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 ½ 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.