Step 1

Start by preparing the pan . I have used Fat Dadio's 6" metal .

Step 2

As shown in the picture we need to make a foil sling for easy handling of the pan in and out of the IP as well as a foil cover for the pan so that the water doesn't drip in the pan.

Step 3

For the Foil sling tear a 24 " long foil and fold it twice lengthwise as shown in the picture to create a broad belt enough to pick up the pan .

Step 4

Now that the sling and pan cover is ready , prepare the pan by brushing some oil on the base and sides of the pan and then dusting it with flour. This is done so that the cake doesn't stick to the pan and can be removed easily. Cut a round parchment paper to go onto the base of the pan.

Step 5

Sieve and Mix all dry ingredients (All purpose flour, cocoa powder, baking soda , baking powder and salt) except sugar in a bowl. Keep aside .Always sieve from a height for tender crumb outcome.

Step 6

Add vinegar to milk and let it stand for a minute .

Step 7

Add granulated raw sugar to milk and vinegar mixture and whip for 1 minute until the sugar is almost melted.

Step 8

Now add in oil . Whip the liquid ingredients until oil is completely blended well for 30 seconds .

Step 9

Pour the liquid mixture over the dry ingredients - whip with an electric beater balloon attachment or by a spatula or hand whip only till the batter is smooth and no lumps - don't over beat - very important.

Step 10

Mine is always ready within 30-40 seconds.

Step 11

Pour the batter in the pan . Place the pan in the center of the sling. Cover the pan with foil cover. Lift the pan with the help of the sling carefully and place it in the IP .

Step 12

I made it using Trial 3 –Everything same as trial 2, but for baked for 40 minutes on MANUAL HIGH and Natural Pressure Release NPR for 15 minutes and then release any pressure left doing Quick Release. I didn’t want the cake to sit for too long inside.

Step 13

After NPR the pin will drop.

Step 14

Carefully open the IP and lift the cake out with the help of the sling.

Step 15

Uncover the cake .

Step 16

Check the doneness by inserting a toothpick in the center. It should come out with few crumbs or clean, but not with the sticky batter.

Step 17

Let it cool in the pan for 10 minutes.

Step 18

Now run a butter knife around the cake circumference and invert the cake on cooling wire rack.

Step 19

Refer to my Chocolate ganache post . Recipe link in the notes.