Cup of Yum
1. Line a 7in round springform pan with parchment paper
2. Spray the pan with pam baking spray
3. Using a large bowl, mix the melted butter, eggs, flour, baking powder, cocoa powder, sugar salt and vanilla until combined
4. Pour the batter into your springform pan
5. Cover with foil
6. Pour the 1 C of water into the bottom of the springform pan
7. Place a trivet into the instant pot
8. Place your cake onto the trivet
9. Cook on manual high pressure for 23 minutes and then allow the steam to release naturally
10. Remove foil and allow the cake to cool completely
11. Remove cake from springform pan and place onto a 8in round board
12. Using a cake leveler, remove the dome of the cake
13. Slice the cake in thirds to create three layers

Chocolate frosting Directions

Cup of Yum
1. Using the standing mixer, beat the cream cheese and butter until combined and smooth
2. Gradually mix in the cocoa powder and salt
3. Very slowly, beat in the powder sugar until combined
4. Whisk in the heavy whipping cream until the frosting is smooth and fluffy

Decorate Directions

1. Scoop 3/4 C of frosting into the piping bag
2. Scoop out 2 scoops of frosting onto the first layer of cake and smooth evenly
3. Place the second layer of cake on top of the layer of frosting
4. Place the third layer of cake on top of the second layer of frosting
5. Frost entire cake with remaining frosting and smooth evenly
6. Place into the fridge for an hour to allow frosting to set

Chocolate ganache directions

1. Using a small pot, heat up the heavy whipping cream until steaming
2. While heavy whipping cream is heating up, place chocolate chips into a heat-proof bowl
3. Once the heavy whipping cream is heated, pour over the chocolate chips
4. Allow to sit for 1 minute before whisking until smooth
5. Pour ganache into the squeeze bottle
6. Pipe drips around the edging of the top of the cake to create a drip effect along the sides of the cake
7. Using frosting in piping bag, pipe dollops of frosting on the top of the cake