Salted Caramel Chocolate Fudge Cake Pressure Cooker Recipe
This rich and moist Salted Caramel Chocolate Fudge Cake is pressure-cooked to perfection with layers of deep cocoa flavor, bittersweet chocolate, and a luscious caramel finish.
Equipment
- 1 Mixing bowl Large for batter
- 2 8-inch round cake pans lined with parchment
- 1 Oven preheated to 350°F
- 1 Pressure cooker for even moist baking
Ingredients
Cake + Frosting Ingredients
- 2 cups All purpose flour sifted (260g)
- 1.5 teaspoon Baking powder
- 1.5 teaspoon Baking soda
- 1 cup Granulated sugar 200g
- ⅔ cup Light brown sugar 135g
- 1 teaspoon Salt
- 3 Large eggs ideally room temp
- ⅔ cup Vegetable oil 133g
- ⅓ cup Buttermilk or homemade with whole milk and vinegar
- 1 cup Sour cream room temp
- ¾ cup Dutch-processed cocoa powder
- 2 teaspoon Instant coffee
- ¾ cup Boiling water
- 200 g Dark chocolate 70%
- 8 oz Cream cheese room temp
- ⅓ cup Cocoa powder
- 1 cup Powdered sugar
- ½ cup Salted caramel sauce
- 1 cup Cold heavy cream
- Butter for caramel
- Granulated sugar for caramel
- Heavy cream for caramel
- Salt for salted caramel
- Parchment paper for lining pans
Instructions
Instructions
- Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line them with parchment paper.
- In a big mixing bowl, whisk together flour, baking powder, baking soda, granulated and brown sugars, plus salt.
- In another bowl, beat the eggs, vegetable oil, buttermilk, and sour cream until smooth.
- Slowly pour the wet into the dry mixture, mix gently until just smooth.
- Divide and pour the batter equally in pans. Smooth the tops.
- Bake for 30 to 35 minutes until a toothpick comes out clean.
- Cool cakes in pans 10 mins, then remove to rack to cool completely.
- Frost with salted caramel and chocolate fudge frosting. Chill before serving.
Notes
Wrap leftovers tightly and refrigerate up to 3 days or freeze slices for longer storage.