Instructions

• Preheat your oven to 350°F (175°C) first if you want to bake outside the cooker. But we're gonna start right in the pressure cooker, so make sure your baking dish fits inside.
• Mix the dry stuff first. Grab a big bowl and combine flour, sugar, cocoa powder, baking soda, and salt. Mix till it all looks even and good.
• Crack in your eggs, then add milk, vegetable oil, ¾ cup Baileys, and vanilla. Stir that batter up well till it's smooth and kinda glossy. Pour it into the greased 9x13 dish.
• Pour 1 cup water into the pressure cooker's pot to create that broth depth steam. Carefully put the baking dish on a trivet inside the pot. Lock the lid with the sealing ring in place.
• Cook on high pressure for about 30 minutes. You gonna hear that valve hiss soon and know the magic's starting. Once done use slow release for best moistness.
• When it's cool enough to handle, poke holes all over the cake with a fork. Mix the remaining ¼ cup Baileys with chocolate syrup and pour over the top so it seeps in. Let it cool completely before whipping the cream and topping. Then add those mini chips and drizzle chocolate sauce. You got one heck of a treat coming your way!