Instant Pot Chocolate Layered Cake
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
Prep Time30 minutes mins
Cook Time23 minutes mins
Total Time53 minutes mins
Course: Dessert
Cuisine: American
Keyword: chocolate layer cake
Servings: 6
Calories: 1006kcal
Chocolate Cake Ingredients
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:
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
Calories: 1006kcal | Carbohydrates: 122g | Protein: 11g | Fat: 59g | Saturated Fat: 37g | Cholesterol: 138mg | Sodium: 210mg | Potassium: 586mg | Fiber: 9g | Sugar: 94g | Vitamin A: 1581IU | Calcium: 125mg | Iron: 5mg