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Clara

Cooker Caramel Chocolate Cake

A rich, moist, and indulgent chocolate cake topped with glossy caramel, made easily in a stovetop pressure cooker without an oven. Perfect for celebrations or cozy family desserts.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert
Cuisine: Fusion, Homemade
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup sugar (granulated)
  • 1/2 cup vegetable oil (or melted butter)
  • 1/2 cup milk (room temperature)
  • 2 eggs (or 1/2 cup yogurt for eggless version)
  • 1 tsp vanilla extract
  • 1/2 cup sugar (for caramel)
  • 2 tbsp butter
  • 1/4 cup fresh cream (warm)
  • 1 pinch salt

Equipment

  • stovetop pressure cooker without whistle and gasket
  • round baking tin fits inside cooker
  • mixing bowls
  • whisk or electric beater
  • parchment paper

Method
 

  1. Heat sugar in a pan over low flame until melted and golden. Stir in butter, then slowly add warm cream and salt. Pour into a greased cake tin.
  2. Sift together flour, cocoa powder, baking soda, and baking powder in a bowl.
  3. Whisk sugar, eggs, milk, oil, and vanilla in another bowl until fluffy.
  4. Gently fold dry mixture into wet mixture until combined. Do not overmix.
  5. Pour batter over caramel layer in the tin.
  6. Place salt/sand in cooker base, remove whistle and gasket, preheat for 5 mins.
  7. Place tin inside cooker, cover (no whistle), and cook on low flame for 35–40 mins. Check with toothpick.
  8. Cool cake 10 mins, flip onto plate so caramel becomes topping.

Notes

Preheat the cooker before baking, grease and line your cake tin for best results, and let the cake cool before flipping so the caramel sets perfectly. You can swap flour with whole wheat for a denser cake or make it eggless using yogurt instead of eggs. Serve warm with vanilla ice cream or enjoy with coffee.