Chocolate Passover sponge cake

The pressure builds and you start counting down minutes until you eat. You spot the steam starting to puff around the valve and you get this funny excitement. It's kinda like waiting for a surprise to be unwrapped, only this time it's chocolate you're about to dig into.

The hiss from the valve is like a steady beat in the background, reminding you the cake's cooking inside. You start to sense the warm sweet smell, even though the lid's on tight. It's a tease, and you can't help but smile thinking about how soon you'll get a slice.

Counting down the minutes with your pressure cooker feels different than just waiting for the oven. The broth depth and steam cues tell you that the cake's gonna be moist in a way ovens just can't do. It's a feeling that you wanna hang on to 'cause it leads to something really good.

Why Your Cooker Beats Every Other Pot

• Locks in moisture like a charm so your cake stays super soft.
• Pressure and steam cook food faster, so no long waits.
• Even heat all around means no dry spots or burnt edges.
• Quick release lets you stop cooking exactly when you want.
• Slow release helps develop flavors gently when needed.
• Less heat mess in the kitchen keeps things cool and comfy.
• Steam cues and valve hiss keep you in the know without peeking.

What Goes Into the Pot Today

• 1 ¾ cups white sugar (350 grams) - sweet and simple. Check our guide on sugar alternatives to adjust sweetness.
• ¾ cup potato starch (120 grams) - helps give the cake its texture, perfect for Passover rules. You might also enjoy our post on potato starch tips.
• ½ cup cocoa powder (50 grams) - rich and dark, the star of the show. Explore best cocoa powders for baking to enhance flavor.
• 2 teaspoons baking powder - to get that nice rise.
• ½ teaspoon instant coffee (optional) - sneaks in a deeper chocolate flavor.
• ½ teaspoon salt - balances things out a bit.
• 4 eggs - for structure and moistness.
• ½ cup oil (120 milliliters) - keeps the crumb tender and soft.
• ½ cup hot water (120 milliliters) - adds just the right moisture for a smooth batter.

Your Complete Cooking Timeline

First things first, you wanna preheat your pressure cooker like an oven. Get it ready so it can hold steady at cooking temp as soon as you add the batter. See our pressure cooker preheat tips for details.

While it heats up, grab a big bowl and whisk together your dry ingredients. Sugar, potato starch, cocoa, baking powder, coffee, and salt gotta get well mixed so the flavor spreads evenly.

Now, crack in those eggs, pour the oil, and carefully add the hot water. You gotta whisk it all together until the batter's smooth and shiny with no lumps hanging around.

Grease the cake pan real good-oil or butter works fine. Then pour in the batter and smooth out the top so it cooks nice and even in your cooker.

Pop the pan into the pressure cooker, seal that lid, and set it to cook. For this cake, you wanna cook under pressure for about 25 minutes. Pay attention to the valve hiss and steam cues-it tells you when it's ready.

When the timer's up, use slow release first to let the steam calm down, then quick release to open it up. Carefully take out the cake pan and let your cake cool before you get eager and try to slice it. Trust me, it'll taste better once it's rested.

Time Savers That Actually Work

Start with pre-measured ingredients in little bowls. This way you just toss 'em in and save mixing time. Also see our time-saving baking hacks for more quick kitchen tricks.

If you don't wanna dirty more dishes, use the same bowl for wet and dry ingredients-dry first, then add the wet right in. Fewer bowls to rinse at the end.

While the cake cooks, you could clean up your workspace or prep toppings. You'll feel like a multitasking champ, and dinner's ready faster too.

What It Tastes Like Fresh From the Pot

Fresh outta the pressure cooker, the cake smells like a warm hug in chocolate form. You catch hints of cocoa and that little coffee kick sneaks in deep, making it richer than any regular chocolate cake.

When you take a bite, it's soft but with a slight springiness, kinda like the cake's holding all its moisture tight. Each forkful melts smooth on your tongue with no dryness in sight, just the perfect density.

The sugar balance is just right-sweet but not overpowering. You sense the salt pulling out all those chocolate notes, and that tiny coffee boost really wakes up the flavor. It's y'all's new favorite dessert, guaranteed.

Making It Last All Week Long

If you want your cake to stick around, first let it cool completely before storing. Wrap it well so air doesn't dry it out. You can find more storage tips in our storing baked goods guide.

Keep it in an airtight container on your countertop for up to 2 days. It stays soft without losing bake-good charm.

For longer life, stash it in the fridge wrapped tight. It can handle about 5 days there, but you might wanna bring it back to room temp before eating.

Freezing works too-slice your cake first, wrap pieces individually, and pop them in the freezer. When you wanna dessert, thaw a slice for a little while and it's almost like fresh baked.

Everything Else You Wondered About

• Q What if I don't have potato starch?
  A You can swap with tapioca starch or matzo cake meal for Passover-friendly options.
• Q Can I double the recipe?
  A Sure thing, just use a bigger pan or two smaller pans and adjust cook times slightly.
• Q What's the point of the instant coffee?
  A It kinda boosts the chocolate flavor without tasting like coffee, so it's totally worth it.
• Q How do I know when the cake is done inside?
  A Use a toothpick and poke it in the center. If it comes out clean or with a couple crumbs, you're good.
• Q Can I add frosting?
  A Absolutely. Cream cheese or chocolate ganache are great Passover-friendly options to top it off.
• Q Should I use quick or slow release?
  A Start slow release so the cake finishes gently, then quick release after to open the lid safely and avoid overcooking.