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561

Prep: 5 minutes
Cook: 50 minutes
Serves: 10

Chocolate Cake (PKP 4.8L & 5.7L)

200g caster sugar
200g unsalted butter, softened plus extra for the tins
4 eggs
200g self-raising flour
2 tbsp cocoa powder
1 tsp baking powder
½ tsp vanilla extract
2 tbsp milk

Ingredients

200g caster sugar
200g unsalted butter, softened plus extra for the tins
4 eggs
200g self-raising flour
2 tbsp cocoa powder
1 tsp baking powder
½ tsp vanilla extract
2 tbsp milk

For the frosting

115g unsalted butter at room temperature
1
30g icing sugar
100g dark chocolate
1 tablespoon milk

Suitable for: Pressure King Pro 4.8L - 14-in-1 Digital Pressure CookerPressure King Pro 5.7L - 14-in-1 Digital Pressure Cooker

The Method

In a large bowl, beat together the caster sugar, unsalted butter, 4 eggs, self-raising flour, cocoa powder, baking powder, vanilla extract, and milk until pale.

Grease the inner pot with some extra butter then our in the mixture.

Close the lid with the pressure release valve open and select the SAUTE function, then adjust the time to 40 minutes and press START. It might seem strange, but the Sauté function is set to 160C, which is great for baking cakes.

When the program has finished, check the cake has cooked by inserting a skewer in the middle, if it doesn’t come out clean, cook for another 10 minutes. Once cooked leave the lid closed for a further 10 minutes before opening.

Open the lid and allow the cake to cool for a further 15 minutes. (The top on the cake won’t be browned but it is cooked.)

Carefully remove the inner pot and tip the cake out on to a cooling rack.

While the cake cools, add the butter and icing sugar to a mixing bowl and mix them together until smooth with a hand mixer.

Melt the chocolate. Let the chocolate cool for a few minutes before drizzling it into the butter and powdered sugar mixture while the mixer is running.

Continue mixing on medium-high speed as the frosting becomes fluffy, adding the milk as you mix. When the cake has colded spread the frosting over the top of the cake.

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