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Instant Pot Chocolate Cake

July 25, 2019 by Samantha 8 Comments

This one bowl Chocolate Cake is perfect for small celebrations or anytime you don’t feel like turning on the oven! An Instant Pot dessert that is chocolatey, fudgy and moist. 

Instant Pot Chocolate Cake with Whipping Cream on a white cake stand.

Mmmmmm, fudgy and decadent chocolate cake! The only thing making this cake better is that you don’t even need to turn on the oven. 

Our house heats up like crazy in the summer and this Instant Pot Chocolate Cake definitely makes baking SO much more enjoyable since I’m not sweating bullets thanks to the oven spiking temperatures even more. A quick mix in a single bowl and plop the batter into the pressure cooker for a crazy good cake recipe. 

Instant Pot Chocolate Cake on a cooling rack with IP in the background. I ended up doing a quick comparison of this set it and forget it instant pot dessert with the exact same ingredients and pan, just in the oven. You can see in the photo below that the Instant Pot cake is denser, has a (natural) flat top, and looks even more chocolatey.

Both chocolate cakes tasted delicious, however the Instant Pot Cake was way more loved out of the two for its fudgy-like texture and dense chocolatey flavour.

Two chocolate cakes, one made in the Instant Pot and one in the oven. This cake can be topped with a frosting of your choice, whipping cream (my go to for its ease of prep), or simply left plain. 

For a simple whipping cream, whip 1 cup 33% liquid cream with 2-4 tsp of granulated sugar until stiff peaks form. Plop on top of cake and you’re all set! 

Instant Pot Chocolate Cake with a slice removed on a plate.

This Instant Pot Cake is a one bowl wonder as well, making prep so easy with a true set it and forget it recipe. And it has all the good things a dense, chocolatey cake needs: butter, chocolate, and sugar. 

Ingredients for IP Chocolate Cake

Some tips for success with this Instant Pot Cake:

  • Be sure to use the IP trivet or create a foil ring and lift so the cake pan can be removed from the IP easily (and without burning you).
  • The 1/2 cup of water at the bottom of the Instant Pot is required to  prevent the “BURN” signal all us IPers dread. 
  • Natural release is the way to go! Don’t try to hurry this along with a quick release as the cake is basically steamed and releasing the pressure too quickly could cause the cake to fall. 

Side up close shot of Chocolate Cake with whipped cream

More Instant Pot Dessert ideas:

  • Pressure Cooker Tres Leches Cake
  • Vanilla Bean Instant Pot Cheesecake
  • Instant Pot Easy Rice Pudding

IP Chocolate Cake

I was inspired by a Chocolate Steamed Cake recipe in Milk Street by Christopher Kimball and adapted the recipe to suite the Instant Pot. If you wanted to take this cake up a notch and turn it into a layer cake, I highly recommend a Rosette cake (so pretty!).

5 from 2 votes
Instant Pot Chocolate Cake with Whipping Cream on a white cake stand.
Print
Instant Pot Chocolate Cake
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

Fudgy and moist Chocolate Cake! A one bowl Instant Pot dessert!

Course: Dessert
Cuisine: American
Keyword: birthday cupcakes, chocolate cake, chocolate dessert recipe, instant pot dessert, instant pot recipe
Servings: 8 servings
Calories: 200 kcal
Author: Samantha
Ingredients
  • 3/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder, plus more for dusting pan
  • 1/2 tsp baking soda*
  • 2/3 cup brown sugar, lightly packed
  • 1 large egg
  • 1/3 cup warm water
  • 1/2 tsp instant espresso powder
  • 1/3 cup sour cream
  • 4 tbsp salted butter, melted
  • 1 tsp vanilla extract
US Customary - Metric
Instructions
  1. Grease or spray an 6" cake pan with non-stick spray and dust lightly with cocoa powder. Set 1/2 cup of water in the base of your Instant Pot or Pressure Cooker and place trivet or a foil ring in the water (for the pan to rest on).

  2. In a large bowl whisk together flour, cocoa powder, baking soda, and brown sugar. Add egg, espresso powder, water, sour cream, melted butter, and vanilla extract. Mix with a spatula or wooden spoon until combined.

  3. Pour batter into prepared cake pan and place in Instant Pot on top of trivet or foil ring. Seal lid and cook on HIGH Pressure for 25 minutes and allow the pressure cooker to Naturally Release.

  4. Carefully remove pan (using the trivet with oven mitts on) and allow pan to cool for 10 minutes before removing cake from pan and allowing to fully cool on a rack.

  5. Top cake with whipped cream or frosting as desired and serve. Cake will last in an airtight container in the fridge for 5-7 days or in the freezer for up to 3 months.

Recipe Notes

*  Baking soda is used in this recipe as it is an active leavening agent with the sour cream ... baking soda needs the acid to becomes active. If you switch out the sour cream to Greek yogurt or something else, I'd suggest switching the baking soda to baking powder. 

Nutrition Facts
Instant Pot Chocolate Cake
Amount Per Serving
Calories 200 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 47mg16%
Sodium 154mg7%
Potassium 101mg3%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 18g20%
Protein 3g6%
Vitamin A 275IU6%
Calcium 37mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Enjoy! xo 

Instant Pot Chocolate Cake Long Pin

Instant Pot Chocolate Cake Short Pin

 

Filed Under: Cakes, Dessert, Instant Pot Tagged With: cake, Chocolate, Dessert, instant pot

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About Samantha

Mom of twins, a singleton, and wife to a hungry husband. The food demands that surround me, have pushed me to lead our food life more simply, nutritiously, and deliciously. It's a good day when family, friends, and food intersect.

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Comments

  1. AvatarGail Marie says

    July 25, 2019 at 2:28 pm

    Looks great and is a wonderful idea! Question??? Would a boxed cake mix bake the same using your time and method? Thanks! Gail
    Reply
    • AvatarSamantha says

      July 27, 2019 at 5:58 pm

      Hi Gail, I have no idea about the cake mix. I also don't think the quantity of batter would work either considering I used a 6" pan for this recipe. If you do end up using cake mix, please let me know - other readers will probably be interested too :)
      Reply
  2. Avatarclaire Wallick says

    April 30, 2020 at 1:15 pm

    no tin foil over the pan?
    Reply
    • AvatarSamantha says

      April 30, 2020 at 7:20 pm

      Hi, no. No tin foil over pan in this recipe. I others call for it, but I found that the sealed environment of the IP is enough to retain moisture.
      Reply
  3. Avatareggbaker says

    November 27, 2020 at 7:46 pm

    my wife and i love this rich fudgy chocolate cake! on days when we're feeling really fresh, we up the sour cream from 1/3 cup to 2 cups - great texture
    Reply
    • AvatarSamantha says

      November 30, 2020 at 6:49 am

      Yum! Sounds like a tasty adjustment.
      Reply

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