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Instant Pot Chocolate Cake

Course Dessert
Prep Time 10 minutes
Cook Time 1 hour 2 minutes
Total Time 1 hour 22 minutes
Servings 8 servings
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!

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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