Welcome to a hassle-free dessert experience with our Flourless Instant Pot Chocolate Cake recipe. In just a few simple steps, you'll indulge in a rich, gluten-free treat that's both decadent and convenient. Say goodbye to complicated baking methods and hello to tasty Instant Pot cake.
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Why This Recipe Works
- Chocoholic's Dream: Rich, moist and full of chocolate, this cake will satisfy all cravings.
- Easy to Make: The Instant Pot ensures easy to make chocolate cakes every time!
- Perfect for Occasions: Whether it's a birthday or a festive gathering, this Instant Pot dessert is always a hit.
📋 Ingredients
This is a flourless Instant Pot cake with no need for baking powder, baking soda or flour!
- Butter: Provides moisture and richness to the cake, ensuring a tender crumb.
- Semisweet Chocolate Chips: Melted into the batter, they provide the primary chocolate flavor.
- Cocoa Powder: Enhances the chocolate flavor and gives the cake its dark color.
- Sea Salt: Balances out the sweetness of the sugars, enhancing the overall flavor.
- Granulated Sugar & Light Brown Sugar: Sweeten the cake and add moisture. Brown sugar also contributes a hint of caramel flavor.
- Vanilla Extract: Complements the chocolate flavor and adds depth to the taste.
- Large Eggs: Act as a binding agent, providing structure to the cake and helping it rise.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
- Sweetener Alternatives: Experiment with different sweeteners such as maple syrup, honey, or even coconut sugar to subtly change the cake's sweetness profile and moisture level.
- Chocolate Enhancements: Try using a blend of dark and semisweet chocolate, or add a pinch of espresso powder to intensify the chocolate flavor without overpowering the delicate texture.
- Fat Substitutes: Replace a portion of the butter with coconut oil or avocado puree to introduce a unique flavor twist while keeping the cake moist and rich.
- Flavor Add-Ins: Incorporate vanilla or almond extract for extra depth, or mix in nuts like chopped hazelnuts or walnuts for added texture and a nutty flavor contrast.
🔪How To Make Instant Pot Chocolate Cake?
Step One: In the microwave, in a medium-size bowl, melt together the butter, chocolate chips, and cocoa powder. Melt at 30 second intervals, mixing between.
Step Two: Add the sea salt, granulated sugar, light brown sugar, and vanilla extract to the melted butter and chocolate. Mix well.
Step Three: Once completely mixed add in your eggs one at a time. Mix well between each egg.
Step Four: Add 1 cup of water to the bottom of your Instant Pot. Prep your 6-quart springform cake pan by cutting a parchment liner for the bottom of the pan. Spray the bottom and the sides of the cake pan with cooking spray. Add your cake batter to your cake pan. Cover with aluminum foil tightly.
Step Five: Place your pan on the trivet and place it in the instant pot on top of the water. Set your Instant Pot to high pressure for 60 minutes. Once it has finished cooking, allow the Instant Pot to naturally release for 15 minutes.
Step Six: After the 15 minutes, manually release the rest of the pressure. Once the pressure is complete, transfer the cake to a cooling rack and allow it to rest for about two hours. Once your cake has rested and cooled, you can enjoy it right away.
👩🍳 Expert Tips
- Grease and Prepare the Pan: Use a silicone or springform pan that fits inside your Instant Pot. Lightly grease it and dust with cocoa powder to ensure a smooth release after baking.
- Melt Chocolate and Butter: Gently melt high-quality dark chocolate with butter—either in a double boiler or microwave—in short bursts. This forms the luxurious base of your flourless cake.
- Mix with Care: Whisk together eggs and sugar until just combined, then gently fold in the melted chocolate mixture along with a splash of vanilla extract and a pinch of salt. Avoid overmixing to preserve the cake’s tender texture.
- Set Up the Instant Pot: Pour 1–2 cups of water into the Instant Pot and place a trivet inside. Position your cake pan on the trivet to create an ideal water bath for even, gentle cooking.
- Pressure Cook to Perfection: Seal the Instant Pot and cook on high pressure for about 25–30 minutes. A natural release helps maintain moisture and gives the cake a rich, fudgy consistency.
- Cool and Garnish: Allow the cake to cool completely in the pan before removing. Serve dusted with powdered sugar or paired with a dollop of whipped cream and fresh berries for an elegant finish.
💭 FAQs
Yes, you can experiment with various types of chocolate to suit your taste preferences. Dark chocolate with a higher cacao percentage will yield a richer, more intense flavor, while semi-sweet chocolate offers a balanced sweetness. Feel free to mix different chocolates, such as combining semi-sweet and bittersweet varieties, to create a unique taste.
To ensure the cake releases easily from the pan, it's essential to properly prepare it before baking. Grease the cake pan thoroughly with butter or non-stick cooking spray, and consider lining the bottom with a circle of parchment paper. This preparation helps prevent sticking and facilitates smooth removal after baking.
Absolutely! This recipe is naturally gluten-free, as it doesn't contain any flour. The cake's rich texture comes from a combination of chocolate, butter, eggs, and cocoa powder. It's a delightful dessert option for those avoiding gluten without compromising on taste or texture.
If you intend to enjoy the chocolate cake within the next 1-2 days, you can keep it at room temperature. After the cake has completely cooled, transfer it to an airtight container. Ensure to label the container for approximately 4-5 days. To store Frozen chocolate cake wrap the cake with plastic or foil. Store frozen Instant Pot chocolate cake for 2-3 months.
Serving Suggestions
Honestly, this cake is so good on its own but you could easily serve it with a scoop of homemade ice cream or freshly made whipped cream, too. Or if you really want to take a walk on the wild side, drizzle on some hot fudge as well.
- Mixed Berry Compote: A burst of fruity goodness to complement the rich chocolate flavor.
- Vanilla Bean Ice Cream: Creamy and classic, a scoop on the side adds a delightful contrast.
- Espresso Whipped Cream: Coffee-infused, giving your chocolate cake a java kick.
- Fresh Minted Strawberries: Light and refreshing, a minty berry blend to cleanse the palate.
🍜 Related Recipes
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Instant Pot Chocolate Cake Recipe
Ingredients
- 10 tablespoons Butter
- 1 cup Semisweet Chocolate Chips
- 2 tablespoons Cocoa Powder
- ½ teaspoon Sea Salt
- ½ cup Granulated Sugar
- ½ cup Light Brown Sugar
- 3 teaspoons Vanilla Extract
- 4 Eggs
Instructions
- In the microwave, in a medium-size bowl, melt together the butter, chocolate chips, and cocoa powder. Melt at 30 second intervals, mixing
between. - Once completely mixed and melted, add to your bowl sea salt, granulated sugar, light brown sugar, and vanilla extract. Mix well.
- Once completely Inc., add in your eggs One egg at a time. Mix well between each egg
- Add 1 cup of water to the bottom of your instant pot.
- Add your cake batter to your cake pan. Cover with aluminum
foil tightly. - Place your pan on the trivet. Holding the two handles of the
trivet, place it in the instant pot on top of the water - Set your instant pot to high pressure for 60 minutes. It will take about five minutes to come to pressure. Once it has done cooking, allow the instant pot to naturally release for 15 minutes. Once the 15 minutes is up, manually release by using a hot pad or towel and bringing the valve toward you to relieve the rest of the pressure.
- Once the pressure is complete, Twist open the lid to your instant pot. Using a towel pull both handles of the trivet evenly and transfer to a cooling rack. Allow your cake to rest for about two hours.
- Once your cake has rested and cools, you can enjoy your cake right away, or you can cover it in the fridge for up to 3 to 4 days.
Nutrition
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