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moist chocolate cake recipe in cooker
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5 from 262 votes

moist chocolate cake recipe in cooker | super moist eggless chocolaty cake

easy moist chocolate cake recipe in cooker | super moist eggless chocolaty cake
Course cake
Cuisine international
Keyword moist chocolate cake recipe in cooker
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 1 cake


for cake:

  • cup (260 gm) sugar
  • ¾ cup oil
  • ½ cup buttermilk
  • 1 tsp vanilla extract
  • 2 cup (300 gm) maida / plain flour
  • ½ cup (60 gm) cocoa powder
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 1 tsp coffee powder
  • ¼ cup water

for frosting:

  • 2 cup heavy cream / whipping cream
  • 1 cup icing sugar
  • ½ cup cocoa powder
  • 1 tsp vanilla extract


cake preparation:

  • firstly, in a large bowl take 1¼ cup sugar, ¾ cup oil, ½ cup buttermilk and 1 tsp vanilla extract.
  • whisk and mix well until sugar melts completely.
  • place a sieve and add 2 cup maida, ½ cup cocoa powder, 1 tsp baking powder, ¼ tsp baking soda, ¼ tsp salt and 1 tsp coffee powder.
  • sieve the flour making sure there are no lumps.
  • now using cut and fold method, mix the batter.
  • add ¼ cup water or as required and prepare a smooth consistency batter.
  • to prepare the cake in a pressure cooker add in 2 cup of salt and close the lid of cooker without keeping the gasket and whistle. heat for 5 to 10 minutes. as a result, gives a preheat oven atmosphere.
  • now transfer the cake batter to a cake mould (dia: 7 inch, height: 4 inch). make sure to line a butter paper at the bottom to prevent from sticking.
  • and also tap twice to level up uniformly and remove any air bubbles if present.
  • place the cake pan into preheated cooker.
  • cover and cook on a medium flame for 45 minutes. you can alternatively, preheat and bake at 180-degree celsius for 45 minutes.
  • insert a toothpick and check if the cake has baked completely.
  • cool the cake and then unmould the chocolate cake.

chocolate frosting:

  • firstly, in a large bowl take 2 cup heavy cream. you can use whipping cream or any cream with 35% milkfat.
  • now add 1 cup icing sugar, ½ cup cocoa powder and 1 tsp vanilla extract.
  • beat on low speed until stiff peaks appear.
  • chocolate frosting is ready. keep it refrigerated until you use.

moist chocolate cake decoration:

  • once the cake is cooled completely, level up the top.
  • spread the chocolate frosting generously on top and sides.
  • level up using an offset spatula.
  • finally, enjoy moist chocolate cake or refrigerate and consume within a week.