Ingredients
Equipment
Method
Instructions
- 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.