Instant Pot Chocolate Cake

This Instant Pot chocolate cake recipe comes out perfectly moist every time. It’s a classic chocolate cake drizzled with the best rich ganache.

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This Instant Pot chocolate cake recipe comes out perfectly moist every time. It’s a classic chocolate cake drizzled with the best rich ganache. Baking chocolate cake in the Instant Pot gives it a fudgy, rich flavor. Compared to baking it in the oven, the Instant Pot doesn’t dry out your cake batter.

If you want to make more desserts in the Instant Pot, make our Instant Pot cheesecake!

MORE CHOCOLATE DESSERT RECIPES:
Chocolate Lasagna | Better Than Sex Cake

Instant Pot Chocolate Cake Ingredients

You will need:

For the cake:

• 4 eggs
• ½ cup butter, softened
• 1 box chocolate cake mix, 15.25 oz (make sure there’s no pudding in your box mix — we used Pillsbury Chocolate Cake Mix)
• ¼ cup sour cream
• 1 cup whole milk

For the chocolate ganache:

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

How to Make Chocolate Cake In The Instant Pot

This recipe bakes in a 6 cup bundt pan in your Instant Pot. A bundt pan is a perfect shape to fit and bake through in the Instant Pot.

PRO TIP: Learn from my mistakes! Make sure your bundt pan will fit in your Instant Pot before using it. LOL

STEP ONE: Prepare a 6-cup bundt pan by greasing the inside well with butter or shortening. Then coat the inside with 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 – 3 minutes. Add the cake mix, sour cream, and milk to the bowl. On slow speed, mix until the ingredients start to combine and then increase the mixer speed to high and beat for 2 minutes. 

STEP THREE: Pour this batter into the bundt pan. It should fill the pan to about half an inch from the top of the pan. Lay a paper towel and then a piece of heavy-duty 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 FOUR: Add ½ cup of water to the bottom of your 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 FIVE: 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 time to 35 minutes. This is just enough time for it to bake completely and remain deliciously moist on the inside.

STEP SIX: 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 SEVEN: Let the cake sit for 5 minutes and then remove the foil and paper towel on top. Place your cake plate on top of the bundt pan and flip it quickly to release the cake onto the pan.

PRO TIP: 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.

How to Make The Chocolate Ganache

Every chocolate cake is better with a tasty ganache drizzled on top. Here’s how to make a simple chocolate ganache for your bundt cake in 3 steps:

1. Place the chocolate chips into a heat-safe bowl.
2. 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.
3. Carefully remove the cream from the microwave and pour over the chocolate chips. Let the chips and cream sit for 2 – 3 minutes. Then stir slowly, continuing until combined and creamy. Let the mixture sit for 30 minutes before using as a glaze. You can also let it sit longer if you’d prefer to use it as frosting.

This Instant Pot chocolate cake recipe is a decadent treat. It’s the perfect cure to a chocolate craving and is an easy way to make a homemade chocolate cake.

More Dessert Recipes You’ll Love

EASY: Lemon Cheesecake Bars | Dump Cake
CLASSIC: Banana Pudding | Chocolate Pudding Pie
POPULAR: Blueberry Cobbler | Monkey Bread

Instant Pot Chocolate Cake

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This Instant Pot chocolate cake recipe comes out perfectly moist every time. It’s a classic chocolate cake drizzled with the best rich ganache.

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 6

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Ingredients

  

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Cake:

• 4 eggs
• 1/2 cup butter softened
• 1 box chocolate cake mix 15.25 ounce no pudding in the mix Pillsbury was used for this post
• ¼ cup sour cream
• 1 cup whole milk

Chocolate Ganache:

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

Instructions

 

For the cake:

• Prepare your 6-cup Bundt pan by greasing the inside really well with butter or shortening and coating 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, 2-3 minutes.
• Add the cake mix, sour cream and milk. On slow speed mix until starting to combine and then increase the mixer speed to high and beat for 2 minutes.
• Pour the batter into the Bundt 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, almost leave like a little puff tent in the middle. Pinch the foil around the edge of the pan to seal.
• Place 1 ½ 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.
• Now make your ganache (see instructions below).
• 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 be hot still).
• 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.

For the 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 over the chocolate chips. Let the chips and cream sit for 2-3 minutes. Then stir slowly begin to stir and continue stirring until combined and creamy. Let it sit for 30 minutes before using as a glaze. Let it sit longer if you want to use it as frosting.

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

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