Flourless Instant Pot Chocolate Cake
Welcome to a hassle-free dessert experience with our Flourless Instant Pot Chocolate Cake recipe. In just a few simple steps, you’ll indulge in a rich, gluten-free treat that’s both decadent and convenient. Say goodbye to complicated baking methods and hello to tasty Instant Pot cake.
Contents
Why You’ll Love Flourless Chocolate Cake
- Chocoholic’s Dream: Rich, moist and full of chocolate, this cake will satisfy all cravings.
- Easy to Make: The Instant Pot ensures easy to make chocolate cakes every time!
- Perfect for Occasions: Whether it’s a birthday or a festive gathering, this Instant Pot dessert is always a hit.
Recipe Ingredients
This is a flourless Instant Pot cake with no need for baking powder, baking soda or flour!
- Butter: Provides moisture and richness to the cake, ensuring a tender crumb.
- Semisweet Chocolate Chips: Melted into the batter, they provide the primary chocolate flavor.
- Cocoa Powder: Enhances the chocolate flavor and gives the cake its dark color.
- Sea Salt: Balances out the sweetness of the sugars, enhancing the overall flavor.
- Granulated Sugar & Light Brown Sugar: Sweeten the cake and add moisture. Brown sugar also contributes a hint of caramel flavor.
- Vanilla Extract: Complements the chocolate flavor and adds depth to the taste.
- Large Eggs: Act as a binding agent, providing structure to the cake and helping it rise.
How To Make Instant Pot Chocolate Cake?
Step One: Melt the Ingredients
In the microwave, in a medium-size bowl, melt together the butter, chocolate chips, and cocoa powder. Melt at 30 second intervals, mixing between.
Step Two: Combine Ingredients
Add the sea salt, granulated sugar, light brown sugar, and vanilla extract to the melted butter and chocolate. Mix well.
Step Three: Add Eggs
Once completely mixed add in your eggs one at a time. Mix well between each egg.
Step Four: Prepare Instant Pot
Add 1 cup of water to the bottom of your Instant Pot.
Step Five: Prep Cake Pan
Prep your 6-quart springform cake pan by cutting a parchment liner for the bottom of the pan. Spray the bottom and the sides of the cake pan with cooking spray.
Step Six: Fill Cake Pan
Add your cake batter to your cake pan. Cover with aluminum foil tightly.
Step Seven: Place in Instant Pot
Place your pan on the trivet and place it in the instant pot on top of the water.
Step Eight: Pressure Cook
Set your instant pot to high pressure for 60 minutes. Once it has finished cooking, allow the Instant Pot to naturally release for 15 minutes.
Step Nine: Release Pressure and Cool
After the 15 minutes, manually release the rest of the pressure. Once the pressure is complete, transfer the cake to a cooling rack and allow it to rest for about two hours.
Step Ten: Enjoy Or Store
Once your cake has rested and cooled, you can enjoy it right away, or you can cover it and store it in the fridge for up to 3 to 4 days.
Best Way To Store This Chocolate Cake
- Room Temperature : If you intend to enjoy the chocolate cake within the next 1-2 days, you can keep it at room temperature.
- Refrigeration : After the cake has completely cooled, transfer it to an airtight container. Ensure to label the container for approximately 4-5 days.
- Freezing : To store Frozen chocolate cake wrap the cake with plastic or foil. Store frozen Instant Pot chocolate cake for 2-3 months.
What To Serve With 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.
- Mixed Berry Compote: A burst of fruity goodness to complement the rich chocolate flavor.
- Vanilla Bean Ice Cream: Creamy and classic, a scoop on the side adds a delightful contrast.
- Espresso Whipped Cream: Coffee-infused, giving your chocolate cake a java kick.
- Fresh Minted Strawberries: Light and refreshing, a minty berry blend to cleanse the palate.
Instant Pot Chocolate Cake Recipe
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.
