super moist chocolate cake recipe in cooker - eggless chocolate moist cake recipe

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moist chocolate cake recipe in cooker | super moist eggless chocolaty cake with a detailed photo and video recipe. perhaps one of the tasty and moist eggless cake recipes ever made. most of the chocolate cake moist comes from the egg yolk and egg white used to make it, but this recipe is made without yet has almost the same moistness. it is an ideal cake or dessert recipe which can be served for any celebration or ritual ceremony as i have shown the recipe with creamy chocolate frosting.

moist chocolate cake recipe in cooker | super moist eggless chocolaty cake with step by step photo and video recipe. eggless cake recipes are generally a good alternative cake recipes for non-egg eaters. but they typically tend to be a bit harder or not so soft compared to egg-based cake recipes. however, this recipe of eggless chocolate cake is super moist due to the certain combination of wet and dry ingredients.

INGREDIENTS:

FOR CAKE:

1¼ cup (260 gm) sugar
¾ cup oil
½ cup buttermilk
1 tsp vanilla extract
2 cup (300 gm) maida / plain flour
½ cup (60 gm) cocoa powder
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 tsp coffee powder
¼ cup water

FOR FROSTING:

2 cup heavy cream / whipping cream
1 cup icing sugar
½ cup cocoa powder
1 tsp vanilla extract

INSTRUCTIONS

CAKE PREPARATION:

firstly, in a large bowl take 1¼ cup sugar, ¾ cup oil, ½ cup buttermilk and 1 tsp vanilla extract.
whisk and mix well until sugar melts completely.
place a sieve and add 2 cup maida, ½ cup cocoa powder, 1 tsp baking powder, ¼ tsp baking soda, ¼ tsp salt and 1 tsp coffee powder.
sieve the flour making sure there are no lumps.
now using cut and fold method, mix the batter.
add ¼ cup water or as required and prepare a smooth consistency batter.
to prepare the cake in a pressure cooker add in 2 cup of salt and close the lid of cooker without keeping the gasket and whistle. heat for 5 to 10 minutes. as a result, gives a preheat oven atmosphere.
now transfer the cake batter to a cake mould (dia: 7 inch, height: 4 inch). make sure to line a butter paper at the bottom to prevent from sticking.
and also tap twice to level up uniformly and remove any air bubbles if present.
place the cake pan into preheated cooker.
cover and cook on a medium flame for 45 minutes. you can alternatively, preheat and bake at 180-degree celsius for 45 minutes.
insert a toothpick and check if the cake has baked completely.
cool the cake and then unmould the chocolate cake.

CHOCOLATE FROSTING:

firstly, in a large bowl take 2 cup heavy cream. you can use whipping cream or any cream with 35% milkfat.
now add 1 cup icing sugar, ½ cup cocoa powder and 1 tsp vanilla extract.
beat on low speed until stiff peaks appear.
chocolate frosting is ready. keep it refrigerated until you use.