Instant Pot Chocolate Bundt Cake
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Instant Pot Chocolate Bundt Cake
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Instant Pot Chocolate Bundt Cake recipe tastes like a fudgy, molten cake when topped with homemade chocolate ganache. Easy and delicious!
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Ingredients
For the cake
- ⅓ cup unsweetened cocoa powder
- ¾ cup hot water
- 1 ¼ cup granulated sugar
- 1 teaspoon kosher salt
- 1 ¼ teaspoon baking soda
- 2 large eggs
- ½ cup plain greek yogurt
- ½ cup vegetable oil
- 1 ½ teaspoon vanilla extract
- 1 ⅓ cup all-purpose flour
- ¾ cup mini semi-sweet chocolate chips
For the ganache
- ¼ cup semi-sweet chocolate chips
- ¼ cup heavy whipping cream
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Instructions
- In a small bowl combine hot water with cocoa powder. Whisk until smooth and set aside.
- In a large mixing bowl, combine sugar, baking soda, kosher salt, and eggs. Add in plain Greek yogurt, vegetable oil, and vanilla extract.
- Whisk until smooth. Stir in flour until fully combined. Add cocoa mixture and beat for 2 minutes, scraping down sides of the bowl as needed. Fold in chocolate chips.
- Pour batter into a 6 cup bundt pan (that has been greased with baking spray). Cover with foil.
- In the bottom of the Instant Pot add 1 1/2 cups of water. Put the bundt pan on a trivet with handles and lower into the pressure cooker.
- Secure the lid and turn the valve to "SEALING."
- Select "HIGH PRESSURE" for a cook time of 32 minutes.
- When cook time ends, allow to naturally release for ten minutes, then do a quick release and remove the cake pan from the pressure cooker.
- Allow cake to cool in pan for about 5 minutes, then invert onto a cake plate.
- For the ganache, add chocolate chips and heavy whipping cream to a glass bowl. Heat for 30 second intervals in microwave stirring between each interval. My ganache took 90 seconds.
- When smooth, pour over cake and add sprinkles. ENJOY.
Equipments used:
Notes
- Keep this chocolate cake covered in a cake server or with loose plastic wrap at room temperature.
- This cake will stay fresh for about 3-4 days, or you can freeze chocolate cake.
- To freeze, after cooling and allowing ganache to set up, wrap cake in plastic wrap, then wrap completely in foil. Store in freezer for up to one month.
- Thaw overnight on counter and enjoy.
Nutrition Information
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Calories
489kcal
(24%)
Carbohydrates
64g
(21%)
Protein
7g
(14%)
Fat
25g
(38%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
16g
Cholesterol
56mg
(19%)
Sodium
383mg
(16%)
Fiber
3g
(12%)
Sugar
44g
(88%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 489 kcal
% Daily Value*
| Calories | 489kcal | 24% |
| Carbohydrates | 64g | 21% |
| Protein | 7g | 14% |
| Fat | 25g | 38% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 16g | 94% |
| Cholesterol | 56mg | 19% |
| Sodium | 383mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 44g | 88% |
* Percent Daily Values are based on a 2,000 calorie diet.
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