This Is Ina Garten's Favorite Chocolate Cake Recipe. Now It's Mine, Too
This rich, moist chocolate cake inspired by Ina Garten bakes effortlessly in the pressure cooker for the ultimate, tender homemade dessert.
Equipment
- 1 Mixing bowl large
- 1 Whisk
- 1 Pressure cooker
- 1 Cake pan that fits in your pressure cooker
- 1 Trivet to elevate pan over water
Ingredients
Main Ingredients
- 2 cups all-purpose flour gives structure to your cake
- 2 cups granulated sugar balances cocoa
- ¾ cup unsweetened cocoa powder for deep chocolate color and taste
- 1 ½ teaspoon baking powder helps your cake rise
- 1 ½ teaspoon baking soda adds tenderness and lift
- 1 teaspoon salt enhances the chocolate flavor
- 2 large eggs bind everything together
- 1 cup whole milk adds richness
- ½ cup vegetable oil keeps the cake moist
- 1 teaspoon vanilla extract rounds out the flavor
Instructions
Instructions
- Whisk together flour, sugar, cocoa, baking powder, baking soda, and salt in a bowl until no clumps remain.
- In another large bowl, beat the eggs, then mix in milk, vegetable oil, and vanilla extract.
- Slowly add the dry mixture into the wet mixture and stir until just combined. Do not overmix.
- Pour batter into a greased pan that fits in your pressure cooker.
- Add 1 cup of water to the pressure cooker and place a trivet inside. Set the cake pan on top.
- Seal the lid and set your cooker on high pressure for 35 minutes.
- Once time is up, allow pressure to release naturally. Remove cake and let cool slightly before slicing.
Notes
Let cake cool slightly before slicing for best texture. Store in airtight container on counter for 2 days or refrigerate up to a week.