Guilt-less Desserts & Treats for your Family
Unless you’ve been living in a TV free zone for the past two seasons (also known as years to those who are not series obsessed) you’ll know about ‘This is Us’. ‘This is Us’ is a show whose sole purpose in life appears to be to make you cry ugly tears every week… and it works. The most recent cause of the snotty sniffles was when they finally revealed how Jack died. Since the beginning we have known that Jack dies but the how has always been a mystery… until now. In case you’re not up to date on your binge watching I won’t give too much away but lets just say I went and checked all my appliances for faulty cables and I found that I now have something in common with Mandy Moore… my slow cooker had a dodgy electrical lead. Spooky huh?!?
Luckily for me, the lovely people at Everten recently contacted me and asked if I’d like to work with them. It was a baking bloggers dream come true; I got to browse their huge range of kitchen appliances (which includes my crush; the hot pink Kitchen Aid Mixer) and pick something to create new recipes with. After many hours of drooling and talking myself out of the waffle iron, I decided on the New Wave 5 in 1 Multi Cooker. It spoke to the practical mum part of my brain; a steamer, pressure cooker, slow cooker, electric pot, soup and rice cooker in one appliance, which means less mess on my bench (which is currently covered in Lego leaving me with zero space.). It also means that my family won’t have a ‘This is Us’ kitchen moment (I also checked the smoke alarms!!).
Ordering from Everten was easy and because they are an Australian company the package arrived within days. I was actually a bit confused when the parcel delivery lady came to the door as I was sure it would take longer to arrive (plus sometimes I forgot what I’ve ordered on line; it’s like Christmas when they arrive as I am genuinely surprised!!).
As pretty as the Kitchen Aid Mixers are, I really wanted to try a pressure cooker. I remember Mum using a pressure cooker when I was young to cook Silverside but I figured things had probably evolved in the last 30 years. The pressure cooker has been great; pulled pork in 1 hour, quick and tasty healthy stews and a delicious steamed pudding in a fraction of the time it would take on the stove top. I was sold; plus it has a 6 litre basin which means giant amounts of winter soup.
And because Everten are a fab Australian owned Family Business they agreed to let me giveaway one of the New Wave 5 in 1 Multi Cookers, which retails at $169.00, away to a lucky reader. How awesome is that?! You too can be belly deep in pulled pork and baking up a delicious cake with thanks to the generous Everten. Just head to the bottom of this post to find out how to win.
So if you’ve been around Mummy Made.It for a while you’ll know that I have a tendency to get all obsessed with something for a while, be it an ingredient, a baking style (like all those poke cakes in recent months) or a new applicance. I went a bit pressure cooker mad last week. There was this Pressure Cooker Chocolate Cake, a Banana Caramel Pudding (which I’ll share in a few days) and a Pressure Cooker Sponge Cake. I also decided to make it my life’s mission to make caramel in my new 5 in 1 Multi Cooker; that is still frustratingly a work in progress but more on that another day. Today I am sharing with you a super tasty Pressure Cooker Chocolate Cake; which one lucky reader will be able to make in their very own pressure cooker very soon!!
This Pressure Cooker Chocolate Cake is a tasty, extra healthy chocolate cake that will not only feed the family but it won’t leave you having to clean your oven… because you don’t need it!! The chocolate cake is a modified version of my all time favourite recipe made to bake in a 15cm/6 inch cake tin. This was the perfect size for my new pressure cooker…and for me as It means I wasn’t secretly fridge eating the rest of the left overs (don’t judge me!!).
The cake, and the Healthy Chocolate Frosting, are both made with Sweet Potato puree. I make my puree my baking a whole sweet potato in the oven, but you could also try making your sweet potato puree in the pressure cooker (we made mashed potatoes that way and they were great). If you’ve never tried doing a little sneaky veggie baking this is a great recipe to start with. The Sweet Potato in the cake is undetectable, especially if you blend the milk with it first. You can’t see the sweet potato in the frosting either but you may be able to taste it a little if you don’t allow it time to ‘rest’ and soak up the cocoa flavour. If time is not on your side (or you forgot to make the frosting the day before) just add an extra bit of sweetener, or alternatively try this Ganache or add Whipped Cream.
This Pressure Cooker Chocolate Cake is designed specifically to be cooked in a pressure cooker, however it can also be cooked in a moderate oven as well. There a few things to remember when cooking cake in a pressure cooker.
- Make sure you have thoroughly cleaned the pulled pork from the pressure cooker. As tasty as it was, you don’t want your Pressure Cooker Chocolate Cake to taste like last nights dinner.
- The cooking time for the Pressure Cooker Chocolate Cake is the same as what it would be in a traditional oven. So, what’s the benefit? I didn’t have to turn my oven on and heat the whole kitchen (it’s been a hot hot summer) and the cake didn’t dry out. It’s also pretty cool to say you cooked your cake in a pressure cooker. It makes you sound like a baking diva!
- Placing a trivet (or a small dinner plate) on the base of the pressure cooker means that the bottom of the cake won’t over cook.
- When baking a cake in the pressure cooker, you don’t need to add a huge amount of water; only 2 cups. This is much different to cooking a steamed pudding which requires the water to be half way up the pudding basin.
- Some recipes call for the cooking cake to be covered with foil. I found this wasn’t necessary. The cake cooked better without the foil. The only major difference to an oven baked cake is the ‘crisp’ top; a cake cooked in a pressure cooker will have a spongier top that will firm up once the cake has cooled.
As promised, the Australian owned and family operated Everten are giving away a New Wave 5 in 1 Multi Cooker to 1 lucky Mummy Made.It reader. To win, all you need to do is visit the entry form below and answer the question “Tell me one thing from the Everten Range of kitchenware that is your Kitchen Crush”. You can visit Everten here to start browsing and drooling over their fantastic range. This is mine… ’cause it’s hot pink!! Super sorry to my international friends but this competition is only open to Australian residents.
Pressure Cooker Chocolate Cake
Pressure Cooker Chocolate Cake
- 1/2 Cup Coconut Flour
- 1/3 Cup plus 2 teaspooons Cocoa unsweetened
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 3 teaspoons Baking Powder or 2 teaspoons of Cream of Tartar and extra 1 teaspoon Bicarb
- 5 Eggs
- 1/3 Cup baked and pureed Sweet Potato can be swapped for ripe mashed Banana
- 1/3 Cup plus 1 Tablespoon Maple Syrup Rice Malt Syrup can be substituted
- 1/2 Cup plus 1 Tablespoon Milk of choice
- 1 1/2 teaspoons Vinegar
- 2 teaspoons Vanilla Extract
- 1 Cup pureed Sweet Potato to cook Sweet Potato; place whole in a moderate oven and bake for 60 minutes, or until soft and squishy. Wait til cooled then remove the peel and use the mushy sweet potato
- 3 teaspoons Vanilla Extract
- 3 Tablespoons Maple Syrup/Rice Malt Syrup add an extra 1-2 Tablespoons if desired
- 2 Tablespoons melted Coconut Oil
- 1/2 Cup Cocoa sifted- or at least no lumps
- 1-3 Tablespoons Coconut Cream if too thick
Pressure Cooker Chocolate Cake
- Grease a 15cm/6 inch cake tin. This size fitted snuggly into my pressure cooker.
- Sift the coconut flour, cocoa, baking powder and baking soda in a small bowl. Add the salt and set aside.
- In the bowl of a stand mixer with whisk attachment, whisk the eggs for 5 minutes, or until fluffy.
- Using a masher, blender or a hand blender, mix the milk and the sweet potato together. This makes it less obvious in the cake!
- Add the sweet potato/milk mix, maple syrup, vinegar and vanilla extract and continue to mix until combined.
- Add the dry ingredients into the wet ingredients.
- Mix on low speed until the dry ingredients are incorporated – about 30 seconds. Scrape down sides of mixing bowl (you may need to do this a couple of times) and beat cake batter on medium/high speed for about 1 minute so that the batter is fluffy.
- Pour the batter into the tin and smooth out the tops
- Place a trivet (small metal plate thingy, or if you don;t have one just use a small dinner plate) on the base of the pressure cooker and add 2 cups of cold water.
- Place the cake tin in the pressure cooker, sitting on the trivet. Close the lid and 'lock', making sure the pressure valve is set to lock.
- Cook for 25 minutes.
- When the timer goes off immediately release the pressure but leave the cake in the closed pressure cooker for a further 10 minutes. After 10 minutes remove, being careful of any steam released from the pressure cooker.
- Allow the cake to cool in the tin before removing.
- Once the cake has cooled completely, remove from the tin and frost, decorate and devour.
- I sliced my cake in half and then used the frosting in the middle and then on top, but you don't need to do that if you don't trust your carving skills. Just spread the tasty frosting over the top and sides.
- Place all the ingredients into a blender and mix until smooth.
- Add the extra cream if desired.
- Use immediately or place in the fridge.
- The frosting tastes better after 24 hours (and improves with age) as the sweet potato flavour lessens. If using it immediately add 1-2 Tablespoons extra of sweetner and cocoa.
Cooking time may vary from from cooker to cooker. If your cake is not cooked after the 10 minute resting period put it back in the pressure cooker for 5 minutes.