and tasty recipes.thank you again😄❤
Welcome Nikky. Glad to know that recipe helped you to make this cake at home. Thanks for your positive feedback.
Thanks ☺️
welcome divya.
Can I use normal Tata salt for spreading on cooker base?
you can.
I have a different kind of vanilla essence it has a white and light colour but it is Vanilla essence only so will that work ?
divya, it will work.
Looks tasty 😍! ! !
Pressure Cooker or Rice Steamer?
Hi there,
I love indian recipes, so thank you for your side, that now belong to my beloved too.
Is it possible to cook the cake in a rice steamer? Since I got no pressure cooker and no oven (got a single student household). The most I would love to know how to make it in a pot, because yet I don’t owe a rice cooker, but am thinking a long time if it worth buying one and for tasty cakes SURE
Thank you
anna, i do not know how the texture of cake will be if cooked in a rice steamer. but you can use a large pot to cook this chocolate cake. just follow the same method as sprinkling salt on the base. keep a stand and keep the pan on the stand. cover the pot with a lid having a vent, so that steam passes through. also do use a heavy and good quality pot.
Hi,
I made this cake and it came out very well. Fabulous recipe. It was soft and sweet all in appropriate amount.
Just that – I had lined the mould with butter paper to be able to take out cake easily and I had kept the cake in fridge overnight in the mould itself. But even on the next day when I tried to take the cake out of the mould, the chocolate syrup wouldn’t leave the butter paper. Opening the paper didn’t spoil the cake much but it sure looked like chocolate design was all around the cake (due to semi-solidified chocolate syrup), and didn’t look much pleasing. Any suggestions to be able to present this cake better?
Thanks for your recipe!
thanks nikita. the chocolate syrup won’t leave the butter paper as it is not a thick chocolate syrup or a chocolate ganache. i would suggest not to use butter paper. the cake is also moist and soft, so if it is removed from the pan while still hot, it will break. basically this is like a pan cake, where the cake is had directly from the pan. so just don’t use butter paper.
Hi… thanku very much.. for the 1 st time I tried cake and it was superb..it was very soft n yummy.. ur recipe is very well explained.. I was praised by my all family members.. thanx a ton..
Welcome Dr. Nehal Mohata. Glad to know that everyone in your family liked pressure cooker chocolate cake. do try some more cake recipes.
Hi dear my marriage anniversary is on 1 may i wana ask if i want to do icing using cream then how it wil b done instead of choclate icing do wil i hv to cut the cake and put cream and again second half of cake den again cream… Wat else shd b mixed with cream plzz suggest as i wana make bakery kind of choclate cake
Megha, in this cake cream icing will not go. because cake is on the heavier side and fudgy and soft. for cream icing light textured and spongy cake is preferred. you can try the black forest cake for the cream icing – https://www.vegrecipesofindia.com/eggless-black-forest-cake-recipe/
If i want to add dry fruits wat is the procedure if u can tell me plzz
megha, you can add dry fruits when you add the chocolate mixture to the flour mixture.
Thank you so much for the recipe I made it for my sister’s birthday and it turned out great it was soft and moist your recipes are awesome and well explained.
Welcome Anjana. Glad to know that cake turn out well for your sister’s birthday. thanks for sharing your positive feedback.
Mam can I use baking powder instead of baking soda?
aishwarya, baking powder cannot be used in place of baking soda in most cake recipes. the other way it is possible. so in this recipe baking soda is required.
can I have pysum recipe
vindu, here is link for rice payasam recipe – https://www.vegrecipesofindia.com/paal-payasam-recipe-rice-payasam-recipe/
I tried ice chocolate cake
It was very tasty
thanks a lot rajesh for this feedback. nice to know.
So tempting cake
Want to try but one query
In first mixture there is sugar added in flour but in step 7 u
Mention that stirr the mixture till sugar dissolve
So exactly when sugar should be added in flr or in chocolate mixture
thanks poonam for pointing out. thats a typo. i will correct it. there is no sugar dissolving in the 7th step.
Please post the recipe of Red Velvet Cake.
Muskan, I will try to add the recipe.
Hi.. i have tried various other recipes from this site n have always found them to be superb but this time this cake didnt turn out well at all.. it took almost two hours to get baked n even then the lower part has turned rubbery n the inside has halwa like texture. Also it’s tasting a little sour.i dont know what went wrong..
Thanks Namrata. I think the batter has not been mixed well.
I tried n got same thank u
Welcome Sunita
Thank you so much for sharing this. I tried this for my mom’s birthday and it came out very well. I had a bad experience when I had tried for the first time. The steps, quantity mentioned here is so perfect that nothing can go wrong even for a novice like me!
Welcome Snehashree. Glad to know that cake came out well. Your Mom must have felt very good on her birthday.
I hd made thid cake yesterday though as i was hvng many doubts abt the measurement coz u wrote in ur recipe 1 cup or 125 gms so i was bit confused coz i was hvng measuring cup written 250 ml den properly n patiently i read ur recipe thorough n went ahead for baking n i must tell u cake came out so so wonderful my husb loved it like nethng… earlier i cooked this cake bt it didnt came out well n i was disappointed as it didnt cooked wel reason i dnt knw may b i used small cooking pan as used in sponge cake… bt this tym using larger pan it went well n came out aswsum.. my husb said at his childhood dr was a bakry he usd to go whr in jus 5 rs he usd to get pastry n hv it n he said that the pastry was so so tasty n yummy that aftr eating that he used to feel heaven n yestrdy aftr eating my cake he said im feeling same now… i was so so overwhelmed bt credit goes to u thnxa ton for ur recipe luv u fr this recipe
megha, 1 cup of flour when weighed separately weighs 125 grams. the pan size is important when baking. but i think a small pan will also work. not sure what must have gone wrong before.
thanks for sharing about your husband’s memories. felt nice to read. food is memories and we all have nostalgic memories related to food. thanks again and hugs ? ?
Can i use the same pan for baking cake here as u hv used in sponge cake… coz i hv the only pan available
you can use the same pan.
Can i use ghee or oil instead of butter
megha, i have already replied to your query. refresh the page and you will see the query.
Hi can u please tell me wat can be use as a substitute for butter as i dnt hv it at hand now… can i use ghee or regular refined oil? Wil dat b ok to use
megha, use oil. ghee can give a taste like chocolate halwa. if you are fine with it, then you can use ghee too.
Thank you. I made the cake. I used the atta flour and buttermilk since I did not have yogurt, I also replaced some most butter with oil and used just a little butter. I baked the cake in the oven and it came out very nice. The cake was nicely leavened and tender. I also liked the topping, though it had a bit of a overcooked taste. Maybe I would use melted chocolate instead of the cocoa in the icing.
thank natasha for the feedback and also for sharing the variations you did. i personally found the icing to have a good taste and never felt it to be overcooked. with cocoa, its always better to use a good quality cocoa powder. i have used many brands and by now i know how the final taste in a chocolate cake or a chocolate icing depends largely on the quality of cocoa powder. you can use melted chocolate.
You can use sand instead of using salt .try it
i know, but sand is not easily available everywhere.
Hey hi! I m going to try N make my second cake.
The first time was sometime ago N I have forgotten the how’s N what’s
I want to try this cake recipe, but can I also add in dry fruits N nuts in it, I m cooking it in pressure cooker so how much time should I keep it inside the cooker. Do tell me plz. Also plz do include simple cake decorating ideas for beginners. Thank u.
gayathri, if adding dry fruits, then add less as the cake is soft, moist and fudgy. walnuts and roasted almonds will be a good option. you can add about 1 to 2 tablespoons of finely chopped dry fruits. coat the dry fruits in some flour and then add to batter. timing i have mentioned in the post itself. but depending on the size, make and heaviness of the cooker, it can takes less or more time. after 20 to 25 minutes you can open the lid and check the cake. please remove the whistle (vent weight) and gasket (rubber ring) from the lid while baking.
i will try to add simple cake decorating ideas. have a taken a note of the same. happy baking ?
nd icing cn we put melted chocolate or dark chocolate
you can use either. if using dark chocolate, then add some powdered sugar or else there can be bitter tones in the icing.
in a cake if it is eggless then i thnk cndnsd mlk is must bt if thr is no milkmaid wl it tst good…..if yes dn u r fabulous bcoz milkmaid is expensive
milkmaid or condensed is not necessary while preparing eggless cakes. there are many other egg substitutes and even they work good. eg curd, tofu, apple sauce, fruit purees, buttermilk. thank you nuzhath ?
Hi,
Cake looks awesome. Want to have it right away.
Can i use lemon instead of vinegar?
Can you mention the size of baking tin? Will make it and let you know how it turned out.
Thanks in advance.
you can use lemon juice instead of vinegar. the size of the baking tin is 7×2 inches. 7 is the diameter and 2 inches is the depth of the pan. sure do let me know.
Thank you so much for your reply.
One more question. Want to confirm the quantity to butter used.. recipe says 1/4 cup OR 30grams, but when i weighed 1/4cup butter, it turned out more than that.. almost double. It was 57-58g..
Want to know how do you measure butter.. what measurement(for butter) is best to use for this recipe, 1/4 cup or 30 grams.
Thanks!
welcome AG. when i measure butter, i use the tare option in the weighing scale. so the scale gives me the exact measure of butter minus the weight of the cup used. at times i first measure cold butter in the cup, then remove it from cup and measure it on the scale. do not measure both the cup and the butter together. the weight of the cup will also be included. in electronic weighing scales, there is a tare option that can be used when weighing the ingredient with the cup.
for this recipe use 30 grams butter, where just the butter is measured and not the cup.
Hi Dassana, i baked the cake.. it was yummy.. n my son liked it a lot. I will definitely make it again.
One question.. it was very dense.. is it right texture for this cake?
Thanks.
AG, the cake is soft and not dense. it is soft and fudgy. wondering what must have gone wrong. in fact its so soft it breaks when slicing it. was the baking soda fresh enough. when the baking soda is mixed with the solution of curd+vinegar it will bubble and fizz. but still nice to know that your son liked it. thanks for sharing.
Not sure. may be I should have baked for few more mins.. What do you say?
Will try again and let you know.
Fine AG. do try again and let me know. use fresh baking soda. it should not be near its expiry date.
It came out well,so delicious I found,thanks
thanks for the feedback diprekha. glad to know.
Hi Dassanna… Thank you so much for the recipe. I don’t have Vinegar and Baking Soda with me can I use Baking Powder instead?
anitha, baking powder alone will not work. also baking powder can be substituted for baking soda. baking soda is essential. instead of vinegar you can use lemon juice or buttermilk.
Hello,
I have a couple of questions regarding the recipe,
1. If we use salt as the base for the tin, can the salt be reused in foods?
2. I am not having any oven/OTG/microwave, so what can be the alternative for the baking part?
anirudh, your queries answered below:
1. avoid using the salt in food as the aluminium or the metal from the cooker does get mixed with the salt due to dry heating for a long time. so use this salt only while baking in the cooker.
2. apart from pressure cooker, a thick heavy and deep pan or pot can also be used for baking. the lid of the pan has to have some vent or outlet for the steam to pass.
a small to medium sized OTG is a good investment and they are not very expensive like microwave ovens. there are many baked goodies that you can make. plus here you also control what goes into the baked stuff. so you can have preservative free breads, pav (rolls), cakes and cookies that can be easily made at home.
Thanks for sharing such a lovely recipe.
I tried making the cake, the texture turned out to be pretty great!!
Only thing was, the safety plug of my cooker was made of metal, and due to excessive pressure inside the cooker (I wonder how can we make the cake then) it melted inside my cake. So, unfortunately, I was not able to eat the cake.
thats sad ?. i think it melted due to excessive heat. there is no pressure in the cooker when using this method. did you remove the whistle/vent weight from the lid. if the whistle is there it will create some pressure inside and the safety valve will melt. when cooking in dry heat that is used in this technique, the heat escapes from the vent on the lid. so no pressure is created and the heat is uniform.
i have baked many times in a cooker and never had any issue. some years back i had kept some veggies for boiling in the cooker and the water was less. all the water evaporated and as a result the cooker blackened from inside. there was some metal warping inside the cooker. the safety valve also had got melted. when using a cooker for baking, always remove the whistle and rubber gasket.
I forgot to remove the rubber gasket, could that be the reason for the excessive pressure??
could be. as the rubber gasket seals some of the pressure and steam inside. thanks for letting me know. i was wondering what must have gone wrong.
For the sharing such an amazing recipe.. 🙂
welcome.
hello! can i use greek yogurt instead of curd?
you can use greek yogurt. but since greek yogurt is very thick, you will need to add about 1/3rd to 1/2 cup water water instead of 1/4th cup water.
Loved ur recipe. Did come out as planned. Had a query how can we incorporate liquor in it specifically vodka
thanks piyush for the feedback. any liquor can be brushed on the cake. so once this cake is done. let it become warm and then after poking the cake, then brush vodka or rum or wine on the cake. then make the icing and then pour it over the cake. alternatively, you can add some vodka (about 2 tablespoons) in the cake batter itself and the cake will have a boozy flavor.
Dassana can you share any youtube video that depicts whisking of cake batter the way you do it? I checked some but they mix quite rigorously which, I doubt, is because they’ve used eggs
ruchi, i searched a lot of videos for eggless cakes and found this one close to how i mix the batter. the batter has been mixed very lightly by her. link here – https://www.youtube.com/watch?v=56_PE_vPVVs
Thanks a lot..
welcome ruchi.
Hi dassana, what pan size did you use for this cake?
ruchi, here i have used 7 inch pan. you can also use 6 inch pan.
if I want to bake this cake in simple oven than how it is possible
bake at 180 degrees celsius in a preheated oven for 30 to 35 minutes or more time if required. preheat oven for 15 minutes at 180 degrees celsius.
should I use salt in the cooker instead of water then what type of salt is to be used for laying in the cooker
water is never added when baking in a cooker. you can use the normal iodised salt also.
I have one doubt is it necessary tocover the cake batter with aluminum foil while baking in pressute cooker.If not available can we coverv it with aluminum plate?
Gauri, when making a cake in pressure cooker, No need to cover the cake batter with the foil.
hey, how to remove cake from pan , so that its presentable for cake cutting, without effecting its looks?
suverna, once the cake cools, then use a butter knife and slid it around the edges. then invert the pan and tap it all over. the cake comes out easily. for this cake you cannot do this. so using a knife you have to cut it. then with a spatula like spoon, you can lift the cake and place it on the serving plate.
Hi.. Ur site is amazing.. Helped me at several occAsions.. I wanted to try this cake, but gt no vannila essence.. Is it ok without it?? Thanks
thanks hasina. the cake recipes is perfectly fine without the vanilla essence. so you can skip it.
Hi. Im tryng dat cake now bt my cake batter consistency was little thick… Will that affect my cake softness?
i don’t think so. if you have not over mixed the batter, then the texture will be fine.
Please tell wat to use in case of. Brown sugar
use white sugar.
The hand held beater that I have has only one on-off button. There’s no hi or low speed. So in cake recipes where it is required to whisk lightly, should I whisk the batter with hand using the ballon whisk manually? To avoid over mixing
ruchi, whisk the batter with a wired whisk or ballon whisk. for cake recipe containing eggs, its fine to use an electric beater, but for most eggless cakes recipes, its best to fold or mix with a spatula or a whisk.
Hello dsaana!i cant see any msgs.
replied to your comment preet. just refresh the browser and you will see the messages.
Hi dassana.only today i baked chocolate cake.as u said earlier i baked at 150 for 35 mins.but still it ws a little bit hard from outside and a little bit uncook from centre.pls suggest me whr i go wrong?
And one thing more,wat will buttermilk and vinegar do instead of milk?
hmmm. looks like your oven has a high temp. when baking cover the pan with a aluminium foil. this should solve the problem from the top becoming over done and brown. or you can only use the lower heating element. do not heat the top element. keep the pan in the centre rack.
buttermilk and vinegar are acidic and hence react with baking soda which is alkaline releasing carbon dioxide which helps in leavening the cake. milk is not acidic, so adding milk won’t help.