EGGLESS CHOCOLATE CAKE IN PRESSURE COOKER

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INGREDIENTS:
1. Maida - 125 grams
2. Sugar - 80 grams
3. Cocoa Powder - 35 grams
4. Coffee Powder - 1 tsp
5. Salt - 1 pinch
6. Baking Powder - 1 tsp
7. Oil - 1/4th cup
8. Milk - 1/2 cup
9. Chocolate essence - 1/4th TSP




Method:
1. Preheat the cooker for 10 mins, do not put cooker whistle or ruuber on the cooker lid,
2.  Combine all the dry ingredients together - maida, sugar, cocoa powder, coffee powder, baking powder and salt,
3. add wet ingredients - oil, milk, essence and combine well to make the cake batter,
4. once the batter is ready, grease the cake mould with oil/maida or parchment paper,
5. pour the cake batter and tap the mould to release air bubbles if any,
6. Place the mould inside the cooker, over the cooker plate or salt,
7. Bake the cake for 25/30 mins on medium flame,
8. after 25 mins, insert a knife in the center to check if the cake is fully baked,
9. if the knife comes out clean, it means the cake is baked, if the cake doesnt comes out clean and there is cake batter on the knife then bake the cake for another 10 mins,
10. for Chocolate frosting, melt 200 grams of chocolate and 1/2 cup of cream on a double boiler,
11. once the chocolate is melted and well combined, remove from the heat and place in the fridge for 5 mins until thick in consistency,
12. layer the cake with chocolate frosting and pour the remaining frosting in the piping bag,
13. decorate the cake and our cake is ready.


Online links:
Baking mould: https://amzn.to/2Agvknb
Weighing machine: https://amzn.to/2GEIboJ
Parchment paper: https://amzn.to/2SkumgL
Whisk: https://amzn.to/2BE7Ic1
measuring cups: https://amzn.to/2BE7MZj


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