Instant Pot Chocolate Cake
We have a fail-proof Instant Pot chocolate cake recipe that will satisfy your sweet tooth and impress your loved ones. So, prepare to learn how to create a mouthwatering chocolate cake that will make you crave more!
Indulging in a moist and decadent chocolate cake is one of life’s little pleasures that everyone deserves. Whether for a special occasion or a sweet treat, a slice of chocolate cake brings undeniable comfort. But baking a perfect cake can be daunting, especially when time is of the essence. Fear not, because the Instant Pot has come to the rescue! The Instant Pot has quick and easy cooking capabilities. You can whip up a deliciously rich and gooey chocolate cake in no time.
Is this instant pot chocolate cake recipe gluten-free?
If you follow a gluten-free diet, you wonder whether this Instant Pot chocolate cake recipe is safe. Is it safe for you to indulge in? Although this recipe is not gluten-free as it uses all-purpose flour, you can choose gluten-free all-purpose flour instead. Alternatively, you can use almond flour and coconut flour. These alternatives create a rich, moist cake safe for those with gluten sensitivities or celiac disease.
Can I make vegan chocolate cake?
The answer is yes! You can create a delicious vegan version of this cake by simply swapping out a few ingredients. Instead of eggs, you can use a vegan egg substitute like flaxseed or chia seeds. You can use coconut or another plant-based oil instead of butter. Use plant-based milk instead of dairy milk. Lastly, use vegan chocolate chips or cocoa powder that doesn’t contain milk solids. You can create a moist and decadent vegan chocolate cake by making these simple substitutions. It is just as delicious as the original.
Serving ideas for Instant Pot Chocolate Cake
Here are some serving ideas that will take your cake to the next level:
- Fresh Berries: Top your chocolate cake with fresh berries like strawberries, raspberries, and blueberries. The fruity flavors will perfectly complement the rich and decadent cake.
- Whipped Cream: A dollop of whipped cream can add a fluffy and creamy texture to your cake.
- Vanilla Ice Cream: Serve your warm Instant Pot cake with a scoop of vanilla ice cream. The cold, creamy ice cream will balance out the warm, gooey chocolate cake for the perfect dessert experience.
- Chocolate Sauce: Drizzle chocolate sauce over your cake to boost chocolatey goodness.
- Caramel Sauce: A sweet, buttery caramel sauce can also be a delicious topping for your cake.
Can I freeze the cake?
Yes, you can freeze Instant Pot chocolate cake. If done correctly, it will keep its delicious taste and texture.
Let it cool to room temperature to freeze your Instant Pot cake. Then, wrap the cake tightly in plastic or aluminum foil to prevent freezer burn and keep it fresh. You can also place the wrapped cake in an airtight container for protection.
Take your frozen cake out of the freezer when ready to enjoy it. Allow it to thaw in the refrigerator overnight. Once melted, you can warm it in the microwave or oven to restore moisture and bring back its fresh-baked taste. You can also add your favorite toppings or sauces to enhance its flavor.
Instant Pot Chocolate Cake
Ingredients
- ¾ cup all-purpose flour
- ½ cup white granulated sugar
- ¾ cup cocoa powder unsweetened
- 2 tbsp. espresso powder
- ½ cup unsalted butter melted
- 3 eggs
- ½ cup milk
- 1 tsp. baking powder
- 1 tsp. vanilla extract
- 1 tsp. salt
Instructions
- Add all-purpose flour, cocoa powder, espresso powder, baking powder, salt, and sugar in a large mixing bowl and whisk until well combined.
- Add the melted butter, milk, eggs, and vanilla extract in a separate bowl and whisk until combined well.
- Mix dry and wet ingredients and whisk until the batter is smooth and consistent.
- Grease a cake tin with butter and line it with parchment paper. Pour the cake batter into the tin and smooth it into an even layer.
- Prepare the Instant Pot, pour 2 cups of water, and place the trivet on top.
- Carefully place the cake tin onto the trivet, ensuring it is level and not touching the sides of the pot.
- Secure the Instant Pot lid and cook the cake on high pressure for 30 minutes.
- Once the cooking time is ready, allow the pressure to release naturally for a few minutes before manually releasing any remaining pressure.
- Carefully remove the cake from the Instant Pot using oven mitts or a pair of tongs. Let the cake cool in the tin for at least 20 minutes.
- When the cake has cooled, remove it from the tin and slice it into pieces. Serve and enjoy!
