CHOCOLATE CAKE RECIPE IN COOKER | EGGLESS CHOCOLATY CAKE

The cake batter really can be made in a bowl without the use of a heavy-duty mixer. It is an ideal cake or dessert recipe which can be served for any celebration or ritual ceremony. Most of the chocolate cake moist comes from the egg yolk and egg white used to make it, but this recipe is made without yet has almost the same result. This cake is moist and has the perfect crumb.

Eggless cake recipes are generally a good alternative cake for non-egg eater but they typically tend to be a bit harder or not so soft compared to egg-based cake recipes. the main difference between a moist cake and other cake is the use of wet ingredients in it.

 

INGREDIENTS for CHOCOLATE CAKE –

FOR MAKING CAKE:

• 1¼ cup (260 gm) sugar
• ¾ cup oil
• ½ cup buttermilk
• 1 tsp vanilla extract
• 2 cup (300 gm) maida / plain flour
• ½ cup (60 gm) cocoa powder
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 1 tsp coffee powder
• ¼ cup water

FOR FROSTING of CAKE –

• 2 cup heavy cream / whipping cream
• 1 cup icing sugar
• ½ cup cocoa powder
• 1 tsp vanilla extract

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INSTRUCTIONS FOR MAKING CAKE –

MAKIG CAKE BATTER:

1. In a large bowl take 1¼ cup sugar, ¾ cup oil, ½ cup buttermilk and 1 tsp vanilla extract.
2. whisk and mix well until sugar melts completely.
3. Place a sieve and add 2 cup maida, ½ cup cocoa powder, 1 tsp baking powder, ¼ tsp baking soda, ¼ tsp salt and 1 tsp coffee powder.
4. Sieve the flour making sure there are no lumps.
5. Now using cut and fold method, mix the batter.
6. Add ¼ cup water or Milk or as required and prepare a smooth consistency batter.
7. To prepare the cake in a pressure cooker add in 2 cup of salt and close the lid of cooker without keeping the gasket and whistle.
8. Heat for 5 to 10 minutes to gives a preheat oven atmosphere.
9. Now transfer the cake batter to a cake mould, make sure to line a butter paper at the bottom to prevent from sticking.
10. Also tap twice to level up uniformly and remove any air bubbles if present.
    
    
    
11. Place the cake pan into preheated cooker. Cover and cook on a medium flame for 45 minutes.
12. You can also alternatively, preheat and bake at 180-degree Celsius for 45 minutes in a microwave.
13. After 45 mins, insert a toothpick and check if the cake is baked completely.
14. Let the Cake Cool down and then unmould the chocolate cake.

CHOCOLATE FROSTING:

1. Again, in a large bowl take 2 cup heavy cream, you can use whipping cream or any cream with 35% milkfat.
2. Now add 1 cup icing sugar, ½ cup cocoa powder and 1 tsp vanilla extract.
3. Beat on low speed until stiff peaks appear and your chocolate frosting is ready. keep it refrigerated until you use it.

MOIST CHOCOLATE CAKE DECORATION:

1. Once the cake has cooled down completely, level up the top.
2. Spread the chocolate frosting generously on top and sides, level up using an offset spatula.

Finally, enjoy moist chocolate cake or refrigerate and consume within a week.

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