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We hope you got insight from reading it, now let’s go back to moist eggless chocolate cake in cooker recipe. To cook moist eggless chocolate cake in cooker you only need 12 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to prepare Moist eggless chocolate cake in cooker:
- You need sugar
- Use oil
- Take buttermilk
- Prepare vanilla extract
- Prepare plain flour
- Get cocoa powder
- Get baking soda
- Prepare salt
- Prepare coffee powder
- Get water
- Use milk chocolate bar
- Provide Amul milk cream
Steps to make Moist eggless chocolate cake in cooker:
- Firstly, in a large bowl take 1¼ cup sugar, ¾ cup oil, ½ cup buttermilk and 1 tsp vanilla extract. Whish 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. 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.
- Insert a toothpick and check if the cake has baked completely. - Cool the cake and then unmould the chocolate cake.
- For the chocolate frosting, melt the chocolate bar in a bowl and spread the frosting gently on all the sides and edges!
- ENJOY!!!
Usually I wrap a medium sized plate with aluminum foil and then place. A simple eggless chocolate cake recipe from scratch with step-by-step instructions to bake a moist, decadent chocolate cake for any birthdays. So I left the other cake in the pan itself for quite some time. Maybe after an hour I touched the bottom of that pan and found that it had cooled completely. This cake came out moist and chocolately.
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