This Pressure Cooker Chocolate Cake is a soft, moist and delicious cake made with all-purpose flour, cocoa powder, curd (yogurt) and butter. If you are looking for how to make chocolate cake without oven at home, this recipe shows you an easy cooker method. It is also a frosted cake with a lovely chocolate frosting.

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 35 minutes
  • Total time: 55 minutes
  • Yield: 12 · 12 Slices
  • Category: Desserts
  • Cuisine: World

Ingredients

  • 1 cup all purpose flour (- 125 grams (maida))
  • ¼ teaspoon salt
  • ½ cup sugar (- 100 grams)
  • ¼ cup cocoa powder (- 20 grams)
  • ¼ cup unsalted butter (- 30 grams; if using salted butter then skip adding salt)
  • ¼ cup oil
  • ½ cup water
  • ¼ cup curd ((or yogurt))
  • ¼ cup water
  • 1 teaspoon vinegar
  • 1 teaspoon vanilla extract (or ½ teaspoon vanilla essence)
  • ½ teaspoon baking soda
  • ¼ cup cocoa powder (- 20 grams)
  • ¼ cup butter (- 30 grams, 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)

Method

Prep

  1. Grease a baking pan or baking bowl with softened butter.

Flour Mixture - 1

  1. In a bowl, take the flour, salt and sugar. You can also sift the flour.
  2. Mix everything very well with a spoon or wired whisk.

Liquid Mixture - 2

  1. Then in a small pan, take the butter, oil, cocoa and water.
  2. Keep the pan on a low heat and with a wired whisk, continuously stir so that all the cocoa powder dissolves and the mixture becomes even and uniform. There should be no lumps.
  3. Bring just to a boil over medium heat, stirring continuously with the whisk.
  4. As soon as the chocolate mixture comes to a boil, immediately pour it into the flour mixture.
  5. Just light mix. If you don't mix then also it is fine.
  6. In a 5 or 6 litre stovetop pressure cooker, spread 1 cup salt evenly. Place the cooker on a low heat to preheat it.

Yogurt Mixture - 3

  1. In another bowl, take curd (or yogurt), water, vinegar and vanilla extract. Mix very well.
  2. Lastly add baking soda.
  3. Mix thoroughly. This mixture will begin to froth.
  4. Immediately add this mixture to the flour and chocolate mixture.

Mixing and making cake without oven

  1. With a wired whisk mix very well. However do not over do the mixing.
  2. Pour into the greased baking tin or pan. Gently shake and tap the pan.
  3. Carefully, place a rack or stand on the salt layer. Place the cake pan on the stand.
  4. Cover and close cooker with its lid. The rubber gasket and the whistle should be removed before you place and close the lid on the cooker.
  5. Bake cake for 40 to 45 minutes on a low heat. If baking in an oven, then bake in a preheated oven at 180 degrees C (356 degrees F) for 35 to 40 minutes.
  6. Check with a tooth pick to see if the cake is done or not. The tooth pick should come out clean.
  7. 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 bamboo skewer. Make a lot of holes as this is where the frosting seeps into and they cannot be seen once the frosting has been cooled and is set.

Making the chocolate frosting

  1. In a saucepan, take butter, vanilla extract, brown sugar, milk and cocoa powder.
  2. Keep the pan on a low heat and with a wired whisk stir and mix very well. The sugar should melt and the cocoa powder should dissolve. Keep on stirring continuously to get an even mixture.
  3. Bring this mixture to a boil.
  4. Once this frosting mixture comes to a boil, then immediately pour it all over the cake. You don't need to spread it as the frosting seeps down inside the cake.
  5. This cake tastes good warm also, but you cannot slice it but you can just eat it directly from the pan.
  6. You can also cool the cake in the fridge and then enjoy it. Cover the pan with a lid or foil when keeping in the fridge.
  7. Once the frosting has set, slice the cake and serve.
  8. Store the cake in the refrigerator covered in an air-tight container. The cake keeps well in the fridge for about a week.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.