Instant Pot Chocolate Cake

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

Author: Adapted from shugarysweets.com

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

1. In a small bowl combine hot water with cocoa powder. Whisk until smooth and set aside.
2. In a large mixing bowl, combine sugar, baking soda, kosher salt, and eggs. Add in sour cream, vegetable oil, and vanilla extract.
3. 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.
4. Pour batter into a 6 cup bundt pan, that has been greased very thoroughly with baking spray.
5. 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.
6. Secure the lid and turn the valve to "SEALING."
7. Select "HIGH PRESSURE" for a cook time of 32 minutes.
8. 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.
9. Allow cake to cool in pan for about 5 minutes, then invert onto a cake plate.
10. 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.

Created using The Recipes Generator

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