Chocolate Velvet Fudge Cake in Your Pressure Cooker
This rich and tender chocolate velvet fudge cake is perfectly cooked in a pressure cooker, delivering moist, fudgy layers with gooey chocolate chips baked right in. Quick and easy, it’s the perfect dessert to impress with minimal fuss.
Ingredients
Main ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup hot water
- 1 cup semi-sweet chocolate chips
Instructions
Instructions
- First, grease and flour a 9-inch round cake pan so your cake won’t stick around too long.
- Next, whisk the flour, sugar, cocoa powder, baking soda, and salt in a big bowl. You want it nice and even.
- Then in another bowl, beat together buttermilk, vegetable oil, eggs, and vanilla extract until it’s all cozy.
- Slowly add the wet stuff to the dry stuff, mixing gently until smooth. Don’t overmix though.
- Pour in the hot water and stir. This thins the batter for a tender, fudge-like texture. Finally fold in those chocolate chips nice and easy.
- Pour the batter into the pan, cover with foil tight enough but not suffocating it, and place it in your pressure cooker’s rack with 1 cup water beneath. Seal your cooker and set to high pressure for 30 minutes.
- Once done, do a quick release.
- Let the cake cool in the pan for about 10 minutes before you carefully take it out.
- Cool completely on a wire rack and try to resist grabbing a slice right away.
Notes
Wrap leftovers tightly in plastic wrap to keep moisture locked in. Store slices in an airtight container at room temp for up to 2 days for best freshness. Refrigerate if your kitchen’s warm but let it come back to room temp before eating. You can freeze the cake by wrapping in foil and then plastic wrap; thaw overnight in fridge before enjoying.