Chocolate Cooker Cake


1 cup flour

1/4th cup cocoa pow­der


1/2 cup oil

1 cup sug­ar

1/2 tea­spoon bak­ing pow­der

1 egg

For Dec­o­ra­tion

Blue and bird Whipped cream

Method :

  1. Mix well Oil and sug­ar to make a smooth paste.
  2. Add Egg and whisk till fluffy.
  3. Add flour, Cocoa pow­der, Bak­ing pow­der and fold well till you get enough falling con­sis­ten­cy if you feel too hard mix­ture add a lit­tle milk.
  4. Pre­heat cook­er with salt on bot­tom and grease the alu­minum pan which you want to keep in the cook­er for bak­ing.
  5. Put bat­ter in pan and in the cook­er with­out a ves­sel and on low flame let it bake for 35–40 min.
  6. For icing on cake make whipped cream tak­ing one big bowl add ice and in a small bowl add chilled water 90ml and keep small bowl above ice bowl and add full whipped cream pow­der and mix well till it forms creamy and keeps in the refrig­er­a­tor for 15–20 min and hen dec­o­rate your cake as you wish !!

Would like to thank TINA for guid­ing me and giv­ing me won­der­ful recipe.

Do fol­low her blog full April for 26 amaz­ing desserts recipes


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  1. Looks very nice Ruchie, you can divide th cake in two lay­ers and add some whipped cream in between and then frost like how you have done and you get a lay­ered choco­late cake!

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