This Instant Pot Chocolate cake is my weakness and I think I passed it on to my kids as they are capable of making an entire cake disappear in less than 5 minutes.
To make sure we’re no all going to succumb to our cravings and go live in a house made of cake, I decided that we’re only going to eat sweets we cook in the house. This rule allows me to limit the sweets in our diet, but it’s also a bit of a nuisance given that the kids keep asking for this Instant Pot cake again and again.
Definitely use this Instant Pot chocolate cake recipe for a quick and easy dessert. I know I sure do!
This recipe is also perfect for when you don’t want to use your oven, like in the summer, you can still have cake!
What if my Instant Pot doesn’t have a Bake Function?
Don’t be disappointed if you can’t find the Bake function on your Instant Pot – some models don’t have it. As you can see from my instructions, I use the Manual mode for baking, and the result is a soft cake that basically melts in your mouth.
The steam from the pressure cooker setting helps keeps the cake from drying out (which can happen in the oven). So, steam is the main secret behind the softness and luxuriousness of this cake!
More Tricks and Tips
If you haven’t used the Instant Pot for baking before, check out these tips:
- Don’t forget the liquid – for ALL instant pot recipes, including baking, your pot needs enough liquid to build up pressure. Otherwise, you’ll either get an error message or you’ll wait forever to see the pot build pressure.
- Use a 6-inch cake form lined with parchment paper – if you don’t have a 6-inch pan, you can easily find one online. The cake pan is placed on the trivet (one of the IP standard accessories) which will be placed in the inner pot. The trivet is important because it keeps the cake pan from touching the liquid directly and it will allow you to get the pan out once the cooking is done (without burning your fingers)
- Let the pressure release naturally – I know it’s difficult to wait when you can already feel the smell of chocolate goodness but, believe me, it’s worth it! If you release the steam too quickly (using the Quick Release function), you may end up with a flat cake. This can happen because the pot uses steam to heat up and raise the batter.
- Let the cake cool down – I’m sure you already know this, but the cake needs to cool down before you can add frosting or any other topping. Otherwise it will melt and slide right off!
If you don’t have a 6-inch cake pan, a 7-inch cake pan can be used as long as it fits in your pressure cooker. A bundt pan can also be used. You should not need to adjust the time for any of these options.
If you have a smaller Instant Pot, you should still be able to make this recipe, as long as you find a cake pan that fits your model. You may need to adjust the amount of water.
If you’d like to make this recipe gluten-free, you can substitute a gluten free all-purpose cup-for-cup flour blend. You could also use almond flour, though it may change the texture a bit.
To take this cake up a notch, I like to add a dash of espresso powder to the batter. It brings out the richness of the chocolate. However, make sure to not overdo it if you’re baking this for kids!
Personally, I like to alternate between chocolate frosting and whipped cream with pieces of fruit at the top. But that’s the beauty of this cake! Anyone can do it their own way and you can even employ the help of the kids for this step (although be prepared to lose half of the frosting in the process).
This time I simply sprinkled powdered sugar over it and served it. It was just as delicious as if it had frosting on top!
- ¾ cup flour
- ¾ cup cocoa powder
- ½ cup white sugar
- ¾ tsp baking powder
- ½ tsp baking soda
- 1 tsp vanilla extract
- 1 pinch of salt
- ½ cup melted butter
- ½ cup milk
- 3 whisked eggs
- Powdered sugar to decorate
- Carefully line 6 inch cake form with parchment paper (also on its sides).
- In a large bowl, mix together all dry ingredients: flour, cocoa powder, baking soda, baking powder, sugar, salt.
- Add melted butter, eggs, milk and vanilla extract and mix.
- Pour the batter into your cake tin.
- Cover with foil.
- Pour water (1cup) into your Instant Pot and place the trivet correctly.
- Place your cake tin onto the trivet.
- Cook at high pressure for 30 minutes.
- When cooking time ends, wait for a natural pressure release.
- Remove the foil and let your cake cool for about 20 minutes before slicing it.
- Sprinkle each slice with powdered sugar and enjoy!