Pressure Cooker or Steamed Chocolate Cake
Indulge in the decadence of a moist and rich Pressure Cooker or Steamed Chocolate Cake—a perfect dessert crafted without the need for an oven! This easy-to-follow recipe combines pantry staples like all-purpose flour, unsweetened cocoa powder, and granulated sugar to create a lusciously soft, melt-in-your-mouth treat. Whether you're steaming it the traditional way or using a pressure cooker for convenience, this cake is a versatile delight, ideal for kitchens of all kinds. The addition of hot water ensures a tender crumb, while the silky batter comes together with the simple whisking of wet and dry ingredients. Perfectly suited for chocolate lovers seeking a fuss-free dessert, this cake is a showstopper for birthdays, potlucks, or even a comforting weeknight indulgence. Pair with a dollop of whipped cream or a scoop of vanilla ice cream for an unforgettable finish!
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.33 cups Unsweetened cocoa powder
- 0.75 cups Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 2 Large eggs
- 0.5 cups Whole milk
- 0.25 cups Vegetable oil
- 1 teaspoons Vanilla extract
- 0.5 cups Hot water
- 1 teaspoons Butter or oil (for greasing)
- 1 teaspoons All-purpose flour (for dusting the pan)
- 2 cups Water (for steaming)
Instructions
Prepare the cake pan by greasing it with butter or oil and dusting lightly with flour to prevent sticking. Set aside.
In a medium mixing bowl, sift together all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Mix well to combine.
In another large bowl, whisk together eggs, milk, vegetable oil, and vanilla extract until smooth.
Gradually add the dry ingredients into the wet ingredients, mixing gently until the batter is smooth and lump-free.
Slowly pour in the hot water and whisk until the batter is thin and fully incorporated.
Pour the cake batter into the prepared cake pan, filling it about 2/3 of the way to allow room for the cake to rise.
For pressure cooker: Place a trivet or rack at the bottom of the pressure cooker and add 2 cups of water. Cover the cake pan tightly with aluminum foil to prevent condensation from dripping onto the cake.
Place the cake pan in the pressure cooker on top of the trivet. Do not use the whistle/weight on the lid. Close the lid and cook on medium heat for 35-40 minutes. Check for doneness by inserting a toothpick into the center of the cake; it should come out clean.
For steamer: Bring 2 cups of water to a boil in a large steamer. Place the cake pan on the steamer rack and cover the pan loosely with foil. Cover the steamer with its lid and steam for 40-45 minutes, checking for doneness.
Once cooked, remove the cake pan carefully (it will be hot!) and let it cool for 10 minutes in the pan.
Run a knife around the edges of the pan and turn the cake out onto a wire rack. Allow it to cool completely before slicing and serving.
Nutrition Facts
Calories |
2031 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.5 g | 106% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 33.7 g | ||
| Cholesterol | 397 mg | 132% | |
| Sodium | 2118 mg | 92% | |
| Total Carbohydrate | 326.5 g | 119% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 158.3 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 337 mg | 26% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 1689 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
