Instant Pot Chocolate Bundt Cake recipe tastes like a fudgy, molten cake when topped with homemade chocolate ganache. Easy and delicious!
Table of Contents
Why this recipe is best
News alert. Rich, fudgy cake can now be made in your pressure cooker.
Yes, you heard me right. Your Instant Pot isn’t just for mongolian chicken, pot roast and pork chops. It’s also for easy desserts!
Today’s decadent chocolate cake recipe is made in a small (half size) bundt cake pan. I topped it with an easy chocolate ganache (and sprinkles of course)!
How to Make Chocolate Cake in Instant Pot
STEP 1. Make the cake batter.
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.
STEP 2. Pressure cook.
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, remove foil, then invert onto a cake plate.
STEP 3. Ganache.
To frost the cake, I whipped up a quick ganache, but you could also make a ganache frosting.
This cake is rich and chocolatey, that frosting wasn’t needed.
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.
How to store Chocolate Cake
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.
Tools for making cake in the Instant Pot
- 6qt Instant Pot– today’s recipe was made in the 6 qt version. Prep time does not include time it takes to come to pressure.
- 6 cup bundt pan – I bought this on Amazon and it was the perfect size!
- Sling or trivet. This red sling works great to remove cake pans from the pressure cooker.
More Instant Pot Desserts
- Cheesecake Recipe
- Pumpkin Cheesecake
- Apple Crisp
- Apple Cake
- Peanut Butter Cheesecake
- Chocolate Brownies
- Apple Pie Cheesecake
Instant Pot Chocolate Bundt Cake
Equipment
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
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.
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.
Absolutely the moist and chocolatisty(sp?) cake I’ve ever enjoyed! OMG! Used 6qt IP. AMAZING & DELICIOUS!!!!
Even with adding 10 minutes it was only baked on the outside. When I turned it out on a plate, it completely fell apart. There wasn’t enough cooked that I couldn’t salvage any of it.
Did you cook this in a 6qt or 8 qt instant pot?
Mine turned out great. I used light cream cheese instead of Greek yogurt because I didn’t have the yogurt. Made in 8 qt pot.
Mine turned out OK. Its very dense so if you’re looking for fluffy this isn’t it. I will play with it to make it fluffier. I did add expresso powder and my husband loves it. I added expresso powder to the icing also.
I think some people had issues because they didn’t follow instructions. You need to wait for it to release for 10 minutes and then let it sit for 5 minutes and then take the cover off and invert it. You also need to make sure there’s foil on it while it’s cooking and that there’s enough space around it in the pot. I did mine in the espresso Cooker.
Mine turned out great and it was delicios!😃😃
Mine turned out fine, I added 1minute to cook time. I am at high elevation.
Mine turned out excellent! I did have to put it in for another 10 mins. After the initial 32 it wasn’t quite done.
Followed the recipe to the letter….and the middle of the cake was not cooked and the outer portion is super dense like fudge. There is something off as a majority of the comments say the same thing.
To salvage this birthday cake, that I’m giving it to a friend at lunch tomorrow =(, I first scooped out all the middle uncooked parts. Next I made double the ganache and then poured it inside. We’ll see how it turns out tomorrow I guess……not looking very promising.
Mine came out way under cooked in some spots. What was cooked tasted fabulous. Gonna tweak the time since this is pretty yummy.
I’ve made this cake twice. The first time was awesome. The 2nd time the end result was more dense and gel like. No one liked the 2nd one. 🙁 I don’t know what I did different. Any thoughts?