Servings
Font
Back
Instant Pot Chocolate Bundt Cake
0 from 0 votes

Instant Pot Chocolate Bundt Cake

Instant Pot Chocolate Bundt Cake recipe tastes like a fudgy, molten cake when topped with homemade chocolate ganache. Easy and delicious!

Prep Time
10 mins
Cook Time
32 mins
Total Time
42 mins
Servings: 8 servings
Calories: 489 kcal
Course: Cake
Cuisine: American

Ingredients

For the cake
  • ⅓ cup cocoa powder unsweetened
  • ¾ cup water hot
  • 1 ¼ cup granulated sugar
  • 1 teaspoon kosher salt
  • 1 ¼ teaspoon baking soda
  • 2 egg large
  • ½ cup yogurt plain, Greek
  • ½ cup vegetable oil
  • 1 ½ teaspoon vanilla extract
  • 1 ⅓ cup all-purpose flour
  • ¾ cup chocolate chips mini, semi-sweet
For the ganache
  • ¼ cup chocolate chips semi-sweet
  • ¼ cup heavy whipping cream

Instructions

    Cup of Yum
  1. In a small bowl combine hot water with cocoa powder. Whisk until smooth and set aside.
  2. In a large mixing bowl, combine sugar, baking soda, kosher salt, and eggs. Add in plain Greek yogurt, vegetable oil, and vanilla extract.
  3. 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.
  4. Pour batter into a 6 cup bundt pan (that has been greased with baking spray). Cover with foil.
  5. 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.
  6. Secure the lid and turn the valve to "SEALING."
  7. Select "HIGH PRESSURE" for a cook time of 32 minutes.
  8. 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.
  9. Allow cake to cool in pan for about 5 minutes, then invert onto a cake plate.
  10. 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.
  11. When smooth, pour over cake and add sprinkles. ENJOY.

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

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%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 489

% 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.