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Make Perfect Chocolate Caramel Toffee Crunch Cake In A Pressure Cooker

Make Perfect Chocolate Caramel Toffee Crunch Cake In A Pressure Cooker

This Chocolate Caramel Toffee Crunch Cake made in a pressure cooker is a quick and indulgent dessert that will impress anyone.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour substitute with gluten-free flour for a GF option
  • 2 cups granulated sugar no direct substitutions recommended
  • 3/4 cup unsweetened cocoa powder use Dutch-process cocoa for a deeper taste
  • 1 1/2 teaspoons baking powder ensure freshness for best results
  • 1 1/2 teaspoons baking soda ensure freshness for best results
  • 1 teaspoon salt sea salt provides a more nuanced flavor
  • 2 large eggs consider a flaxseed mixture for a vegan version
  • 1 cup whole milk almond milk is a good dairy-free substitute
  • 1/2 cup vegetable oil melted coconut oil works well for a different flavor
  • 2 teaspoons vanilla extract use pure vanilla extract for the best results
  • 1 cup boiling water do not substitute
For the Caramel Layer
  • 1 cup store-bought caramel sauce homemade caramel can add a personal touch
  • 1/2 cup heavy cream coconut cream is a great dairy-free alternative
For the Topping
  • 1 cup toffee bits crushed toffee candies can also be used
  • 1 cup chocolate chips dark or white chocolate chips can be substituted

Equipment

  • Pressure Cooker

Method
 

Preparation Steps
  1. Grease the inner pot of your pressure cooker with vegetable oil and line the bottom with parchment paper.
  2. In a large mixing bowl, whisk together all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, mix eggs, milk, vegetable oil, and vanilla extract until fully combined.
  4. Stir in boiling water to the wet mixture, ensuring a thin batter.
  5. Pour the batter into the greased pressure cooker pot and cook on high for 30 minutes.
  6. Carefully perform a quick release once cooking time is complete, and let the cake cool in the pot for 10 minutes.
  7. Prepare the caramel layer by heating caramel sauce and heavy cream in a saucepan until smooth.
  8. Gently remove the cake from the cooker, drizzle with half of the caramel sauce, stack layers, and drizzle remaining caramel sauce.
  9. Sprinkle toffee bits and chocolate chips on top and allow to set for 15 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 200IUCalcium: 50mgIron: 2mg

Notes

For room temperature ingredients for better mixing, be cautious with pressure release, and drizzle caramel generously for a beautiful finish.

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