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Eggless Whole Wheat Chocolate Cake (Pressure Cooker Method)
A soft, moist, and market-style chocolate cake made with whole wheat flour, baked in a pressure cooker, and layered with whipped cream and chocolate ganache. Perfect for birthdays, anniversaries, or any celebration. This recipe is eggless and uses simple ingredients found in most Indian kitchens.
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Critical Success Points
- • Preheating the cooker and lining the tin properly.
- • Measuring and sifting dry ingredients accurately.
- • Do not overmix the batter.
- • Baking on low flame and checking doneness.
- • Cooling cake completely before frosting.
- • Whipping cream to correct consistency.
- • Applying crumb coat and chilling before final frosting.
- • Ganache should be at the right consistency for pouring.
Safety Warnings
- • Pressure cooker gets very hot; handle with oven mitts.
- • Careful when slicing cake layers with a sharp knife.
- • Microwave and melted chocolate can burn; stir and check frequently.
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