Get ready to revolutionize your dessert game with the most decadent, mouthwatering Chocolate Peanut Butter Cake that comes together in a fraction of the traditional baking time! Imagine a rich, moist cake that combines the irresistible flavors of chocolate and peanut butter, cooked to perfection in a pressure cooker. This isn't just any cake - it's a game-changing dessert that will have your friends and family begging for seconds, and the best part? It's surprisingly easy to make!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup cocoa powder
- 1/2 cup peanut butter
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 eggs
- 1 tsp baking powder
- 1 tsp vanilla extract
Instructions
- Begin by gathering all your ingredients: 1 cup of all-purpose flour, 1 cup of sugar, 1/2 cup of cocoa powder, 1/2 cup of peanut butter, 1/2 cup of milk, 1/4 cup of vegetable oil, 2 eggs, 1 tsp of baking powder, and 1 tsp of vanilla extract.
- In a large mixing bowl, combine the all-purpose flour, sugar, cocoa powder, and baking powder. Whisk these dry ingredients together until they are well blended.
- In a separate bowl, mix together the peanut butter, milk, vegetable oil, eggs, and vanilla extract. Use a hand mixer or whisk to blend these wet ingredients until smooth and creamy.
- Gradually pour the wet mixture into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; some lumps are okay.
- Prepare your pressure cooker by adding 1-2 cups of water to the bottom. This will create the steam needed for cooking.
- Grease a 7-inch round cake pan with cooking spray or butter. Pour the cake batter into the prepared pan, smoothing the top with a spatula.
- Cover the cake pan tightly with aluminum foil to prevent moisture from getting in during cooking.
- Place the cake pan on the trivet inside the pressure cooker. Secure the lid of the pressure cooker and set it to cook on high pressure for 50 minutes.
- Once the cooking time is complete, allow the pressure to release naturally for about 10-15 minutes before carefully performing a quick release for any remaining pressure.
- After all the pressure has been released, carefully remove the lid and the cake pan from the pressure cooker using oven mitts, as it will be hot.
- Let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, you can frost the cake with your favorite chocolate or peanut butter frosting, or serve it plain with a dusting of powdered sugar.
- Slice the cake into 8 servings and enjoy your delicious Chocolate Peanut Butter Cake!
Tips
- Ingredient Temperature Matters: Ensure your eggs and milk are at room temperature for a smoother, more consistent batter.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Foil is Your Friend: Tightly covering the cake pan prevents moisture from dripping onto the cake surface, ensuring a perfect texture.
- Natural Pressure Release: Allow the pressure to release naturally for the first 10-15 minutes to help the cake set properly and prevent sinking.
- Cooling is Crucial: Let the cake cool completely before frosting to prevent the frosting from melting or sliding off.
- Customize Your Frosting: While the cake is delicious on its own, a chocolate ganache or peanut butter cream frosting can take it to the next level.
- Storage Tip: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 374kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 40mg
