Pressure Cooker Chocolate Cake

Time: 1 hour, Servings: 6

For cake:

• 2 Eggs, broken
• 3/4 cup Flour
• 3/4 tsp Baking Soda
• 1/4 tsp Salt
• 3 tsp Butter, softened
• 1/2 cup Sugar
• 1/4 cup Water
• 3 tsp Cocoa Powder
• 1/2 cup Lemon Juice
• 1/2 tsp Vanilla Extract
• 1/4 cup Milk

Beat the egg in mixing bowl. Add flour, baking soda, and salt and whisk until they are perfectly blended. Set aside.

In a separate mixing bowl, add the softened butter and sugar. Whisk manually until smooth.

Combine the flour mixture with the sugar mixture. Mix well until it gets fluffy. Add the water and cocoa powder. Mix until the powder is fully blended in. Add lemon juice, vanilla extract, and milk, and mix again. Ensure that the batter has no lumps.

Grease a cake pan with butter. Pour batter into pan and then tap the pan to remove all the air bubbles from your batter.

Place a plate at the bottom of your pressure pan, this ensures there is effective and even radiation of heat. Close the pressure cooker and heat on low for 2 minutes. When the cooker is evenly heated, place the cake pan in the pressure cooker and replace the lid.

Cook on low for 45-50 minutes. The cake is ready if you insert a tooth pick it gets no wet crumbs.

Remove the cake from the pressure cooker. Place on a cooling rack. While still hot, make holes in it using a fork. These holes will allow the icing to settle perfectly on the cake.

For icing:

• 4 tsp Cocoa Powder
• 2 Tbsp Butter, salted or unsalted
• 10 tsp Brown Sugar
• 1/4 cup Milk
• 1 tsp Vanilla Extract

Combine all the icing ingredients in a sauce pan. Cook on low until the mixture gently boils. Stir continuously until the sugar dissolves completely and the cocoa powder blends in thoroughly.

Pour the icing on top of your cake, let it settle into the holes. Allow the cake with icing to cool for at least 10 minutes before serving.