3 days
120 mins
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Prepare eggless chocolate cake in a pressure cooker with easy and simple steps. Decorate the cake with homemade buttercream.
Uploaded by admin on 18-Jan-2019.

-1Cup = 250 ml
1+1/4 cup Maida (flour)
1 cup sugar
1/3 cup unflavoured oil
1/4 cup unsweetened cocoa powder
1 cup hot water
1 tsp instant coffee powder
1 tsp vanilla essence
1 tsp Baking soda
1/4 tsp salt
1 tbsp vinegar
For decoration
500g cool and soft butter
400g chilled condensed milk
1 tsp vanilla essence, food colours
1. Place a sieve on a bowl, add flour, sugar, cocoa powder, baking soda, salt and sieve them twice.

2. Dig in center, add oil, vanilla essence, add coffee + 1/2 cup hot water and mix gently.

3. Add rest of hot water and prepare a cake batter.

4. I have greased with oil and lined a 7 inch cake tin with parchment paper.

5. Pour the cake batter in a greased cake tin. Flatten it with a spatula and tap for 2-3 times.

6. I have preheated a pressure cooker for 10 minutes on low flame.

7. Place a ring.

8. Place cake mould, cover with lid and allow to cook for 35-40 minutes on low flame.

9. After 35 minutes open the lid and check with a toothpick. There are some cake crumbs stick on the toothpick. We have to cook for another 10 minutes on low flame.

10. Again, check with a toothpick and if toothpick is clean it means our cake is ready. Take out and allow to cool.

11. Demould the cake carefully on a plate.

12. Cake is very soft and spongy.

13. Add Unsalted butter in a bowl and whip for 2-3 minutes on medium speed. The butter consistency should be like this, soft but not on room temperature.

14. Collect the butter with a spatula.

15. Whip the butter for 2 minutes more on medium flame.

16. Add chilled condensed milk in whipped butter and whip for 2-3 minutes on high speed.

17. Collect and whip it again for a minute.

18. Add vanilla essence and mix.

19. It is perfectly whipped now. Collect and check the consistency of buttercream.

20. Buttercream is ready for cakes and desserts icing.

21. Divide the whipped cream in three bowls. 1/2 cup for green cream, 1 cup for pink cream and rest of the cream for grey cream.

22. Add black gel food colour in big bowl cream and mix nicely. Add colour till you get desired shade.

23. Add red gel food colour in 1 cup whipped cream and mix.

24. Mix green food gel colour in 1/2 cup cream.

25. Place cake board on a turn table.

26. Apply a spoon of whipped cream in the center of the board and place the cake on it.

27. Slice the cake with a sharp knife. Add 2 tsp water in 2 tsp powdered sugar and mix for making sugar syrup.

28. Soak the cake slice with sugar syrup.

29. Place grey whipped cream on cake slice and spread with an offset spatula.

30. Place another cake slice, soak with sugar syrup and Give finishing with an offset spatula.

31. cover it with grey whipped cream.

32. Place a Russian nozzle in piping bag and fill with pink whipped cream.

33. Place a noor nozzle no. 45 in a piping bag and fill with green whipped cream.

34. Make leaves and decorate the cake.

35. Place a star noor nozzle no. 20 in a pink whipped cream and make small flowers on the cake top randomly.

36. Decorate the cake bottom with green and pink whipped cream.

Recipe Discussion

Feedback, Comments and Queries
Food Connection User
nice
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18-Jan-19 10:16 AM
Food Connection User
Josh1 15-Dec-22 02:26 AM
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Few Words from Admin

Madhulika Vatsal

I am an explorer of food and I feel that people who love to eat are always the best people. I am passionate about cooking and firmly believe in the fact that a recipe has no soul, but you, as a cook, with your affection can bring soul to the recipe. I like to show creativity with dishes which can be made with easily available ingredients in the kitchen.