Instant Pot Chocolate Cake
This recipe creates a moist and rich chocolate cake baked conveniently in an Instant Pot. Featuring a simple batter of butter, sugar, flour, cocoa, and eggs, it's finished with a generous layer of vibrant raspberry jam, offering a delightful balance of deep chocolate and tart fruit. Perfect for a unique dessert cooked with minimal fuss.
Equipment
- 1 Instant Pot Essential for pressure cooking the cake.
- 1 7-inch Springform Pan Must fit inside the Instant Pot.
- 1 Electric Mixer (Hand or stand mixer) for creaming butter and sugar.
- 2 Mixing Bowls One large for batter, one small for dry ingredients.
- 1 Measuring Cups and Spoons
Ingredients
Main
- 5 tbsp butter softened
- 1 c sugar
- 3/4 c flour
- 1/4 c unsweetened cocoa powder
- 3/4 tsp baking powder
- 1/4 tsp vanilla
- 2 eggs
- 3/4 c raspberry jam
Instructions
- Prepare the Instant Pot by adding 1.5 cups of water to the inner pot and inserting the trivet.
- Grease and flour a 7-inch springform pan thoroughly.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
- In a separate bowl, whisk together the flour, unsweetened cocoa powder, and baking powder.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined and no streaks of flour remain. Do not overmix.
- Pour the cake batter evenly into the prepared springform pan. Cover the pan loosely with aluminum foil.
- Carefully place the foil-covered cake pan onto the trivet in the Instant Pot. Secure the lid, set the vent to sealing, and pressure cook on high for 35 minutes.
- Once cooking is complete, allow for a Natural Pressure Release (NPR) for 15 minutes, then carefully quick release any remaining pressure.
- Remove the cake from the Instant Pot, uncover, and let it cool completely. Once cooled, gently warm the raspberry jam and spread it generously over the top of the cake before serving.
Notes
For best results, use a 7-inch springform pan, greased and floured thoroughly to prevent sticking. A pinch of espresso powder (1/2 tsp) can significantly deepen the chocolate flavor without making it taste like coffee. Be mindful not to overmix the flour once added, as this can develop gluten and result in a tougher cake. After cooking, allow for a full Natural Pressure Release (NPR); rushing with a Quick Release (QR) can cause the cake to collapse. Warm the raspberry jam slightly before spreading for a smoother, more even glaze. Serve warm with fresh raspberries or a dollop of crème fraîche for an elevated experience.