★★★★★

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!

Instant Pot Chocolate Bundt Cake with sprinkles

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

More Cake Recipes

Yield: 8 servings

Instant Pot Chocolate Bundt Cake

Prep Time 10 minutes
Cook Time 32 minutes
Total Time 42 minutes

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

Ingredients

For the cake

  • 1/3 cup unsweetened cocoa powder
  • 3/4 cup hot water
  • 1 1/4 cup granulated sugar
  • 1 tsp kosher salt
  • 1 1/4 tsp baking soda
  • 2 large eggs
  • 1/2 cup plain Greek yogurt
  • 1/2 cup vegetable oil
  • 1 1/2 tsp vanilla extract
  • 1 1/3 cup all-purpose flour
  • 3/4 cup mini semi-sweet chocolate chips

For the ganache

  • 1/4 cup semi-sweet chocolate chips
  • 1/4 cup heavy whipping cream

Instructions

  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.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 489Total Fat: 25gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 56mgSodium: 516mgCarbohydrates: 64gFiber: 3gSugar: 44gProtein: 7g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

Get My Free Email Course
Become a Better Baker—no more box mixes! Discovery your new “signature” desserts!

Categories:


Posted on November 17, 2019

Comments & Reviews

  1. I ordered the sling and I already have four six-cup Bundt pans, so I must try this. I’m assuming that it’s a rather tight fit between the edge of the cake pan and the edge of the liner. I have a six quart and an eight quart, so this could be bad…very bad.

  2. I made this bundt as a midnight snack er…more like a 2am snack while binging Forensic Files… But all I can say is WOW! Personally I am not a huge chocolate or cake fan, my boyfriend is, and even I loved it! It was so good even without the glaze. He Brough the rest to his machine shop the next day and it was gone within a matter of minutes, the guys were raving about it! HIGHLY recommend!

    I followed the recipe to a T other than adding a touch more vanilla and covering with foil. The instantpot brand bundt pan has been phenomenal, I use it probably once a week either in the oven or in the instantpot and the bundt slide out perfect every time!

  3. Used this recipe for my maiden voyage in instant pot baking (Duo Evo Plus). Lesson learned, water seeped in from the bottom and top (used instant pot’s spring form pan). Which made the cake very dense, flavorless and rubbery (in a skin on the top of pudding kind of way). I never met a cake I couldn’t eat until now. Totally not blaming this recipe, I didn’t use the called for pan. Did I do something wrong? For sure I’ll be covering the top and bottom from here on out but really not sold on the baking feature at this time. Any tips would be much appreciated as I’d hate to waste foil if there is just something dumb I’ve done or not done!

    1. I have used this recipe twice now and it is incredible, I would definitely give it another go! Each time I have covered the top with aluminum foil to prevent condensation from getting in. The instant pot brand bundt is amazing, I highly recommend spending the $12. It is great for oven and IP.

  4. Can you clarify if I need to cover the cake batter with aluminum foil when cooking in the IP or leave it uncovered? As another person commented, all the recipes I have seen tell you to cover the pan.

    1. I left this cake uncovered the first time…turned out perfect. Covered it for second try, still good. So either way works 🙂

  5. Do you not cover the cake with aluminum foil before cooking in the instant pot? Most of the instant pot bundt cake recipes I read online instruct you to cover the pan before cooking.

  6. Made it today for the first time, the top was done but when I flipped it over the insides were raw. What a huge mess, I threw it away and was very disappointed to say the least.
    HELP WHAT DID I DO WRONG???

    1. I would double check to make sure that you used HIGH PRESSURe, that the sealing ring inside was in place correctly, and that the valve on top was pushed down and set to SEALING.

  7. I made this cake and it had liquid around the edges of the cake inside the pan. I drained it off. I think it was condensation. I let cool for 5 min and then inverted on cake plate. Cake only partially came out of pan. Was sprayed very well. Not sure what happened. 

  8. I’m enjoying the recipes! They are also wonderful and creative sheet the easy ones coming for those of us who are learning and barely have time to study the short recipes

    Thank you for Vicki Compton he took my hand and led me through the beginning

Leave a Reply

Your email address will not be published. Required fields are marked *