Hi again dear readers. After a string of savory recipes I am sharing a cake recipe today. This is my 3rd chocolate cake recipe, and by far the best one. This is one of the recipes my Mom had learned during the late 1980’s. And now I am passing it on to you. This is an eggless chocolate cake recipe, which gives you a very rich, dense, intensely flavored, moist and melt-in-the-mouth cake. This chocolate cake is perfect for making Black Forest Cake. Alternatively, you can also use chocolate ganache to cover this cake. However, my family likes naked cakes more, because they are lighter and can be enjoyed without a lot of guilt. So I just served this cake with coffee, just as it is. The flavor set in so well the next day, making the cake taste even more wonderful.
To view the previous two chocolate cake recipes, click on the following links. Both these chocolate cakes can be baked in the pressure cooker, OTG as well as the gas oven.
Now here is a surprise for those of you who don’t have an electric oven. You can bake this chocolate cake in the gas oven like I did. You can also bake this chocolate cake in the pressure cooker.
Also, if you do not have an electric beater, you can simply use a ladle or spatula. Make sure you beat or mix the batter in one direction, preferably clockwise.
As if we do not need to whisk this cake batter a lot. We need a cake which has a dense texture. So no extensive whisking needed.
Please use unsalted butter. I have tried using the usual Amul butter in the past and the cake turned out kind of salty-ish. I still liked it but that’s not how a chocolate cake is supposed to be. This recipe calls for 1/2 tsp of salt, which is way less than what the Amul butter contains.
Use high-quality premium dark chocolate. I used the Belgian baking chocolate with 53% cocoa, which is a semi-sweet variety. If you are unable to find the baking chocolate, Amul’s dark chocolate would work good too.
How to Bake this Rich Chocolate Cake in a Pressure Cooker?
Spread the sand directly inside the pressure cooker and preheat it.
Carefully place a small stand or a metal ring on the sand to place the cake pan on.
Place the cake pan containing the cake batter on the stand into the pressure cooker.
Remove the whistle / weight from the lid of the pressure cooker. Turn the flame on low. Close the pressure cooker and bake for 35 to 40 minutes.
Beaten Coffee, Recipe Coming Up Soon
Ingredients
Maida / All purpose flour – 1 cup
Castor sugar – 3 tbsp
Baking powder – 1.5 tsp
Baking soda – 1/3 tsp
Salt – 1/2 tsp
Semi sweet baking chocolate – 180 grams (I used 53 % Belgian chocolate)
Condensed milk – 1 cup
Fresh cream, 25% fat – 250 ml (I used Amul)
Melted unsalted butter – 1/2 cup + some more to grease the cake pan
Vanilla extract – 1.5 tsp
How to Make Rich Chocolate Cake
Warm Chocolate Cake with Ice-Cream
In a bowl sift together the all purpose flour / maida, baking powder, baking soda, salt and castor sugar. Sift all these dry ingredients one more time.
Alternatively you can melt the chocolate using the double boiler set up. Heat some water in a deep saucepan till it’s just about to boil. Place the bowl containing the chocolate over the pan. Keep the heat between low to medium. The chocolate will melt from the heat of the steam coming up from the boiling water. Gently stir the chocolate with a spoon continuously as it melts. Make sure the base of the bowl containing the chocolate does not come in direct contact with the boiling water, else the chocolate will burn. Also, make sure no steam comes in direct contact with the chocolate, or it will seize.
Now let’s start with melting the chocolate. You can melt the chocolate in the microwave. Take the chocolate in a microwave-safe bowl and put it in the microwave on the medium heat (50%) for about 15 seconds. Remove the bowl and mix the chocolate around with the spatula. Microwave it again for another 15 seconds. Microwaving the chocolate for 30 seconds in one go can cause it to seize.
Allow the melted chocolate to cool down a bit. In the meanwhile, let’s prepare the cake batter. Also, preheat the oven at 180 degrees Celsius for 15 minutes. Prepare an 8-inch cake pan by greasing it with butter.
In another bowl whisk together the condensed milk and fresh cream. Add in the butter little by little and whisk it as you do so, so that the butter gets incorporated properly. Add in the vanilla extract and whisk once again.
Now add the dry ingredients (all purpose flour / maida + baking powder + baking soda + salt + castor sugar) to the wet ones (condensed milk + fresh cream + butter + vanilla extract) little by little and whisk. Make sure there are no lumps.
Now incorporate the melted chocolate into this batter and whisk well. Time to bake the cake!
Pour the cake batter in the cake pan that we had greased. Now bake it at 180 degrees Celsius for 35 to 40 minutes, till you get a nice crusty texture on the top.
Keep a check on your oven after completing 30 minutes of baking, because every oven is different. Insert a toothpick in the cake and if it comes clean, the cake is done. If not, bake for another 7 to 8 minutes.
If you are using a gas oven like I did, it takes about 40 minutes for the cake to be ready. Make sure the flame on low while you bake the cake using this method.
When the cake is done, let it cool off for a few minutes. If you are using spring form pan, carefully remove the cake from the cake pan and allow it to cool on the cooling rack. If you are using an aluminum cake pan, allow the cake to cool completely in the cake pan itself and unmould it thereafter.
Cool the cake completely if you wish to ice the cake. We served half the cake warm with ice-cream and saved the rest for the next day’s coffee time. Enjoy the rich, fragrant and melt-in-the-mouth chocolate cake the way you like it.
