★★★★★

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**

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Posted on November 17, 2019

Comments & Reviews

  1. 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?

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