This Instant Pot Chocolate Cake took me FOUR attempts to get right.. I am so glad I took the extra time on it because it turned out AHH-MAZING!
This Instant Pot Chocolate Cake is a rich, decadent chocolate cake topped with chocolate ganache frosting. Chocolate overload is an understatement when it comes to this cake! This cake is every chocolate lovers dream!
HOW TO MAKE CHOCOLATE CAKE IN THE INSTANT POT
Step 1: Prepare your pan.
Prepare a 7-inch springform pan by spraying generously with non-stick spray and place a round of parchment paper on the bottom and set aside. I LOVE this Instant Pot Springform Pan, I use this thing at least once a day.
Step 2: Prepare the chocolate cake batter.
In the bowl of a stand mixer equipped with a whisk attachment, combine the flour, sugar, cocoa powder, baking soda, baking powder, espresso powder, and salt. Whisk until the ingredients are well combined.
Next, add in the milk, melted butter, egg, and vanilla extract. Mix until there are no dry spots remaining. With the mixer on low speed, add the hot water and mix on low until incorporated. Increase to high speed for about 1 minute.
Step 3: Pour batter into springform pan and “bake”.
Lay out a large piece of aluminum foil and place the springform on top. A little of the batter may flow out of the bottom, that is okay. Pour the batter into the pan and cover the pan completely (top and bottom) with aluminum foil. Add 1 1/2 cups water into the inner pot of your pressure cooker and place the trivet into the bottom of the pot. Place the springform pan on top and set the lid to “Sealing”.
Set your pot on high manual pressure for 50 minutes and allow for a 12 minute natural release. Remove from the Instant Pot after 12 minutes and immediately remove the aluminum foil. Allow the cake to cool completely on a wire rack.
HOW TO MAKE CHOCOLATE GANACHE FROSTING
Step 1: Add the chocolate into the bowl of a stand mixer. Pour the heavy whipping cream into a small saucepan and heat over med-high heat until just boiling. Pour the cream over the chocolate and let it sit for 2-3 minutes.
Take a whisk and whisk the chocolate until smooth and there are no lumps of chocolate remaining.
Step 2: With the mixer on low speed, add the butter 1 tablespoon at a time, allowing the butter to fully incorporate before adding the next tablespoon. Add all of the butter and make sure everything is combined nicely.
Step 3: Place the frosting in a container and cover with plastic wrap. Place the plastic wrap right on top of the frosting and refrigerate for at least an hour to two hours until it is a spreadable consistency.
ASSSEMBLY
Remove the outer ring from the springform and place the cake on a serving plate or cake stand. Cut the dome off of the top of the cake with a large serrated knife and set aside.
Torte the cake by cutting the cake right down the center horizontally. Remove the top part of the cake and set on a flat surface. It is best if you can use a cake lifter like THIS one. It makes it easy to transfer the cake without it breaking.
Top the bottom layer of cake with about 1 cup of the frosting and smooth into an even layer. Top with the remaining layer of cake and spread the remaining frosting all over the outside of the cake.
Refrigerate until ready to serve.
FAQ’S
Q: Do I have to cover the entire pan with aluminum foil?
A: Yes, I recommend covering the top and bottom of the pan with foil to keep any extra moisture from getting to the cake.
Q: I think the chocolate ganache frosting is too sweet. Is there another option I can use for frosting??
A: Yes! You can use a regular chocolate buttercream. Add 2 sticks softened butter into the bowl of your stand mixer and cream for 2-3 minutes. Mix in 1 teaspoon vanilla extract and 1/2 cup unsweetened cocoa powder and mix until combined. Add 3-4 cups powdered sugar and mix until well combined. Last, add in 2-3 tablespoons heavy whipping cream and whip on high for 2-3 minutes or until you get a nice “whipped| consistency.
Q: Can I make this recipe in a Bundt pan??
A: I wouldn’t recommend it. I tested this recipe several times in a Bundt pan and it never turned out good for me. I find that using the springform is the best way to go! You can even use a 7 or 8 inch cake pan if you don’t have a springform.
EQUIPMENT USED
If you love this Instant Pot Chocolate Cake as much as I do, make sure you share it with your friends on Facebook and Pinterest so they can make it too!
Instant Pot Chocolate Cake
Ingredients
- 1 cup all purpose flour
- 1 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon instant espresso powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/2 cup butter melted
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup hot water
Chocolate Ganache Frosting
- 1 cup semi-sweet chocolate chips or chopped
- 3/4 cup heavy whipping cream
- 8 tablespoons butter softened
- 1 teaspoon vanilla extract
Instructions
Cake
- Prepare a 7-inch springform pan by spraying generously with non-stick spray and add a round of parchment paper in the bottom of the pan and set aside.
- Add 1/2 cup water into a microwave safe bowl and place in the microwave for 1 minute.
- In the bowl of a stand mixer, equipped with a whisk attachment, add the flour, sugar, cocoa powder, baking powder, baking soda, espresso powder and salt. Whisk until all ingredients are combined.
- Slowly pour in the milk, melted butter, egg, and vanilla extract into the dry ingredients and mix until there are no dry spots. Do not overmix.
- With the mixer on low speed, slowly pour in the hot water and mix on low until fully combined. Increase the speed to high for about 1 minute.
- Lay out a large piece of aluminum foil and place the springform on top. Pour the cake batter into the springform and cover the entire pan in foil. Use two pieces if needed.
- Pour 1 1/2 cups of water into the bottom of the inner pot of your pressure cooker and place a trivet in the bottom. Place the springform on top of the trivet and place the lid on “sealing”.
- Set your pressure cooker on high manual pressure for 50 minutes. Allow to naturally release for 12 minutes then manually release any remaining pressure.
- Remove the cake form the inner pot and place on a wire rack. Immediately remove the foil and allow to cool completely.
- Once the cakes are cool, place in the refrigerator and prepare the frosting.
Frosting:
- Add 1 cup chocolate into the bowl of a stand mixer. Pour the heavy whipping cream into a small saucepan and heat over med-high heat until just boiling. Pour the cream over the chocolate and let it sit for 2-3 minutes.
- Whisk the chocolate until smooth and there are no lumps of chocolate remaining.
- With the mixer on low speed, add the butter 1 tablespoon at a time, allowing the butter to fully incorporate before adding the next tablespoon. Add all of the butter and make sure everything is combined nicely.
- Place the frosting in a container and cover with plastic wrap. Place the plastic wrap right on top of the frosting and refrigerate for at least an hour to two hours until it is a spreadable consistency.
Assembly:
- Remove the outer ring from the springform and place the cake on a serving plate or cake stand. Cut the dome off of the top of the cake with a large serrated knife and set aside.
- Torte the cake by cutting the cake right down the center horizontally, using a sharp serrated knife. Remove the top part of the cake and set on a flat surface. Be careful not to crack or tear the cake.
- Top the bottom layer of cake with about 1 cup of the frosting and smooth into an even layer. Top with the remaining layer of cake and spread the remaining frosting all over the outside of the cake.
- Refrigerate until ready to serve.
Equipment
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