Black Velvet CakeLorraine Elliott Pressure Cooker Recipe
A luxuriously dark and moist chocolate cake made with black cocoa, rich buttercream, and topped with fresh fruit. Pressure cooked for speed, flavor, and ultra-soft texture.
Equipment
- 1 Mixing bowl Large
- 1 Pressure cooker Large enough to fit cake pans
- 2 Round cake pans 8-inch
- 1 Whisk
- 1 Spatula
Ingredients
Ingredients
- 1.5 cups brown sugar firmly packed
- 1 ¾ cups cake flour
- 1 cup black cocoa powder
- 2 teaspoons bicarbonate of soda
- 1 teaspoon baking powder
- 2 eggs at room temperature
- 1 cup buttermilk
- 1 cup hot water or coffee coffee deepens chocolate flavor
- 0.5 cup neutral oil like grapeseed or rice bran
- 2 teaspoons vanilla extract
- 100 g dark chocolate chopped
- 375 g butter room temperature for frosting
- 190 g caster sugar for frosting
- 115 ml water room temperature for frosting
- 0.75 cup black cocoa powder for frosting
- 1 teaspoon vanilla extract for frosting
- 6 black cherries for topping
- 6 blackberries for topping
- purple and gold sprinkles as desired
Instructions
Instructions
- Grease and line two 8-inch round cake pans to fit inside your pressure cooker.
- Sift cake flour, cocoa, bicarbonate of soda, and baking powder into a large bowl. Stir in the brown sugar until evenly combined.
- In a separate bowl, whisk the eggs, buttermilk, oil, vanilla, and hot water or coffee together.
- Slowly pour the wet ingredients into the dry mixture, whisking gently until smooth. Fold in the chopped chocolate.
- Divide the batter between the prepared pans and smooth the tops.
- Place the pans on a trivet in the pressure cooker with 1 cup of water in the base. Lock lid and cook at high pressure for 35–40 minutes.
- Perform a quick release. Let cakes cool on wire racks before frosting with chocolate buttercream.
- Decorate with piped buttercream, cherries, blackberries, and sprinkles.
Notes
Store leftovers in fridge up to 3 days, or freeze for longer storage.