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Decadent Homemade German Chocolate Cake Recipe taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Upgraded German Chocolate Cake Pressure Cooker Recipe

This moist and tender German chocolate cake comes together faster in your pressure cooker, with deep chocolate flavor and a decadent coconut pecan frosting.
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Course Soup
Cuisine Mexican
Servings 12 servings
Calories 450 kcal

Equipment

  • 1 Mixing bowl Large bowl for batter
  • 1 8-inch round cake pans Prepare 3 pans
  • 1 Pressure cooker With sealing ring

Ingredients
  

Cake and Frosting Ingredients

  • 1 ¾ cups All-purpose flour spooned and leveled
  • ¾ cup Unsweetened natural cocoa powder
  • 1 ¾ cups Granulated sugar
  • 2 teaspoons Baking soda
  • 1 teaspoon Baking powder
  • 1 teaspoon Salt
  • 2 teaspoons Espresso powder optional
  • ½ cup Canola or vegetable oil
  • 2 Large eggs
  • ¾ cup Full fat sour cream room temperature
  • ½ cup Buttermilk
  • 2 teaspoons Pure vanilla extract
  • ½ cup Hot water or coffee to bloom cocoa
  • Evaporated milk for frosting
  • Egg yolks for frosting
  • Sugar for frosting
  • Butter for frosting
  • Vanilla extract for frosting
  • Shredded coconut for frosting
  • Chopped pecans for frosting

Instructions
 

Instructions

  • Grease three 8-inch round cake pans, line bottoms with parchment, and grease the parchment.
  • In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, salt, and optional espresso powder.
  • Mix in canola oil, eggs, and sour cream. Stir until blended. Slowly pour in buttermilk and vanilla extract. Mix just until smooth.
  • Add hot water or coffee, mix to thin batter slightly.
  • Divide batter evenly between prepared pans. Place in pressure cooker on a trivet without touching bottom.
  • Lock lid with sealing ring in place. Set to high pressure for 25 minutes.
  • Use quick release. Cool cakes in pans 10 minutes, then transfer to wire racks.
  • Prepare frosting: combine evaporated milk, egg yolks, and sugar over medium heat, stirring until thickened. Remove from heat and stir in butter, vanilla, coconut, and pecans. Let cool before frosting cake.

Notes

Wrap leftover slices tightly and store in a sealed container in the refrigerator. For longer storage, freeze individual slices wrapped in plastic and foil.