Instant pot chocolate cake

My instant pot chocolate cake is really easy to make and very rich. It will be denser than an oven-baked cake, but equally delicious.

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Course: Dessert

Cuisine: American, English

Keyword: Instant pot chocolate cake, Instant pot chocolate cake recipe, instant pot chocolate recipes

Prep Time: 5

Cook Time: 35

Leave under pressure: 15

Servings:

Calories: 303kcal

Ingredients

Metric - US Customary

Instructions

Grease a 15cm (7-inch) springform tin with butter and add parchment paper to the base if available.
Add the cocoa, baking soda, flour and sugar to a bowl. Mix together.
In a separate bowl melt the butter in the microwave and then add the eggs, sour cream, vanilla extract and water. Whisk together with an electric whisk.
Add the wet ingredients to the dry and fold together until well combined.
Add the mixture to the springform tin and spread out evenly. Cover the tin with tin foil.
Add 200ml of cold water to the instant pot and then put the trivet in place.
Make a sling using foil and put the springform tin into the instant pot.
Put the lid on and set at manual, high pressure for 35 minutes.
Allow to remain under pressure for around 15 minutes and then do a quick release.
Remove the springform tin using the sling.
Serve and enjoy!

Video

Notes

I made this recipe during the lockdown period of the coronavirus outbreak. I didn't have any tin foil to cover the cake, however baking paper with an elastic band worked just as well.

I couldn't buy any vanilla essence either but substituted with the seeds of half a vanilla pod instead.

I frosted my cake using a mixture of butter, icing (powdered) sugar, cocoa powder, double (heavy) cream and vanilla, but it would also be great served warm with cream or ice cream. Alternatively, simply sprinkle with icing sugar.

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