Eggless Whole Wheat Chocolate Cake (Pressure Cooker Method)

Ingredients

• 1/2 cup Powdered sugar
• 1/2 cup Fresh yogurt (not sour) (Use fresh, not sour, yogurt)
• 1/4 cup Melted butter (Can substitute with oil or ghee)
• 1 teaspoon Vanilla essence
• 1 cup Whole wheat flour (atta)
• 2 tablespoons Milk powder
• 2 tablespoons Cocoa powder (Dutch process or regular)
• 1 teaspoon Baking powder
• 1/2 teaspoon Baking soda
• 1/2 + 2 cup + tablespoons Milk (Use room temperature milk; if using all-purpose flour, use only 1/2 cup)
• 1 cup Dark chocolate (For ganache)
• 1/2 cup Fresh cream (For ganache; can use non-dairy whipping cream)
• 1 cup Fresh cream (for whipping) (For frosting; use chilled cream)
• 2 tablespoons Powdered sugar (for sugar syrup)
• 2-3 tablespoons Water (for sugar syrup)
• 1 teaspoon Coconut oil (for ganache shine) (Optional, for shine)
• as needed Hazelnuts, Dairy Milk chocolate, or cherries (for garnish) (Optional, for decoration)
• as needed Parchment paper (For lining cake tin)

Instructions

1. Prepare Cake Tin and Preheat Cooker

   Line a 6-inch cake tin with parchment paper. Preheat a pressure cooker (without whistle) on low flame for 5 minutes.

   Time: PT7M

2. Mix Wet Ingredients

   In a mixing bowl, combine 1/2 cup powdered sugar, 1/2 cup fresh yogurt, 1/4 cup melted butter, and 1 teaspoon vanilla essence. Whisk until smooth and creamy.

   Time: PT5M

3. Sift Dry Ingredients

   Place a sieve over another bowl. Add 1 cup whole wheat flour, 2 tablespoons milk powder, 2 tablespoons cocoa powder, 1 teaspoon baking powder, and 1/2 teaspoon baking soda. Sift together.

   Time: PT5M

4. Combine Wet and Dry Ingredients

   Gradually add the dry ingredients to the wet mixture, mixing gently. Add 1/2 cup plus 2 tablespoons milk in batches to form a smooth, thick batter. Do not overmix.

   Time: PT7M

5. Pour Batter and Bake

   Pour the batter into the lined cake tin. Tap to remove air bubbles. Place the tin in the preheated cooker on a stand. Cover (no whistle) and bake on low flame for 40-45 minutes.

   Time: PT45M

   Temperature: Low flame (approx. 160-170°C inside cooker)

6. Cool the Cake

   Remove cake from cooker and let it cool in the tin for 10 minutes. Then transfer to a rack or plate to cool completely.

   Time: PT20M

   Temperature: Room temperature

7. Make Chocolate Ganache

   In a microwave-safe bowl, combine 1 cup dark chocolate (chopped) and 1/2 cup fresh cream. Microwave for 30 seconds, stir, then microwave another 30 seconds until melted. Alternatively, use a double boiler. Stir until smooth. Add 1 teaspoon coconut oil for shine (optional). Set aside to cool to room temperature.

   Time: PT10M

8. Whip Cream for Frosting

   In a chilled bowl, whip 1 cup fresh cream until soft to medium peaks. Do not overwhip.

   Time: PT8M

9. Prepare Sugar Syrup

   Mix 2 tablespoons powdered sugar with 2-3 tablespoons water until dissolved. Set aside.

   Time: PT2M

10. Slice Cake into Layers

    Once cake is fully cool, use a serrated knife to slice horizontally into 3 even layers.

    Time: PT5M

11. Assemble and Frost Cake

    Place first layer on a plate. Brush with sugar syrup. Spread a medium layer of whipped cream. Repeat for second and third layers. After stacking, apply a thin crumb coat of cream all over. Chill for 10 minutes.

    Time: PT15M

    Temperature: Room temperature, then refrigerator

12. Final Frosting and Ganache

    Apply a thicker layer of whipped cream all over. Pour cooled ganache over the top, letting it drip down the sides. Smooth with a spatula.

    Time: PT8M

13. Decorate

    Use a piping bag with a star nozzle to pipe borders and designs. Garnish with hazelnuts, Dairy Milk chocolate pieces, or cherries as desired.

    Time: PT5M

14. Chill and Serve

    Refrigerate the cake for at least 30 minutes to set the frosting before slicing and serving.

    Time: PT30M

    Temperature: 4°C (refrigerator)

15. Cleanup

    Wash all bowls, utensils, cake tin, piping bag, and cooker. Wipe down work surfaces and clean up any spills.

    Time: PT35M

Nutrition Facts

Calories

320

Protein

5g

Carbohydrates

38g

Fat

17g

Fiber

2g

Ingredient Substitutions

• Instead of Powdered sugar: Caster sugar
• Instead of Fresh yogurt (not sour): Greek yogurt (unsweetened)
• Instead of Melted butter: Vegetable oil, Ghee
• Instead of Vanilla essence: Vanilla extract
• Instead of Whole wheat flour (atta): All-purpose flour (maida)
• Instead of Milk powder: Omit if unavailable (cake will be less rich)
• Instead of Cocoa powder: Natural cocoa powder
• Instead of Milk: Plant-based milk
• Instead of Dark chocolate: Semi-sweet chocolate
• Instead of Fresh cream: Non-dairy whipping cream
• Instead of Fresh cream (for whipping): Non-dairy whipping cream
• Instead of Coconut oil (for ganache shine): Vegetable oil
• Instead of Hazelnuts, Dairy Milk chocolate, or cherries (for garnish): Any nuts, chocolate shavings, or fruit
• Instead of Parchment paper: Butter paper

Equipment Needed

• 6-inch cake tin
• Pressure cooker (without whistle)
• Mixing bowls
• Whisk
• Sieve
• Spatula
• Measuring cups and spoons
• Microwave or double boiler (optional)
• Knife (serrated)
• Piping bag and nozzle (optional)
• Cooling rack (optional)

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• Use fresh, good quality cocoa for best flavor.
• Let ganache cool to room temp before pouring for a glossy finish.
• For even layers, mark cake sides with toothpicks before slicing.
• Chill utensils and cream for faster whipping.
• If you don't have a piping bag, use a ziplock with a snipped corner.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze (well-wrapped) for up to 1 month. Thaw in fridge before serving.

Room temperature: Keep at cool room temperature for up to 8 hours (if not too hot/humid).

Make-Ahead Tips

• Bake cake a day ahead and store wrapped at room temp.
• Ganache and whipped cream can be made a few hours in advance and chilled.
• Assemble and decorate on the day of serving for best texture.