Chocolate cake - Eggless,Pressure cooker cake

Hi friends, how are you all?? It’s almost more than a 1 month that I didn’t post any recipe on my blog and didn’t visit my friend’s blogs. But that was an amazing month for me. I had a marriage in a family and then I was with my parents and my cute niece so there was a no time for my blog, had a fun and enjoyed a lot….yuuuppyyyyy:)

I made this Chocolate cake for my niece (Shreya) on hubby’s birthday. This is simple eggless chocolate cake, cooked in pressure cooker. That was my first attempt for backing, but I was happy when everybody loved the cake….. And also this post about Hudson Canola Oil. I received a gift hamper from this company. I used Hudson Canola Oil in this recipe and taste was good. The benefits of this oil as compare to others oil mention in the leaflet are
*very high (second highest) content of MUFA which reduces the bad cholesterol, high BP
* very high content of Omega-3
* beneficial 2; 1 content ratio of omega 6 PUFA to omega 3.
* great source of vitamin E, antioxidant


Ingredients:

1 ½ cups All Purpose Flour
½ cup Hudson Canola Oil
1 cup Sugar
200 gm Condesmilk
½ tsp Baking powder
¼ tsp Baking soda
½ cup Cocoa powder
A pinch Salt
¾ cup Milk

For Chocolate Icing:

50 gm Dark chocolate
50 gm Fresh cream
2 tsp Milk

Method:

Preheat pressure cooker for 10 minutes on high flame.

Sieve flour, cocoa powder, salt, baking soda and baking powder together 3 times and set aside.

Add oil, sugar, condesmilk and milk in a bowl and beat well. Now add flour mixture slowly and mix gently until the batter blends well and no lumps are found.

Grease a 6 inch cake pan with butter and dusting with flour. Then pour the prepared batter into the greased cake tin.

Now place the tin inside the pre-heated pressure cooker over the separator plate and close with the cooker's lid. Do not place the regulator or whistle. Cook for 45 minutes on medium flame, check after 30 minutes whether the cake is done, just insert a knife into the cake's center. If the knife comes out clean, then it means the cake is cooked, if not cook for some more minutes. When you smell the cake, it is ready, now remove from flame and set aside. Do not open the lid immediately. Open after 5 minutes. Leave aside until it cools down.

For Chocolate Icing:

Heat the cream in a bowl for 1 minute only and then add dark chocolate pieces in it close with lid and keep aside. After it starts melting, stir well with a spoon then add milk and mix well until it blends well and there are no lumps.

Now pour the chocolate icing over the cake and spread well and evenly all over the cake with a knife or a flat spatula. Serve hot.

Sending this recipe to : Drink & Dessert at Guru's space , Shruti'sRasoi and Gayathri's CookSpot, Foodabulous Fest Event organised by Simply TADKA and host by Shruti’s rasoi, Eggless Baking–sweet or savory  at nivedhanams by Swathi, Birthday special event