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Pressure Cooker Mini Decadent Chocolate Cake

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 servings
Calories 576kcal


Dry Ingredients

  • 1-3/4 c all-purpose flour
  • 3/4 c Hershey's cocoa powder
  • 2 c sugar
  • 1 c Hershey's chocolate chips
  • 1-1/2 tsp baking powder
  • 1-1/2 tsp baking soda
  • 1/2 tsp salt I used pink Himalayan salt
  • Chocolate chips for garnish; optional

Wet Ingredients

  • 2 eggs
  • 1/2 c vegetable oil
  • 1 c 1% milk
  • 2 tsp vanilla extract
  • 1 c boiling water
  • 1 c tap water
  • Canola oil cooking spray


  • In a large bowl, stir together all dry ingredients until well mixed.
  • In another large bowl, mix all wet ingredients except water and cooking spray. Once thoroughly combined, add boiling water and whisk.
  • Add the wet mixture to the dry and mix until thoroughly blended. Do not over mix.
  • Generously spray ramekins with canola oil cooking spray. Fill each ramekin 3/4 of the way full with the cake batter. 
  • Put tap water in the pressure cooker and add trivet or cooker basket. Place ramekins on trivet or in basket.
  • Close pressure cooker lid, and ensure it is sealed. If your cooker has a cake setting, use it. If not, cook on high for 20-25 minutes. Let pressure release naturally for 10 minutes. Check cakes with toothpick or fork – the cake should be moist but not runny. If not done, cook for five minutes more and recheck. 
  • Once the cake is done, carefully remove from the pressure cooker. Allow the cake to cool, add a few chocolate chips on top, and enjoy!


Depending on your pressure cooker and ramekin capacity, you may need to make cakes in several batches. Refrigerate leftover batter until it’s ready to cook.


Calories: 576kcal