Instant Pot Chocolate Cake Recipe

FOR THE CAKE:

• 1/4 cup unsweetened cocoa powder
• 1/4 cup unsalted butter
• 1/2 cup hot coffee (or use boiling water)
• 1 cup brown sugar
• 1/4 cup milk (or use almond milk, soy milk, etc.)
• 1 teaspoon vanilla extract
• 1 cup all purpose flour
• 1 teaspoon baking soda

• 1 teaspoon baking powder

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FOR THE FROSTING:

• 1/2 cup unsalted butter at room temperature
• 1 cup powdered sugar
• 3 1/2 ounces semi-sweet chocolate (approximately 100 grams)
• 1 tablespoon milk
• a pinch of salt

Instructions

FOR THE CAKE: Line the bottom of a 7- or 8-inch spring form pan with parchment paper and grease it with butter. Put it away. Pour the hot coffee over the cocoa powder and butter in a large bowl, stirring to dissolve the chocolate and melt the butter.

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Add the brown sugar, milk, and vanilla and whisk until the mixture is fully blended and creamy.
Mix the flour, baking powder, baking soda, and salt in a smaller bowl. When there are no more flour specks and the mixture is smooth, add the dry components to the wet ones and stir.

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After pouring the batter into the prepared pan, cover it with two layers of aluminum foil, making sure to tightly fold the foil over the pan’s edge to create a seal.

After adding 3/4 cup of water to the Instant Pot’s bottom, set the cake pan on a trivet and lower it into the appliance. After closing the lid and locking the valve, the Instant Pot will cook for 50 minutes at high pressure.

After the 50 minutes have passed, let the Instant Pot release its residual pressure naturally for ten minutes before manually releasing it and taking the pan out. After removing the foil cover, let the cake set in the pan on a wire cooling rack for ten to fifteen minutes.

Then, take it out of the pan and continue cooling it there until it is fully cool. Regarding the frosting, while the cake cools, place the butter and powdered sugar in a mixing bowl and use a hand mixer to blend them until smooth.

In a bowl that is safe to use in the microwave, melt the chocolate by heating it to 50% power for 30-second bursts until it is completely melted.

While the mixer is running, let the chocolate cool for a few minutes before adding it to the butter and powdered sugar mixture.

Once the frosting gets frothy, keep mixing on medium-high speed while gradually adding the milk.
ASSEMBLY: Transfer the cake from the pan to a wire rack to cool entirely after it has cooled down completely. Then, transfer the cake to a dish and cover the top with frosting.