Introduction
This Instant Pot Chocolate Cake revolutionizes dessert by delivering a fudgy, decadent treat with incredible ease. You’ll love how the pressure cooking locks in moisture, resulting in a rich cake that rivals oven-baked versions. It’s perfect for satisfying your chocolate cravings without heating up the kitchen.
Prep & Cook Time
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Servings: 6
Ingredients
- 4 eggs
- 1/2 cup butter (softened)
- 1 15.25 ounce box chocolate cake mix (no pudding in the mix Pillsbury was used for this post)
- ¼ cup sour cream
- 1 cup whole milk
- ¼ cup semi-sweet chocolate chips
- ¼ cup heavy whipping cream
Instructions
- Pour 1 cup of water into the inner pot of your Instant Pot and place a trivet inside.
- In a large mixing bowl, beat the eggs and softened butter together until smooth and creamy.
- Add the chocolate cake mix, sour cream, and whole milk to the bowl. Mix until just combined, being careful not to overmix.
- Gently fold in the semi-sweet chocolate chips.
- Grease a 7-inch round cake pan or springform pan that fits inside your Instant Pot. Pour the batter into the prepared pan.
- Cover the pan tightly with aluminum foil to prevent moisture from dripping onto the cake.
- Carefully place the covered pan onto the trivet in the Instant Pot.
- Secure the lid, set the valve to “Sealing,” and select High Pressure for 35 minutes.
- Once cooking is complete, allow for a 10-minute natural pressure release, then manually release any remaining pressure.
- Carefully remove the pan from the Instant Pot and uncover. Let the cake cool in the pan for 10 minutes.
- While the cake cools, make the ganache: heat the heavy whipping cream in a small saucepan until just simmering. Pour it over the chocolate chips in a bowl, let sit for 1 minute, then stir until smooth.
- Drizzle the ganache over the slightly warm cake before slicing and serving.
Variations
- For a glossy finish, pour the ganache over the cooled cake and let it set completely before serving.
- Create a layered dessert by crumbling the cake and alternating it with whipped cream in glasses for a quick trifle.
- Serve individual slices with a dusting of cocoa powder or powdered sugar for a simple presentation.
- Skip the ganache and enjoy the cake warm with a scoop of ice cream for a classic pairing.
Tips for Success
- Ensure your butter is truly softened to room temperature for easier blending and a smoother batter.
- Always cover the cake pan with foil to shield it from steam, which can make the top soggy.
- Let the cake cool slightly before adding ganache to prevent it from becoming too runny.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, microwave individual slices for 15-20 seconds or warm the entire cake in a 300°F oven for 10 minutes.
FAQ
Can I use a different brand of chocolate cake mix?
Yes, any 15.25-ounce box of chocolate cake mix without pudding in the mix should work, but baking times may vary slightly.
What if I don’t have a trivet for my Instant Pot?
You can use a stainless steel steamer basket or even make a foil sling to elevate the cake pan, as direct contact with water will affect the texture.
How do I know when the cake is fully cooked?
Insert a toothpick into the center after pressure cooking; if it comes out clean or with a few moist crumbs, the cake is done.
Can I make this cake without the ganache?
Absolutely, the cake is delicious on its own, or you can use the ganache ingredients to make a simple frosting by whipping them together after cooling.
Why did my cake sink in the middle?
This can happen if the pressure is released too quickly; always allow for a natural pressure release period to let the cake set properly.
Can I double this recipe?
It’s not recommended to double the batter in one pan, but you can bake two separate cakes sequentially or use a larger Instant Pot-safe pan, adjusting cook time as needed.