chocolate cake from scratch, IP

Belle Dujour

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¾ cup of plain flour( stir flour with a knife to aereate before measuring flour)

¾ tsp of baking soda

¼ tsp of salt

3 tbsp of cocoa powder

3 tbsp of butter, softened at room temperature ( I use ghee that I made in the Instant Pot prior to recipe )

½ cup of sugar

1 egg

¼ cup of water

¼ cup of milk

½ tsp of vinegar or lemon juice

½ tsp of vanilla extract

In a bowl, whisk the flour, salt and baking soda together until well combined. Set aside until needed.

In another bowl, cream the butter and sugar with a whisk until it comes together. You don't need an electric beater, just do this step by hand until the butter and sugar are well incorporated

Add the egg to this and beat again well until the mixture is a bit fluffy

Now add water and cocoa to this and mix well until the cocoa powder has fully blended in

Add the vinegar or lemon juice and the vanilla, mix again

Add milk and mix gently again

Now add the flour mixture in two additions, folding gently after each addition. Do not over mix at this stage, just mix until you don't see any traces of flour remaining and the batter is lump free (small lumps should be okay, they will disappear on baking)

Grease a small 6" cake pan with butter and pour the batter in

Tap the cake pan firmly on the kitchen counter a couple of times to remove any air bubbles in the batter

In the Inner pot, place 1½ cups of water. Cover cake with foil. Place cake on trivet and lower into the inner pot. STEAM SETTING for 12 minutes, then full NPR.

Remove foil and check to see if cake is done. Cool on cake rack and treat as any oven cake.

Then after 15 minutes, gently invert onto a cooling rack or plate and cool the cake completely before cutting and serving.

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