Instant Pot Chocolate Cake Recipe

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Instant Pot Chocolate Cake Recipe :- Using simple ingredients, this Instant Pot Chocolate Cake is incredibly moist and chocolatey, with the ideal soft crumb. It’s also quite simple to create.

 

Instant Pot Chocolate Cake Recipe 

You already know how much we love to bake around here if you’ve read The Busy Baker for any amount of time. And because I love to experiment, I created this incredible Instant Pot Chocolate Cake recipe. Yes, you read it right—you can bake this cake in your Instant Pot. Curious? I believed that! This is my tried-and-true, Best Ever Easy Chocolate Cake recipe, which I’ve been baking for the entirety of my adult life, but made in an Instant Pot. After months of experimenting, I’ve FINALLY achieved the BEST outcome with this recipe. I promise you will adore it!

 

Ingredients 

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
  • 1/2 teaspoon salt

 

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 a circle of parchment paper and grease the pan 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.

 

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.

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.

 

FOR THE FROSTING:

As 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:

After removing the cake from the pan and letting it cool completely on a wire rack for ten to fifteen minutes, place the cake onto a platter and cover the top with frosting.

Cut into pieces and present.

 

ALSO SEE

Oreo Nutella Cake Recipe – Learn Like a Pro

 

Notes

After baking, this cake keeps nicely for up to three days when stored in an airtight container.

The cake(s) that were prepared for this blog article were baked in an 8-inch springform cake pan using an 8-quart Instant Pot Duo.

 

If you have a smaller Instant Pot (6 quart), you can prepare this cake in a 7-inch round pan; an 8-inch pan will not fit inside your Instant Pot. It shouldn’t be necessary to modify the pressure cooking duration.

For this recipe, I suggest using a spring form pan since they have higher sides than most standard cake pans, which helps to avoid overflow when the cake rises during baking and also makes it easier to remove the cake when it cools.

 

Nutrition Facts

  • Amount Per Serving (1 slice)
  • Calories 304 Calories from Fat 135
  • % Daily Value*
  • Fat 15g23%
  • Saturated Fat 9g 56%
  • Trans Fat 1g
  • Cholesterol 31mg 10%
  • Sodium 200mg 9%
  • Potassium 162mg 5%
  • Carbohydrates 42g 14%
  • Fiber 2g 8%
  • Sugar 31g 34%
  • Protein 2g 4%
  • Vitamin A 372IU 7%
  • Calcium 50mg 5%
  • Iron 1mg 6%

 

Author

  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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