We Made Ina Garten’s Famous Chocolate Cake—and Here’s What We Discovered
This pressure cooker chocolate cake is rich, moist, and full of deep chocolate flavor with that signature Ina Garten tenderness, all made easy with simple pantry staples.
Equipment
- 1 Mixing bowl Large
- 1 Cake pan Greased
- 1 Pressure cooker With trivet
Ingredients
Main ingredients
- 1 cup All-purpose flour
- 1 cup Sugar
- ½ cup Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- ½ teaspoon Kosher salt
- 2 Large eggs
- ½ cup Whole milk
- 1 teaspoon Vanilla extract
- ½ cup Unsalted butter melted
- 1 cup Hot water for pressure cooker base
Instructions
Instructions
- Mix flour, sugar, cocoa powder, baking soda, baking powder, and salt in a bowl. Sift to remove clumps.
- In a separate bowl, whisk eggs, milk, vanilla, and melted butter until smooth.
- Combine wet ingredients with dry and stir gently without overmixing.
- Grease a cake pan and pour in the batter evenly.
- Add hot water to pressure cooker base to a half-inch level and set the trivet.
- Place cake pan on trivet, lock the lid, and set to high pressure for 30 minutes.
- Let pressure release naturally after cooking is done.
- Check doneness with a toothpick. If clean, remove and let cool before serving.
- Dust with powdered sugar or frost as desired.
Notes
Letting the pressure release naturally is key to achieving the perfect tender texture in the cake. Don’t skip it!