• 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