Matilda Chocolate Cake: Pressure Cooker Version
This rich Matilda Chocolate Cake made in a pressure cooker comes out incredibly moist with deep chocolate flavor from coffee and sour cream-spiked frosting. An effortless, fudgy dream!
Equipment
- 1 Mixing bowl Large for whisking ingredients
- 1 Pressure cooker Used for cake baking under pressure
- 1 Whisk For combining wet and dry ingredients
Ingredients
Cake & Frosting
- 2 cups all-purpose flour
- 2 cups sugar
- ¾ cup cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoon baking soda
- ½ cup vegetable oil
- 1 cup buttermilk
- 2 eggs
- 1 teaspoon vanilla
- 1 cup hot coffee
- ¾ cup salted butter
- 1 ½ cups semi-sweet chocolate chips
- ¾ cup heavy whipping cream
- ¾ cup powdered sugar sifted
- 3 tablespoons cocoa powder sifted
- ¼ teaspoon salt
- 5 tablespoons sour cream
- 1 teaspoon vanilla
Instructions
Instructions
- Grease the pressure cooker insert or a cake pan that fits inside it. Set aside.
- Whisk together flour, sugar, cocoa powder, salt, baking powder, and baking soda in a large bowl.
- Add vegetable oil, buttermilk, eggs, and vanilla to the dry mix. Stir until just combined.
- Pour in hot coffee and stir to blend.
- Pour batter into prepared pan and place in pressure cooker insert. Tap gently to release bubbles.
- Seal the lid with the sealing ring. Cook on high pressure for 30 minutes. Let it slow release for 10 minutes, then quick release.
- For frosting, melt butter with chocolate chips, stir in cream, powdered sugar, cocoa powder, salt, sour cream and vanilla until smooth. Spread on cooled cake.
Notes
Store cake wrapped tightly at room temperature or refrigerate. Freeze slices for longer storage.