Black forest cake is one of the hot selling cakes in any bakery. And even the recipe in my blog and YouTube have got a good number of views. Whenever I post cake recipes, I get so many requests for cooker cakes. In India, before OTGs came into normal day to day use, pressure cookers were the ovens for most of the housewives, including my mom. My mom used to add some fine sand in the bottom of a cooker or a cast iron pan and baked cakes in it. The sand used to maintain even heat throughout the pan and so the cake baked will turn out so good. I started pressure cooker baking only after some viewers asked me for the recipe.
You can bake any cake, cookie or bread in a pressure cooker. The recipe will be the same as the one we use for OTG. The only concern is the temperature. It is impossible to set the temperature. I always keep flame in low for cakes and in medium for breads. This will yield you proper results.
Once you bake the cake, it is the same as the usual black forest cake. This time I made some chocolate wafers to arrange on the sides. Instead of using glazed cherries, using tinned cherries gives you a really rich cake. It just melts in the mouth. The cream, cherries and the cake will together make it a perfect bite. The cake recipe is the same as my Best Eggless Chocolate Cake recipe which I bake in my OTG. It works perfect for the cooker too. I have given the recipe below.
Ingredients Required For The Assembly:
Non Dairy Whipping Cream (I used Rich’s) – 1 cup
Tinned Cherries with syrup
Dark Chocolate / Dark Compound – 100 gm
Chocolate Cake – 7″ Square
Recipe For The Chocolate Cake:
Maida/ Flour-1 cup
Baking Powder-1/2 tsp
Baking Soda-1 tsp
Cocoa Powder-4 1/2 tbs
Unsweetened Hot Coffee-1/4 cup
Add some crystal salt in the pressure cooker. Remove gasket and whistle and close the lid. Heat it on medium flame for 15 minutes.
Grease, line and dust one 7″ square tin.
In a bowl mix together sugar, flour, cocoa powder, baking powder and baking soda.
Make a well in the centre and add oil, milk, curd and vanilla.
Mix until all the ingredients are incorporated.
Heat coffee and add it to the batter and mix. You can also add 1/2 tsp of instant coffee to 1/4 cup boiling water and use it instead.
Transfer the batter to the tin.
Place the tin inside the cooker and close the lid.
Bake for 45 – 50 minutes or until a skewer inserted comes out clean.
Place the tin on a wire rack for 10 minutes.
Flip the cake on the rack, remove the lining paper and allow it to cool completely before using it with any other filling and frosting.
You can also wrap it up in cling wrap and refrigerate to use it later.
And please do like my FB page https://www.facebook.com/GayathriKumarsCookSpot
And Follow on G+ https://plus.google.com/+GayathriKumar/posts
Pinterest – http://www.pinterest.com/gayathriraani/
Instagram – https://www.instagram.com/gayathriraani/
For more interesting video recipes visit https://www.youtube.com/user/gayathriraani