Brooklyn Blackout Cake Pressure Cooker Recipe
A rich and moist chocolate layer cake made right in your pressure cooker—dense with cocoa, layered with fudge frosting, and finished with cake crumbs for that blackout classic texture.
Equipment
- 1 Mixing bowl Large
- 1 Stand mixer
- 2 9-inch round cake pans
- 1 Pressure cooker
Ingredients
Main ingredients
- 2 large eggs room temperature
- 2 cups granulated sugar
- 0.5 cup Dutch-process cocoa powder
- 1 teaspoon instant coffee powder
- 1 cup hot water
- 2.5 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon kosher salt
- 1 cup vegetable oil
- 1 cup buttermilk room temperature
- 1 tablespoon vanilla extract
- 1 ⅓ cup granulated sugar for frosting
- ⅔ cup all-purpose flour for frosting
- 6 tablespoons Dutch-process cocoa powder for frosting
- 1.5 teaspoons kosher salt divided, for frosting
- 2 cups milk for frosting
- 1 tablespoon vanilla extract for frosting
- 1 pound salted butter softened
- 1.5 cups bittersweet chocolate chips for frosting
Instructions
Instructions
- Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
- Mix cocoa powder and instant coffee powder into hot water in a bowl and let cool.
- Beat eggs and sugar until light and fluffy. Add cooled cocoa mixture and vegetable oil, then combine well.
- In a separate bowl, whisk flour, baking soda, baking powder, and salt. Add to wet ingredients just until mixed.
- Evenly pour batter into cake pans. Place into pressure cooker with sealing ring in place and lid locked.
- Pressure cook for about 30 minutes until float valve rises. Do a quick release, open lid, and let cakes cool 10 minutes before turning out.
Notes
Let the cake cool completely before frosting. For best results, use Dutch-process cocoa powder.