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Instant Pot Chocolate Cake Recipe

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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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Why You’ll Love This Instant Pot Chocolate Cake Recipe

  • Chocoholic’s Dream: Rich, moist and full of chocolate, this cake will satisfy all cravings.
  • Easy to Make: The Instant Pot ensures a hassle-free baking experience, even for beginners.
  • Perfect for Occasions: Whether it’s a birthday or a festive gathering, it’s always a hit.

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:

  • 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.
Ingredients For Instant Pot Chocolate Cake

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.

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2. Once completely mixed and melted, add to your bowl sea salt, granulated sugar, light brown sugar, and vanilla extract. Mix well.

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3. Once completely Inc., add in your eggs One egg at a time. Mix well between each egg.

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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.

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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.

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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.

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11. Enjoy!

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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.

  • 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.
  • Salted Caramel Sauce: Drizzle this sweet and salty sauce for an indulgent twist.
  • Toasted Coconut Shavings: A tropical touch for a crunchy, coconutty experience.
  • 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.
  • Orange Zest Infused Yogurt: Citrusy and creamy, a tangy partner for your chocolate treat.
  • Hazelnut Crunch: Crushed hazelnuts for a nutty crunch, enhancing the cake’s texture.

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!
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instant-pot-flourless-chocolate-cake

Instant Pot Flourless Chocolate Cake Recipe

Yield: 10
Prep Time: 5 minutes
Cook Time: 1 hour 5 minutes
Additional Time: 15 minutes
Total Time: 1 hour 25 minutes

The Delicious, Easy Flourless Chocolate Cake is easy to make in the Instant Pot

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

  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. Add your cake batter to your cake pan. Cover with aluminum
    foil tightly.
  6. Place your pan on the trivet. Holding the two handles of the
    trivet, place it in the instant pot on top of the water
  7. 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.
  8. 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.
  9. 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.
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 295Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 105mgSodium: 230mgCarbohydrates: 31gFiber: 1gSugar: 29gProtein: 4g

Did you make this recipe?

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flourless chocolate cake instant pot recipe

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