I hope that all of you had a wonderful Christmas! I'm relaxing and having a slice of this rich cake and a cup of tea from my new poinsettia teacup that my darling daughter gave me, which also has a matching pitcher.
Isn't the teacup a pretty one? Red is my favorite color, too! I'm having some Candy Cane Lane tea today, which goes nicely with the cake.
My son, Mike, who lives with me, has a New Year 's Eve birthday, and I thought I'd try the cake out to see how it tastes. it was my first time baking a cake. I like that the 6-cup bundt pan makes for a smaller size cake.
Yield: Depends on how big you slice
Instant Pot Chocolate Cake
This cake is very chocolate-y and dense!
ingredients:
- 1/3 cup unsweetened cocoa powder
- 3/4 cup hot water
- 1 and 1/4 cup sugar
- 1 teaspoon kosher salt
- 1 and 1/4 teaspoon baking soda
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup vegetable oil
- 1 and 1/2 teaspoon vanilla
- 1 and 1/3 cup flour
- 3/4 cup mini semi-sweet chocolate chips
- For the ganache
- 1/4 cup semi-sweet chocolate chips
- 1/4 cup heavy whipping cream
instructions:
How to cook Instant Pot Chocolate Cake
- In a small bowl combine hot water with cocoa powder. Whisk until smooth and set aside.
- In a large mixing bowl, combine sugar, baking soda, kosher salt, and eggs. Add in sour cream, vegetable oil, and vanilla extract.
- Whisk until smooth. Stir in flour until fully combined. Add cocoa mixture and beat for 2 minutes, scraping down sides of the bowl as needed. Fold in chocolate chips.
- Pour batter into a 6 cup bundt pan, that has been greased very thoroughly with baking spray.
- In the bottom of the Instant Pot add 1 1/2 cups of water. Put the bundt pan on a trivet with handles (and for easier lifting, you can make a sling out of foil if your handles are not long enough) and lower into the pressure cooker.
- Secure the lid and turn the valve to "SEALING."
- Select "HIGH PRESSURE" for a cook time of 32 minutes.
- When cook time ends, allow to naturally release for ten minutes, then do a quick release and remove the cake pan from the pressure cooker.
- Allow cake to cool in pan for about 5 minutes, then invert onto a cake plate.
- For the ganache, add chocolate chips and heavy whipping cream to a glass bowl. Heat for 30 second intervals in microwave stirring between each interval. Let the ganache set to thicken before spreading on top of the cooled cake.
NOTES:
Decorate the cake with sprinkles, or even leave off the ganache and sprinkle with powdered sugar.
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I was featured! Thank you, Linda! |