Instant Pot Chocolate Easter Cake
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
1 hr 5 mins
-
Servings
12
-
Calories
597 kcal
-
Course
Dessert
Instant Pot Chocolate Easter Cake
Report
Fun instant pot chocolate easter cake. Easy to pressure cook in the instant pot, tastes delicious and perfect for using up your easter chocolate with.
Share:
Ingredients
- 200 g unsalted butter
- 450 g granulated sugar
- 4 large eggs
- 1 Tbsp extra virgin olive oil
- 1 Tbsp vanilla extract
- 480 ml whole milk
- 400 g self raising flour
- Mini Eggs Chocolate Easter Egg
Decoration
- 500 g Thermomix Buttercream
- green food colouring
- 28 g mini eggs for decoration
- chocolate bunny for decoration
Kitchen Gadgets
- Instant Pot
- Slicone Cake Pans
- Thermomix
Add to Shopping List
Instructions
- Place the butter and sugar into the Thermomix and mix on speed 3 for 3 minutes to allow the butter to beat into the sugar.
- Add the vanilla and the milk and mix for another 2 minutes on speed 3. Then add the flour and mix on the same time and level again. Then use a spatula to scrape down the edges and get rid of any of the excess.
- Crack in the eggs, add the water and olive oil and mix at speed 3 for 1 minute.
- Add in your Easter egg and mix at speed 6 for 30 seconds.
- Then pour the mixture between two silicone rounds and cover both in foil.
- Add 2 cups/480ml of water into the instant pot, add the trivet and add one of the foil covered cake pans, add the lid, set the valve to sealing and pressure cook for 45 minutes followed by a quick pressure release. Rinse and repeat for the second cake. Then allow the cakes to cool before removing the silicone.
- Whilst the instant pot pressure cooks the chocolate cakes make the Thermomix buttercream. Add a few drops of green food colouring until you have your preferred level of green.
- Then when the cakes are cool, add a little buttercream to the bottom of your cake board as this will help keep the cake in place. Then add the bottom cake, follow this up with a layer of buttercream and then sandwich the other cake on top. Then cover the top and sides with buttercream. Then finish by decorating the cake with mini eggs and other easter chocolates. Allow to set in the fridge for an hour or two for the buttercream to fully set before slicing and serving.
Notes
- Colours. You can also go with different colours for different seasons. How about a Halloween orange with leftover Halloween candy?
- Chocolate. For extra chocolate for decorating we had a Maltesers bunny, some lindt chocolates, mini egg chocolates and I think we had some Galaxy too.
- Thanks for reading our instant pot chocolate cake for easter recipe on Recipe This. We have many more instant pot recipes for you to check out next. Though if you would like to see more easter instant pot recipes then do check out our instant pot frozen roast beef recipe next.
Nutrition Information
Show Details
Calories
597kcal
(30%)
Carbohydrates
66g
(22%)
Protein
9g
(18%)
Fat
34g
(52%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
143mg
(48%)
Sodium
53mg
(2%)
Potassium
161mg
(5%)
Fiber
1g
(4%)
Sugar
42g
(84%)
Vitamin A
1182IU
(24%)
Vitamin C
0.3mg
(0%)
Calcium
101mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 597 kcal
% Daily Value*
| Calories | 597kcal | 30% |
| Carbohydrates | 66g | 22% |
| Protein | 9g | 18% |
| Fat | 34g | 52% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 143mg | 48% |
| Sodium | 53mg | 2% |
| Potassium | 161mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 42g | 84% |
| Vitamin A | 1182IU | 24% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 101mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
