Instant Pot Chocolate Cake Recipe
Holy moly, this is literally the best Instant Pot Chocolate Cake Recipe. If you’re looking for the taste and flavor of a flourless chocolate cake, this is the one for you. I’ve literally baked this Instant Pot Chocolate Cake a ton of times and I can assure you that this is the best flourless cake recipe, ever. One piece just isn’t going to be enough!
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Contents
Why is chocolate cake so good?
It’s moist, it’s chocolatey, it’s rich. What makes a good cake? It all comes down to the ingredients and how you put them together. I don’t know anyone who doesn’t love chocolate cake. The taste, the smell, everything is just great and one of those foods that everyone loves.
Do you need to store this instant pot flourless cake in the fridge once cooked?
You do. The best way to store this cake and keep it as fresh as possible is to keep it in the fridge. It actually tastes great chilled, too!
What would you serve with this Instant Pot Flourless Chocolate Cake?
Honestly, this cake is so good on its own but you could easily serve it with a scoop of homemade ice cream or freshly made whipped cream, too. Or if you really want to take a walk on the wild side, drizzle on some hot fudge as well.
Instant pot Flourless Chocolate Cake (makes eight slices)
Ingredients For Instant Pot Chocolate Cake
Prep time: 10 minutes
Cook time: 1 hour + 15-minute natural release
Total time: 1 hour 25 minutes
Ingredients:
- · 10 tablespoons butter
- · 1 cup semisweet chocolate chips
- · 2 tablespoons cocoa powder, optional 1/2 cup (or more!) for garnish
- · 1/2 teaspoon sea salt
- · 1/2 cup granulated sugar
- · 1/2 cup light brown sugar
- · 3 teaspoons vanilla extract
- · 4 large eggs
How To Make Chocolate Cake In The Instant Pot From Scratch
1. In the microwave, in a medium-size bowl, melt together the butter, chocolate chips, and cocoa powder. Melt at 30 second intervals, mixing between.
2. Once completely mixed and melted, add to your bowl sea salt, granulated sugar, light brown sugar, and vanilla extract. Mix well.
3. Once completely Inc., add in your eggs One egg at a time. Mix well between each egg.
4. Add 1 cup of water to the bottom of your instant pot.
5. Prep your 6-quart springform cake pan by cutting a parchment liner for the bottom of the pan. Make the parchment liner a bit bigger than the bottom of the pan so that when you go to remove the cake from the bottom of the springform, you can use the parchment paper to easily slide your cake off. Spray the bottom and the sides of the cake pan with cooking spray.
6. Add your cake batter to your cake pan. Cover with aluminum foil tightly.
7. Place your pan on the trivet. Holding the two handles of the trivet, place it in the instant pot on top of the water.
8. Set your instant pot to high pressure for 60 minutes. It will take about five minutes to come to pressure. Once it has done cooking, allow the instant pot to naturally release for 15 minutes. Once the 15 minutes is up, manually release by using a hot pad or towel and bringing the valve toward you to relieve the rest of the pressure.
9. Once the pressure is complete, Twist open the lid to your instant pot. Using a towel pull both handles of the trivet evenly and transfer to a cooling rack. Allow your cake to rest for about two hours.
10. Once your cake has rested and cools, you can enjoy your cake right away, or you can cover it in the fridge for up to 3 to 4 days.
11. Enjoy!
Instant Pot Flourless Chocolate Cake Recipe
The Delicious, Easy Flourless Chocolate Cake
Ingredients
- 10 tablespoons butter
- 1 cup semisweet chocolate chips
- 2 tablespoons cocoa powder, optional 1/2 cup (or more!) for garnish
- 1/2 teaspoon sea salt
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 3 teaspoons vanilla extract
- 4 large eggs
Instructions
In the microwave, in a medium-size bowl, melt together the butter, chocolate chips, and cocoa powder. Melt at 30 second intervals, mixing
between.
Once completely mixed and melted, add to your bowl sea salt, granulated sugar, light brown sugar, and vanilla extract. Mix well.
Once completely Inc., add in your eggs One egg at a time. Mix well between each egg
Add 1 cup of water to the bottom of your instant pot.
Add your cake batter to your cake pan. Cover with aluminum
foil tightly.
Place your pan on the trivet. Holding the two handles of the
trivet, place it in the instant pot on top of the water
Set your instant pot to high pressure for 60 minutes. It will take about five minutes to come to pressure. Once it has done cooking, allow the instant pot to naturally release for 15 minutes. Once the 15 minutes is up, manually release by using a hot pad or towel and bringing the valve toward you to relieve the rest of the pressure.
Once the pressure is complete, Twist open the lid to your instant pot. Using a towel pull both handles of the trivet evenly and transfer to a cooling rack. Allow your cake to rest for about two hours.
Once your cake has rested and cools, you can enjoy your cake right away, or you can cover it in the fridge for up to 3 to 4 days
Enjoy!
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 295Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 105mgSodium: 230mgCarbohydrates: 31gFiber: 1gSugar: 29gProtein: 4g
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- Instant Pot Creme Brulee
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- The Best Instant Pot Salsa
- Instant Pot Corn Dogs
- Instant Pot Chocolate Chip Banana Bread
- Instant Pot Dr Pepper Chicken
- Instant Pot Recipes For Gastric Bypass Patients
- Which Instant Pot Should I Buy?
- Easy Desserts To Make From Scratch
About Angela Milnes
Angela Milnes is a Qualified Early Years Teacher who has specialised in teaching. She has a wealth of experience teaching young children and adults. Angela has also taught cooking classes and loves to share both family recipes and easy instant pot recipes here on The Instant Pot Table. Follow her on Pinterest!
