Do-nut get confused; it’s a cake

Hi, everyone! I hope you’re all doing well. 😁

I had recently baked a chocolate savarin cake with salted caramel, and I baked it in a pressure cooker. It turned out to be great!

Chocolate savarin cake:

Dry ingredients:

1 3/4 cups flour

1/4 cup cocoa powder

1 1/2 cups sugar

2 1/2 teaspoons (tsp) baking powder

1/4 tsp salt

Wet ingredients:

1/2 cup softened butter

1/2 cup water

3/4 cup yoghurt

1 tsp vanilla essence

Procedure:

1. Mix all the dry ingredients in a bowl and the wet ingredients in another one. Be sure to have sifted the dry ingredients in order to avoid large lumps.

2. Fold the wet ingredients and dry ingredients together. There is a possibility of some lumps in the batter. I went ahead with the batter anyways. 

3. Put the pressure cooker on the stove to heat it. You may put the lid on while heating it. Heat it for approximately 3-4 minutes on high or medium flame.

4. Grease the baking tin with butter/ghee/white butter. Pour the cake batter into the tin and tap the tin on the slab a few times to remove air bubbles from the batter.

5. Put the tin into the pressure cooker and put the lid on. Make sure that the whistle and gasket have been removed from the lid before sealing the pressure cooker.

6. Let the cake bake for about 30-40 minutes on low or medium-low flame. I prefer cooking it on low flame in order to avoid burning the cake.

7. After 30 minutes, open the lid and check if the cake has cooled by passing a toothpick through the cake. If it comes out clean without any batter on it, then it is cooked. If there’s some batter on the toothpick, then cook it for another 5-10 minutes, depending on how much more time it needs. Be sure to check it after 5 minutes first though before deciding to cook it further.

8. Turn the stove off and remove the cake tin from the pressure cooker. Allow the cake to cool down for at least 15-30 minutes before demoulding it.

So, this is obviously before the salted caramel was added. This was the first time that I made salted caramel. 😁 The link to the recipe of salted caramel is given below:

Salted Caramel by Gemma Stafford (Bigger Bolder Baking)

I would, however, recommend that you do not stir the sugar and water mixture until the sugar has melted as the more you stir it, the more the sugar will crystallize and form lumps.

This was said to me by my sister and she is great at cooking and baking, so I followed it. 😁 Be very careful while making it to avoid burning yourself. 

I let the salted caramel cool down slightly, then poured it over the cake and finished it off by topping it with sugar sprinkles to add colour.

I owe the title of the post to the cake because it certainly looked like a giant donut. 😁 It did turn out to be yum though. 😁

I hope you guys try this recipe. Until next time, bye-bye and take care. 😁

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2 thoughts on “Do-nut get confused; it’s a cake

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