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Pressure Cooker Chocolate Cake

What if I tell you that its absolutely possible to make a luscious and indulgent chocolate cake without an oven? And you really don’t have to go anywhere else, because I’ve got just that foolproof Cake Recipe for you. With the recipe of Pressure Cooker Chocolate Cake that I have shared on this post, you can easily make a cake sans oven, which is also just as soft, fluffy, moist and delish. The recipe is also eggless.

pieces of pressure cooker chocolate cake served on a white plate.

Why You Will Love This Pressure Cooker Chocolate Cake

One of the recipe requests that I have been getting over the years is on how to make a cake without using an oven. So, it was essential for me to add this recipe of a fuss-free stovetop Pressure Cooker Chocolate Cake that can be easily done even if you don’t have an oven or don’t want to use it.  

I have made this cake many times in an oven. But when I made this the first time, I made it in the pressure cooker. This recipe is roughly adapted from a cake recipe which I have been making from many years.

The recipe of this Pressure Cooker Chocolate Cake is simple and you do not need any special ingredients. This eggless cake is made with all-purpose flour (maida). So, use organic or unbleached all-purpose flour, if possible.

You can also prepare this cake with whole wheat flour (atta). Some more water may need to be added, if using whole wheat flour. You can also check this simple and plain Wheat Cake recipe for the same.

Like I mentioned earlier, this Pressure Cooker Chocolate Cake is soft, moist and light and tastes somewhat similar to a Dutch truffle cake. Basically, it is best had directly from the pan.

It is so moist that even when you slice, you have to do that carefully and only once the icing sets. Without the icing too, the cake tastes good.

This cake can also be made in the oven. I have used curd (yogurt) and vinegar in this preparation.

The curd can be substituted with buttermilk too. I also used Hershey’s cocoa powder. But you can use any other good quality cocoa powder.

pieces of pressure cooker chocolate cake served on a white plate.

The cake has a gooey chocolatey frosting that adds a dimension of richness and fudgy flavors to the cake. You could opt to skip the frosting and only make the cake.

Without the frosting, the cake tastes good, but I would suggest to make this frosting as it simply rounds up the flavors and makes it top notch in this chocolate cake made in pressure cooker.

Other Cake Recipes Without Oven

  • Cooker Cake – Spongy and soft, light-textured delicious egg-free sponge cake made in a pressure cooker.
  • Biscuit Cake – This is one of the easiest and yummiest cake recipes one can make. This no-bake cake also has chocolate in it and tastes too good.
  • Cucumber Cake – Light, nutritious steamed cake made with yellow cucumber, semolina, jaggery and coconut. A traditional recipe of Goan cuisine where it is also referred to as ‘tavsali.’ In this recipe, the cake is steamed instead of getting baked.

Step-by-Step Guide

How to make Pressure Cooker Chocolate Cake

Preparation & Make Flour Mixture

1. Grease a baking pan or baking bowl with butter or oil. Make sure that the pan you use fits inside a 5 or 6-liter stovetop pressure cooker.

greased baking pan with butter or oil.

2. In a bowl, take 1 cup all purpose flour (125 grams) and ¼ teaspoon salt. You can also sift the flour prior to mixing it with the other ingredients.

all purpose flour and salt added to a bowl.

3. Then, add ½ cup sugar (100 grams).

sugar added to flour.

4. Mix everything very well with a spoon or wired whisk. Set aside.

mixing dry ingredients with a spoon.

Make Chocolate Mixture

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, skip adding salt in step 1.

unsalted butter, oil and cocoa powder added in a pan.

6. Add ½ cup water.

adding water to pan.

7. Keep the pan on low heat and with a wired whisk, continuously stir so that all the cocoa powder dissolves and the mixture becomes uniform. There should be no lumps.

mixing ingredients in the pan with a whisk.

8. The butter will start melting on low heat.

butter melting in chocolate mixture.

9. Bring just to a boil over medium heat, stirring continuously with the whisk.

bringing chocolate mixture to a boil.

Mixing Chocolate Mixture and Flour Mixture

10. As soon as the chocolate mixture comes to a boil, immediately pour it into the flour mixture.

chocolate mixture added to flour mixture.

11. Mix lightly. If you don’t mix, then also its fine. Keep aside.

mixing chocolate mixture with flour mixture.

12. In a 5 or 6-liter cooker, spread 1 cup salt evenly. Place the cooker on low heat.

salt spread in a pressure cooker.

Make Curd (or Yogurt) Mixture

13. In another small bowl, take ¼ cup fresh curd or yogurt.

curd added in a bowl.

14. Add ¼ cup water to the curd.

water added to curd.

15. Mix very well.

water mixed well with curd.

16. Then, add 1 teaspoon vinegar to it. Mix again.

adding vinegar to curd mixture.

17. Next, add 1 teaspoon vanilla extract or ½ teaspoon vanilla essence.

adding vanilla extract to curd mixture.

18. Lastly, add ½ teaspoon baking soda.

Since only baking soda is used, make sure that the baking soda is fresh and active. To check the freshness, dissolve a bit of baking soda in solution of vinegar and water and it should fizz and bubble.

adding baking soda to curd mixture.

19. Mix very well. This mixture will begin to froth.

mixing ingredients in curd mixture.

Make Batter

20. Immediately, add this mixture to the chocolate-flour mixture.

curd mixture added to chocolate-flour mixture.

21. With a wired whisk mix very well making sure there are no tiny lumps.

mixing curd mixture in chocolate-flour mixture with a whisk.

22. However, do not over do the mixing.

batter of pressure cooker chocolate cake.

23. Pour the batter into the greased baking tin.

pouring batter in the greased baking tray.

24. Gently, tap and shake the pan.

batter added in the greased baking tray.

Making Chocolate Cake In Pressure Cooker

25. Place a rack or stand carefully on the salt layer.

stand placed on salt layer in cooker.

26. Place the cake pan on the stand.

cake pan placed on stand.

27. Cover and close with the cooker’s lid.

Important: The rubber gasket (rubber ring) and the whistle should be removed before you close the cooker with its lid.

pressure cooker covered with its lid.

28. Bake the cake on low heat for 40 to 45 minutes.

If baking in an oven, bake in a preheated oven at 180 degree C (350 degrees F) for 35 to 40 minutes.

baked pressure cooker chocolate cake.

29. Check with a toothpick to see if the cake is done or not. The toothpick should come out clean.

The time for the cake to bake in the pressure cooker will depend on the size and thickness of the cooker, the size of the cake pan and the intensity of stovetop heat.

I have used a heavy 5 litre aluminum pressure cooker and it helps in uniform heating, which results in evenly baked goods.

checking doneness of chocolate cake.

30. 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.

poking holes on cooked cake.

Make Chocolate Frosting

31. 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.

butter, vanilla extract, brown sugar, milk and cocoa powder added in a saucepan to make icing.

32. Keep the pan on low heat and with a wired whisk stir and mix very well to combine the ingredients.

stirring ingredients with a wired whisk.

33. The brown sugar granules should completely melt and the cocoa powder should dissolve. Stir continuously to get an even mixture.

stirring mixture continuously.

34. Bring this mixture to a boil.

boiling icing mixture.

35. Once the chocolate frosting mixture comes to a boil, immediately pour it all over the cake. You don’t need to spread it as the frosting seeps down inside the cake.

icing mixture ready to be poured on the cake.

36. This cake tastes good warm also, but you cannot slice it and you can just eat it directly from the pan with a spoon.

You can also cool the cake in the refrigerator and then eat it. Cover the pan with a lid or foil when refrigerating.

I kept the cake in the refrigerator and thus I was able to slice them for the final pictures.

icing spread on chocolate cake.

37. Slice and then serve the Pressure Cooker Chocolate Cake as a lovely treat or dessert.

The remaining cake can be refrigerated for about a week. Store in a covered air-tight container and refrigerate.

pieces of pressure cooker chocolate cake served on a white plate with text layover.

More Cake Recipes To Try!

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

chocolate cake recipe in pressure cooker

Pressure Cooker Chocolate Cake

This Pressure Cooker Chocolate Cake is a soft, moist and a delicious cake made with all-purpose flour, cocoa powder, curd (yogurt) and butter. It is also a frosted cake where the frosting is made with a lovely chocolatey frosting.

4.88 from 54 votes

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Flour Mixture – 1

Liquid Mixture – 2

Curd Mixture – 3

Chocolate Frosting Mixture

Flour Mixture – 1

  • In a bowl, take the flour, salt and sugar. You can also sift the flour.

  • Mix everything very well with a spoon or wired whisk.

Liquid Mixture – 2

  • Then in a small pan, take the butter, oil, cocoa and water.

  • 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.

  • 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 it is fine.

  • In a 5 or 6 litre stovetop pressure cooker, spread 1 cup salt evenly. Place the cooker on a low heat to preheat it.

Curd Mixture – 3

  • In another bowl, take curd (or yogurt), water, vinegar and vanilla extract. Mix very well.

  • Lastly add baking soda.

  • Mix thoroughly. This mixture will begin to froth.

  • Immediately add this mixture to the flour and chocolate mixture.

Mixing and making cake without oven

  • With a wired whisk mix very well. However do not over do the mixing.

  • Pour into the greased baking tin or pan. Gently shake and tap the pan.

  • Carefully, place a rack or stand on the salt layer. Place the cake pan on the stand.

  • 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.
  • 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.

  • 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 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

  • In a saucepan, take butter, vanilla extract, brown sugar, milk and cocoa powder.

  • 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.
  • Bring this mixture to a boil.

  • 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.

  • This cake tastes good warm also, but you cannot slice it but you can just eat it directly from the pan. 

  • 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.

  • Once the frosting has set, slice the cake and serve.

  • Store the cake in the refrigerator covered in an air-tight container. The cake keeps well in the fridge for about a week.

  • You can use whole wheat flour (atta) also to prepare this cake. If using whole wheat flour, then sift the flour once or twice with salt first.
  • For whole wheat flour, 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. 
  • Instead of brown sugar, you can use regular granulated sugar or raw sugar. 
  • You could use salted butter, but do not add salt in the cake. 
  • Keep in mind that the time taken for the cake to bake in the stovetop pressure cooker will depend on the size & thickness of the cooker, the size of the cake pan and the intensity of stovetop heat.
  • Nutrition info is for one slice of cake.

Nutrition Facts

Pressure Cooker Chocolate Cake

Amount Per Serving

Calories 234 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 6g38%

Cholesterol 22mg7%

Sodium 104mg5%

Potassium 94mg3%

Carbohydrates 29g10%

Fiber 1g4%

Sugar 19g21%

Protein 2g4%

Vitamin A 250IU5%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 1mg50%

Vitamin B12 1µg17%

Vitamin D 1µg7%

Vitamin E 2mg13%

Vitamin K 1µg1%

Calcium 30mg3%

Vitamin B9 (Folate) 21µg5%

Iron 1mg6%

Magnesium 22mg6%

Phosphorus 49mg5%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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This Pressure Cooker Chocolate Cake from the archives was first published on December 2016. It has been updated and republished on May 2024.

Source: Dassana’s Veg Recipes
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