Pressure Cooker Or Steamed Chocolate Cake Recipes

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PRESSURE COOKER (OR STEAMED) CHOCOLATE CAKE

A steamed chocolate cake recipe that I came up with since I don't have an oven. The ingredients depended on what I had in the house. I plan to try different steamed cakes. Would love people to suggest variations.

Provided by Aditi

Categories     Dessert

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 9



Pressure Cooker (Or Steamed) Chocolate Cake image

Steps:

  • Sift together flour, cocoa, baking powder, salt.
  • Beat eggs and sugar till sugar dissolves.
  • Add melted butter and prserves; mix well.
  • Fold in flour mixture.
  • Add enough milk to make thick batter; beat until smooth.
  • Pour into greased 8-inch round pan.
  • Steam in pressure cooker (without weight) for 30 minutes.
  • Remove lid, let steam for 5 minutes more. Let cake cool uncovered; remove from pan when cool.

Nutrition Facts : Calories 331.4, Fat 9.7, SaturatedFat 5.5, Cholesterol 82.7, Sodium 167.5, Carbohydrate 56.1, Fiber 1.8, Sugar 28.3, Protein 6.6

1 1/2 cups all-purpose flour
3 -4 tablespoons cocoa powder
3/4 teaspoon baking powder
1 pinch salt (if using unsalted butter)
2 eggs
3/4 cup sugar
50 g butter, melted
2 tablespoons strawberry preserves
1/2-1 cup milk

RICE COOKER CHOCOLATE CAKE

This dark, rich, chocolate cake is perfect with coffee on a lazy afternoon or as a special treat for a birthday cake. It has no eggs or milk so is ok for Vegans. Top it with your favourite frosting, or just sprinkle powdered sugar on it to 'finish' it for the table.I love the recipe as I alway seem to be out of milk and eggs, so this recipe suits my house! I do not have an oven so need something that works in rice cooker. Rice Cookers vary but this recipe seems to work just fine in most. Set the cooker for slow cook if you have that function.

Provided by circle3

Categories     Dessert

Time 1h5m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 11



Rice Cooker Chocolate Cake image

Steps:

  • Add together the dry ingredients: 1.5 cups white flour, 1/2 cup raw sugar, 4 tablespoons dark cocoa (powdered chocolate), 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, 1/4 teaspoon double acting baking powder (leave out for heavier cake).
  • Mix dry ingredients well.
  • Add wet ingredients to the mixture: 90 ml of sunflower oil (any oil may be used),1/2 teaspoon vanilla, 1 tablespoon vinegar, 1 cup of water.
  • Mix well till smooth, about 1 minute, do not over work batter.
  • Pour batter into the greased rice cooker bowl.
  • Set rice cooker to 'slow' if possible for 60 minutes and start cooker (if your cooker does not have a slow setting don't worry).
  • Some rice cookers will go to warm cycle after 5 minutes, allow cooker to be in that mode for a few minutes (like preheating) then restart timer for remainder time to equal 60 minutes total cook time.
  • Check cake at 45 minutes.
  • Cake is finished when a toothpick comes out clean from edges and center of cake.
  • Take rice cooker bowl out of machine when cake is finished cooking, and allow the cake to cool in the bowl for 15 minutes before removing.
  • To remove the cake put flat plate on the top the rice cooker bowl and invert bowl in a smooth motion.
  • Sprinkle with powdered sugar or top with your favourite frosting.
  • Try not to eat the whole cake in 1 seating!

Nutrition Facts : Calories 154.7, Fat 6.9, SaturatedFat 0.9, Sodium 213, Carbohydrate 21.4, Fiber 0.8, Sugar 8.4, Protein 1.9

1 1/2 cups white flour
1/2 cup raw sugar (or just white sugar)
4 tablespoons dark cocoa (powdered chocolate)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon double-acting baking powder (leave out for heavier cake)
90 ml sunflower oil (any oil may be used)
1/2 teaspoon vanilla
1 tablespoon vinegar
1 cup water

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