Instant Pot Chocolate Cake

This Instant Pot chocolate cake recipe is a classic chocolate cake drizzled with a rich and delicious chocolate ganache.

Jump to Recipe

This Instant Pot chocolate cake recipe delivers the moistest cake you can imagine. It’s a classic chocolate cake that has been baked in the Instant Pot and drizzled with the best rich ganache, giving it a divine, fudgy flavor.

Instant Pot Chocolate Cake Ingredients

You’ll need:

For the Cake

• 4 eggs
• ½ cup butter, softened
• 1 (15.25-ounce) box chocolate cake mix (we used Pillsbury Chocolate Cake Mix)
• ¼ cup sour cream
• 1 cup whole milk

PRO TIP:

When buying the cake mix at the grocery store, make sure to pick one that doesn’t have pudding mix in it; check the label to make sure.

Don't want to lose this recipe? Get it emailed to you directly! Enter your email below. Plus you'll get a free e-cookbook and amazing recipes sent to you daily.

Email *

Save This Recipe

For the Chocolate Ganache

• ¼ cup semi-sweet chocolate chips
• ¼ cup heavy whipping cream

How to Make This Instant Pot Chocolate Cake Recipe

STEP ONE: Prepare a 6-cup bundt pan by greasing the inside well with butter or shortening. Then coat the inside with unsweetened cocoa powder or spray it with Baker’s Joy (make sure you use the Original Baker’s Joy spray that includes flour).

STEP TWO: In a large mixing bowl, mix together the softened butter and eggs on high speed until smooth, about 2 to 3 minutes.

STEP THREE: Add the cake mix, sour cream, and milk to the bowl. On low speed, mix until the ingredients start to combine and then increase the mixer speed to high and beat the cake batter for 2 minutes.

STEP FOUR: Pour this chocolate batter into the prepared pan. It should fill the pan to about half an inch from the top of the pan.

STEP FIVE: Lay a paper towel and then a piece of heavy-duty aluminum foil over the top of the pan. Be careful not to pull the foil down too tightly — leave it slightly tented in the middle. Pinch the foil around the edges of the pan to seal it.

STEP SIX: Add ½ cup water to the bottom of the Instant Pot. Place the covered bundt pan into the handled trivet that came with the Instant Pot and lower it into the Instant Pot using the trivet handles.

STEP SEVEN: Place your Instant Pot lid on and set the vent valve to SEAL. Hit the Manual button and then select high pressure and set the cook time to 35 minutes. This is just enough time for it to bake completely and remain deliciously moist on the inside.

STEP EIGHT: At the end of the 35 minutes, once the Instant Pot beeps, place a towel over the vent valve and release the steam. Once all the steam is released and the safety pin by the vent valve has dropped, you can open the lid. Carefully remove the bundt pan using the handles and a towel (it will still be hot).

STEP NINE: Let the cake sit for 5 minutes and then remove the foil and paper towel on top.

STEP TEN: Place a serving plate on top of the bundt pan and flip it quickly to release the cake onto the pan.

For the Ganache

STEP ONE: Place the chocolate chips into a heat-safe bowl.

STEP TWO: Place the heavy cream in a microwave-safe glass measuring cup and heat on high in the microwave for 1 minute. Keep an eye on it to make sure that it doesn’t boil over.

STEP THREE: Carefully remove the cream from the microwave and pour it over the chocolate chips. Let the chips and cream sit for 2 to 3 minutes. Then stir slowly, continuing until combined and creamy.

STEP FOUR: Let the mixture sit for 30 minutes before using it as a glaze over the finished cake. You can also let it sit longer if you’d prefer to use it as chocolate frosting on top of the cake.

How To Serve

This Instant Pot dessert is sure to satisfy your sweet tooth. Add a scoop of vanilla ice cream and whipped cream on top of the moist cake and enjoy a slice with a cup of tea for an afternoon snack or dessert.

If you want to make more Instant Pot recipes for dessert, make our Instant Pot cheesecake or Instant Pot monkey bread.

MORE CAKE RECIPES

Cake Recipes

Mayonnaise Chocolate Cake

Cake Recipes

Crazy Cake

Storage

ON THE COUNTER: Store this fudgy cake at room temperature for up to three days in an airtight container.

IN THE FREEZER: Store in an airtight container or wrapped in plastic wrap in the freezer for up to 1 month. Make sure to thaw your cake in the fridge before eating! Keep in mind, your ganache won’t freeze as well as the cake.

This decadent chocolate cake recipe is an amazing treat. It’s the perfect cure for all of your chocolate cravings and is an easy way to make a homemade chocolate cake for dessert.

More Recipes You’ll Love

• Blueberry Cobbler
• Lemon Cheesecake Bars
• Chocolate Cherry Dump Cake
• Banana Pudding
• Chocolate Pudding Pie
• Kahlua Cheesecake
• Strawberry Layer Cake
• Strawberry Angel Food Cake
• Cakesicles
• Easy Vanilla Cake Recipe
• Angel Food Cake and Pineapple
• Bumpy Cake
• Cherry Dr Pepper Cake
• Slow Cooker Cake
• Chocolate Mug Cake
• Coca Cola Cake

Get Recipes on Pinterest

Follow Us

Instant Pot Chocolate Cake

5 from 2 votes

This Instant Pot chocolate cake recipe is a classic chocolate cake drizzled with a rich and delicious chocolate ganache.

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 6

Print RecipePin RecipeReview Recipe

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

Cake

• 4 eggs
• ½ cup butter, softened
• 15.25 ounces chocolate cake mix
• ¼ cup sour cream
• 1 cup whole milk

Chocolate Ganache

• ¼ cup semi-sweet chocolate chips
• ¼ cup heavy whipping cream

Instructions

 

Cake

• Prepare your 6-cup bundt pan by greasing the inside really well with butter or shortening. Coat it with cocoa powder or spray well with Baker’s Joy (which has flour in it, don’t use regular spray coating). Set aside.
• In a large mixing bowl on high speed, mix together the softened butter and eggs until smooth, 2 to 3 minutes.
• Add the cake mix, sour cream, and milk. On low speed, mix until starting to combine, and then increase the mixer speed to high and beat for 2 minutes.
• Pour the batter into the prepared pan to about half an inch from the top of the pan.
• Lay a paper towel over the top of the pan. Next, place a piece of heavy-duty foil over the top of the pan. Don’t pull it down tight, leave it tented in the middle. Pinch the foil around the edge of the pan to seal.
• Place 1½ cups of water into the bottom of your Instant Pot.
• Set the covered bundt pan onto the handled trivet that came with your Instant Pot and lower into the Instant Pot using the trivet handles.
• Place your Instant Pot lid on and set the vent valve to SEAL.
• Hit the Manual button and high pressure and set the time for 35 minutes.
• At the end of the 35 minutes when the Instant Pot beeps, put a towel over the vent valve and release the steam. Once all the steam has been released and the safety pin by the vent valve has dropped, you can open the lid.
• Carefully remove the bundt pan using the handles and a towel (because it will still be hot).
• Let the cake sit for about 5 minutes and then remove the foil and paper towel.
• Place your cake plate on top of the bundt pan and give it a quick flip over to release the cake onto the pan.
• Pour the thickened ganache over the top of the cake.

Ganache

• Place the chocolate chips into a heat safe bowl.
• Place the heavy cream in a microwave safe glass measuring cup and heat on high in the microwave for one minute. Watch so it doesn’t boil over.
• Carefully remove the cream from the microwave and pour it over the chocolate chips. Let the chips and cream sit for 2 to 3 minutes. Then stir slowly, continuing until combined and creamy. 
• Let the mixture sit for 30 minutes before using it as a glaze over the finished cake. You can also let it sit longer if you’d prefer to use it as chocolate frosting on top of the cake.

Notes

• When buying the cake mix at the grocery store, make sure to pick one that doesn’t have pudding mix in it; check the label to make sure.
• We used a 6-cup bundt pan for this recipe. Make sure your bundt pan will fit in your Instant Pot before filling it with batter.
• If your bundt cake comes out with a “fluffy bottom” you can take a thin string (like quilting thread or unflavored dental floss) and “trim” the bottom of your cake. Wrap the string around the bottom of the cake, right below the edge, and hold an end of the string in each hand. Crisscross the string and pull it away from the cake until it cuts the bottom off to be flatter. You can also do this with a knife, but it’s trickier to get the cut level.

Nutrition

Calories: 607kcal | Carbohydrates: 59g | Protein: 10g | Fat: 39g | Saturated Fat: 19g | Cholesterol: 173mg | Sodium: 800mg | Potassium: 395mg | Fiber: 2g | Sugar: 33g | Vitamin A: 902IU | Calcium: 197mg | Iron: 4mg

Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Get Recipes on Facebook

Follow Us