Recipe
The Best Instant Pot Chocolate Cake Recipe
Published: April 1, 2024
This Instant Pot chocolate cake is my go-to dessert. It's rich, moist, and incredibly easy to whip up. Perfect for satisfying those sudden chocolate cravings!
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Here's my secret weapon - a tried and true ultimate instant pot chocolate cake that never fails to impress. One bite into this moist, rich, heavenly dessert and you'd swear I've spent hours in the kitchen. But guess what? It's a piece of (chocolate) cake to make! Trust me, your sweet tooth will thank you. Now, put on your apron and let's get baking together, shall we?
Ingredients for the Ultimate Instant Pot Chocolate Cake
- All-purpose flour: Provides structure and volume to the cake, essential for a light and fluffy texture.
- Unsweetened cocoa powder: Adds rich chocolate flavor and dark color to the cake, creating a decadent dessert.
- Sugar: Sweetens the cake, balances the bitterness of cocoa, and contributes to a moist and tender crumb.
- Baking powder: Helps the cake rise by creating air bubbles in the batter, resulting in a soft and spongy texture.
- Baking soda: Reacts with acidic ingredients to leaven the cake, ensuring a good rise and a tender crumb.
- Vegetable oil: Adds moisture to the cake, keeping it soft and tender, and enhances the richness of the chocolate flavor.
- Eggs: Bind the ingredients together, provide structure, and contribute to the cake's texture and richness.
- Vanilla extract: Enhances the chocolate flavor, adds depth and complexity, and rounds out the overall taste of the cake.
- Water: Hydrates the dry ingredients, helps create the cake batter's consistency, and ensures a moist and tender crumb.
Did you know that adding a pinch of instant coffee to the batter of this instant pot chocolate cake can enhance the chocolate flavor without making the cake taste like coffee? It's a secret ingredient that can take your chocolate cake to the next level!
Essential Tools for Making Instant Pot Chocolate Cake
- Instant Pot: Essential for pressure cooking the cake, ensuring it cooks evenly and retains moisture.
- 7-inch cake pan: Needed to contain the cake batter and fit inside the Instant Pot for cooking.
Common Questions About Making Chocolate Cake in an Instant Pot
Serves: 8 people
Preparation time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup water
Instructions:
- In a bowl, mix together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add vegetable oil, eggs, vanilla extract, and water. Mix until well combined.
- Pour the batter into a greased 7-inch cake pan that fits into the Instant Pot.
- Add 1 cup of water to the Instant Pot and place the trivet inside.
- Carefully lower the cake pan onto the trivet.
- Close the lid, set the valve to sealing, and cook on high pressure for 35 minutes.
- Allow natural pressure release for 10 minutes, then do a quick release.
- Carefully remove the cake from the Instant Pot and let it cool before serving.
Nutritional value:
Per Serving in Calories: 280 kcal | Carbohydrates: 38 g | Protein: 4 g | Total Fat: 14 g | Saturated Fat: 2 g | Trans Fat: 0 g | Monounsaturated Fat: 9 g | Polyunsaturated Fat: 2 g | Cholesterol: 47 mg | Sodium: 220 mg | Dietary Fiber: 2 g | Sugar: 20 g | Calcium: 30 mg | Potassium: 120 mg | Iron: 2 mg | Vitamin A: 80 µg | Vitamin C: 0 mg
Tips for Making and Storing Instant Pot Chocolate Cake in Advance
Make Ahead Instructions
- Bake the cake as instructed and let it cool completely.
- Once cooled, wrap the cake tightly in plastic wrap and store it at room temperature for up to 2 days.
Freezing Instructions
- After baking and cooling, wrap the cake in plastic wrap and then aluminum foil.
- Label the cake with the date and freeze for up to 3 months.
- Thaw in the refrigerator overnight before serving.
