Instant Pot Chocolate Cake
Chocolate lovers, rejoice! Today we’re diving into a delightful dessert that’s as easy as it is indulgent—an Instant Pot Chocolate Cake. This cake is rich, moist, and perfectly chocolatey, made possible by the magic of the Instant Pot. Whether you’re entertaining guests or treating yourself, this dessert is sure to impress.
What’s truly special about this recipe is not just its simplicity but also how it utilizes the Instant Pot to create a cake that rivals traditional oven-baked versions. With the right ingredients and a few simple steps, you’ll be enjoying a luscious cake in no time.
What Makes This Recipe Special
There’s something remarkably satisfying about a chocolate cake that comes together quickly, and this Instant Pot Chocolate Cake delivers exactly that. The Instant Pot ensures even cooking and helps maintain moisture, preventing the common dry cake dilemma. You’ll also love that it requires minimal prep time and only a handful of ingredients, making it an accessible treat for bakers of all levels.
What Goes In
To whip up this delectable cake, you’ll need the following ingredients:
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 tablespoons brewed coffee
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chocolate chips
For the frosting, gather these ingredients:
- 1 cup unsalted butter, softened to room temperature
- 3 1/2 cups confectioners’ sugar
- 1/2 cup unsweetened cocoa powder
- 3 tablespoons milk
- 2 teaspoons vanilla extract
- pinch of salt
Cook’s Kit
Before you start baking, make sure you have the following items handy:
- Instant Pot: Essential for this recipe, it ensures even cooking.
- Mixing bowls: For combining your ingredients smoothly.
- Measuring cups and spoons: Precision is key in baking.
- Whisk: Perfect for incorporating dry ingredients into wet.
- Spatula: For scraping down the sides of your bowls and folding in ingredients.
- Cake pan: A 7-inch round cake pan fits perfectly in most Instant Pots.
From Start to Finish: Instant Pot Chocolate Cake
Let’s get into the step-by-step process of making this Instant Pot Chocolate Cake. Trust me; the end result is worth every minute spent!
Step 1: Prepare the Batter
In a large mixing bowl, start by creaming together the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes.
Step 2: Add the Eggs and Vanilla
Add in the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully combined.
Step 3: Combine Dry Ingredients
In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. This helps to aerate the flour and remove any lumps, ensuring a smooth batter.
Step 4: Mix Everything Together
Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Be careful not to overmix! Then, fold in the brewed coffee and chocolate chips, giving it a good stir until everything is evenly distributed.
Step 5: Prepare the Instant Pot
Pour a cup of water into the bottom of the Instant Pot. This is crucial for creating steam, which helps cook the cake.
Step 6: Pour Batter into Cake Pan
Grease your 7-inch round cake pan and pour the batter into it, smoothing the top with a spatula.
Step 7: Cook in the Instant Pot
Place the cake pan on the trivet that comes with the Instant Pot and carefully lower it into the pot. Close the lid and set the valve to sealing. Cook on high pressure for 35 minutes. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before performing a quick release.
Step 8: Cool the Cake
Carefully remove the cake pan from the Instant Pot and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Step 9: Make the Frosting
While the cake cools, prepare the frosting. In a large bowl, beat together the softened butter and confectioners’ sugar until smooth. Gradually add in the cocoa powder, milk, vanilla extract, and a pinch of salt. Beat until fluffy and well combined.
Step 10: Frost and Serve
Once the cake is completely cool, spread the frosting generously on top. You can also frost the sides if you wish. Slice, serve, and enjoy your delicious Instant Pot Chocolate Cake!
Variations for Dietary Needs
If you have specific dietary requirements, here are some variations you can consider:
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
- Dairy-Free: Use dairy-free butter and almond milk in the frosting.
- Reduced Sugar: Replace some sugar with a natural sweetener like stevia or erythritol.
- Vegan: Replace eggs with flax eggs and use plant-based butter. Ensure chocolate chips are dairy-free.
Flavor Logic
This Instant Pot Chocolate Cake is not just about chocolate; it’s a harmonious blend of flavors that makes each bite a joy. The addition of brewed coffee enhances the chocolate’s richness without making the cake taste like coffee. The combination of granulated and brown sugars adds depth, while the chocolate chips provide delightful bursts of melty chocolate throughout.
Best Ways to Store
To keep your cake fresh and delicious, consider the following storage tips:
- Room Temperature: Store covered at room temperature for up to 3 days.
- Refrigerator: For longer freshness, place in the fridge, covered, for up to a week.
- Freezer: Wrap slices in plastic wrap and then foil, and freeze for up to 3 months. Thaw in the fridge before serving.
Common Questions
Can I bake this cake in a regular oven?
Yes! Preheat your oven to 350°F (175°C) and bake for 30-35 minutes or until a toothpick inserted comes out clean.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with a few crumbs attached. The top should also spring back when lightly pressed.
Can I use other flavors instead of chocolate?
Absolutely! You can experiment with vanilla, lemon, or even a spice cake by swapping out the cocoa powder for your desired flavoring.
What should I serve with this cake?
This cake pairs beautifully with fresh berries, a scoop of vanilla ice cream, or a drizzle of chocolate ganache for extra indulgence.
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Before You Go
We hope you enjoy making and devouring this Instant Pot Chocolate Cake as much as we do! Its simplicity and rich flavor make it a must-try for any chocolate lover. Don’t forget to share your creations with us and happy baking!
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Instant Pot Chocolate Cake
Ingredients
Equipment
Method
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes).
- Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract until fully combined.
- In a separate bowl, sift together flour, cocoa powder, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture, mixing gently until just combined. Fold in brewed coffee and chocolate chips.
- Pour a cup of water into the Instant Pot. Grease a 7-inch round cake pan and pour the batter into it.
- Place the cake pan in the Instant Pot on the trivet, close the lid, and cook on high pressure for 35 minutes.
- Allow pressure to release naturally for 10 minutes, then perform a quick release.
- Remove the cake from the pot and let it cool in the pan for 10 minutes before transferring to a wire rack.
- For the frosting, beat together softened butter and confectioners' sugar until smooth. Add cocoa powder, milk, vanilla, and salt, and beat until fluffy.
- Once the cake is cool, frost it generously and serve.
Notes
- Store covered at room temperature for up to 3 days.
- For longer freshness, refrigerate covered for up to a week.
- Wrap slices in plastic wrap and foil, and freeze for up to 3 months.
