Preheat the pressure cooker. Put some salt in pressure cooker.

Placing the plate or tray at the bottom of the pressure pan and closing the lid (no water needed, no gasket needed on the lid).

Lightly grease an 8-inch round cake pan (or 9-inch) with non-stick cooking oil spraying. Line base with parchment paper.

Combine flour, sugar, cocoa powder, baking powder and salt in a large bowl. Whisk thoroughly to combine well.

Add oil, egg, vanilla and milk to the flour mixture and beat well to combine, about 30 seconds. Pour in the boiling water (with the coffee) and mix until glossy. (Cake batter is thin in consistency.)

Pour the cake batter into the prepared pan. Gently lower the cake pan with a pot holder into the pressure pan
Close the lid and keep the flame very low (simmer).

Bake for about 40-45 minutes, or until a toothpick inserted in the centre of the chocolate cake comes out semi-clean with small amount of cake (not runny batter) on it due to the fudgy texture.

Remove from oven and allow to cool for 20 minutes. Transfer cake from the pan to a wire rack or plate and cool completely before frosting.

Pour the cream into a small saucepan and heat over low heat for a few minutes. Watch that it doesn't boil or simmer it. Once the cream is hot, turn stove off and take the saucepan off the heat.

Add in the chocolate chips; cover saucepan with a lid and let sit for a good 5 minutes to soften and melt the chocolate.

Uncover, and stir slowly first, with a spatula or wooden spoon, gradually mixing faster until ganache is smooth, creamy and glossy. Refrigerate for one hour or hour and a half until thick enough to spread (similar consistency to Nutella).