If you love chocolate layer cake, you are going to absolutely LOVE this Instant Pot Chocolate Cake recipe. Rich chocolate flavor that is baked to perfection, this cake has a delicious fluffy chocolate.
The Instant Pot makes dessert a breeze. If you love making dessert in the Instant Pot, you want to try this Instant Pot Oreo Cheesecake too.
Instant Pot Chocolate Cake Recipe
I love making desserts in the Instant Pot because the moisture that is needed to use the pressure cooker helps to make sure that the cake or cheesecake or whatever I am making is moist. Every cake is cooked to perfection. This cake is easy to make and has an amazing chocolate frosting that creates a chocolate layer cake that is a chocoholic’s dream.
Ingredients You Will Need:
- Water
- Unsalted butter
- Flour
- Sugar
- Cocoa powder
- Pure vanilla powder extract
- Baking powder
- Eggs
- Kosher salt
- Cream cheese
- Hershey special dark cocoa powder
- Powder sugar
- Heavy whipping cream
- Semi sweet chocolate chips
How to make Chocolate Layer Cake in the Instant Pot
- Using parchment paper, line a 7 inch springform pan with parchment paper and then spray the pan with baking spray.
- Mix the cake mix ingredients together until they are well combined.
- Pour the batter into the springform pan and cover it with foil.
- Pour the 1 cup of water into the bottom of the springform pan and place the trivet into the pot.
- Place the cake onto the trivet.
- Cook on manual high pressure for 23 minutes and then allow the steam to release naturally.
- When the cake is out of the Instant Pot, remove the foil and let the cake cool completely.
- Take the cake out from springform pan and place onto an 8 in round board
- Using a cake leveler, remove the dome of the cake and then slice the cake in thirds creating the layers.
How to Make Chocolate Frosting
- Using a mixer, beat together the cream cheese and butter until it is smooth.
- Slowly add in the cocoa and salt.
- Slowly beat in the powdered sugar.
- Beat in the heavy whipping cream until the frosting is smooth and fluffy.
How to Assemble the Cake
Add 3/4 cup of the frosting into the piping back. The scoop frosting onto the first layer of the cake.
- Smooth the frosting over the cake layer and then add the next layer on top.
- Repeat with this layer and add the last cake layer on top and then frost the rest of the cake including the sides.
- Place into the fridge for an hour to allow frosting to set.
Chocolate Ganache Directions
- In a pot, heat the heavy whipping until it is hot and steaming.
- Pour the chocolate chips into a heat safe bowl and pour the heavy whipping cream over top.
- Let it sit for 1 minute and then stir it until it is smooth.
- Put the ganache into a squeeze bottle.
- Drizzle the edges of the cake to create the drip design around the edge of the cake.
- Using the piping bag with the frosting to make dollops of frosting on the top of the cake.
What Function Do I Use for Instant Pot Cake?
When you are making Instant Pot cake you want to use the manual pressure cooker mode. This bakes the cake creating a moist and tender chocolate cake.
What Cake Pan is Safe for The Instant Pot?
The best pan to use when making cake in the Instant Pot is a springform pan. Using a springform pan you can easily remove the cake from the cake pan. Also, a springform cake pan is safe for the Instant Pot. Usually, you will want to use a 7 inch pan because it is the largest pan that fits into the inner pot.
How Many Cakes Do I Need to Make in the Instant Pot for Chocolate Layer Cake?
While many layer cakes are made with 3 cakes that are stacked together, this layer cake is made with one cake that is cut into 3 layers. I recommend using a cake leveler to cut the cake because it is the easiest way to cut the cake. However, if you do not have a cake leveler, you can use a knife but you will have to make sure you are cutting it straight and level. Knives tend to cut unevenly.
More Instant Pot Cake Recipes
Instant Pot Chocolate Layered Cake
Ingredients
Chocolate Cake Ingredients
- 1 C water
- 3/4 C unsalted butter melted
- 3/4 C flour
- 1/2 C sugar
- 3/4 C cocoa powder
- 1 tsp pure vanilla powder extract
- 1/2 tsp baking powder
- 3 large eggs whisked
- 1 dash of kosher salt
Frosting ingredients
- 3/4 C unsalted sweet cream butter softened
- 1 – 4 oz cream cheese soften
- 3/4 C Hershey special dark cocoa powder
- 1/8 tsp kosher salt
- 3 1/2 C powder sugar
- 4-6 tbsp heavy whipping cream
Chocolate Ganache Ingredients:
- 1/2 C semi sweet chocolate chips
- 1/4 C heavy whipping cream
Instructions
- Line a 7in round springform pan with parchment paper
- Spray the pan with pam baking spray
- Using a large bowl, mix the melted butter, eggs, flour, baking powder, cocoa powder, sugar salt and vanilla until combined
- Pour the batter into your springform pan
- Cover with foil
- Pour the 1 C of water into the bottom of the springform pan
- Place a trivet into the instant pot
- Place your cake onto the trivet
- Cook on manual high pressure for 23 minutes and then allow the steam to release naturally
- Remove foil and allow the cake to cool completely
- Remove cake from springform pan and place onto a 8in round board
- Using a cake leveler, remove the dome of the cake
- Slice the cake in thirds to create three layers
Chocolate frosting Directions
- Using the standing mixer, beat the cream cheese and butter until combined and smooth
- Gradually mix in the cocoa powder and salt
- Very slowly, beat in the powder sugar until combined
- Whisk in the heavy whipping cream until the frosting is smooth and fluffy
Decorate Directions
- Scoop 3/4 C of frosting into the piping bag
- Scoop out 2 scoops of frosting onto the first layer of cake and smooth evenly
- Place the second layer of cake on top of the layer of frosting
- Place the third layer of cake on top of the second layer of frosting
- Frost entire cake with remaining frosting and smooth evenly
- Place into the fridge for an hour to allow frosting to set
Chocolate ganache directions
- Using a small pot, heat up the heavy whipping cream until steaming
- While heavy whipping cream is heating up, place chocolate chips into a heat-proof bowl
- Once the heavy whipping cream is heated, pour over the chocolate chips
- Allow to sit for 1 minute before whisking until smooth
- Pour ganache into the squeeze bottle
- Pipe drips around the edging of the top of the cake to create a drip effect along the sides of the cake
- Using frosting in piping bag, pipe dollops of frosting on the top of the cake
Last Step:
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- 7 inch springform pan
- Large piping bad with medium star tip
- 1 large squeeze bottle
Nutrition
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1 thought on “Instant Pot Chocolate Cake Recipe”
I have a question. Does the 1 cup of water go into the cake batter or just the instant pot. Thanks