Instant Pot Mint Chocolate Chip Cake
Looking for a simple Mint Chocolate Chip Cake for St. Patrick's Day? This delicious Instant Pot Cake is simple to make with a burst of mint flavor. Moist and delicious and covered with chocolate ganache, this cake is sure to be a treat.
Servings: 6
Ingredients
- 1 box french vanilla cake mix
- 3 eggs
- 1 cup water
- 1/3 cup oil
- 3 drops mint green food coloring
- 1 tbsp pure mint extract
- 1 C semi sweet chocolate chips
Chocolate Ganache Ingredients
- 1 C Semi sweet chocolate chips
- ½ C heavy whipping cream
Instructions
CAKE INSTRUCTIONS
- In a large bowl, mix together the vanilla cake mix, eggs, water, oil, mint extract and mint green food coloring.
- Fold the chocolate chips into the batter
- Grease and flour a 7 inch bundt pan.
- Pour the batter into the bundt pan
- Add 1 cup water to the inner bowl of instant pot. Place trivet inside.
- Make a foil sling and carefully lower filled bundt pan on top of trivet in the instant pot. Loosely fold foil sling over the top of the bundt pan.
- Close lid and set to sealing.
- Cook on high pressure for 35 minutes.
- Quick pressure release.
- Let cool on a cooling rack for 30-60 minutes.
- Use a knife to gently separate the cake from the sides of the bundt pan and empty the cake onto a plate.
Chocolate Ganache Directions
- Using a small pot, heat up the heavy whipping cream until slightly boiling
- Pour chocolate chips into a heat safe bowl
- Pour heavy whipping cream over the chocolate chips and whisk until smooth
- Pour the ganache over the cake and let sit for a few minutes
- Allow ganache to set before cutting and enjoying!