This easy Instant Pot chocolate cake with raspberry sauce recipe is so amazing you won’t want to share! Like our pressure cooker brownies, this is one of the moistest dessert you can make in a Ninja Foodi or Crockpot Express pressure cooker too and only takes 35 minutes!
Yes I call this an Instant Pot chocolate cake but really it tastes like the moistest flourless chocolate cake you’ve ever had (but it does have flour in it). Baked right in your little pressure cooker it locks all the flavor in and comes out dense with a deep chocolate flavor. Definitely one of our favorite dessert Instant Pot recipes. (affiliate links present)
Ninja Foodi Chocolate Cake
I like to use dark chocolate cocoa powder for a really deep flavor for this and our Coca-Cola Chocolate Cake From Scratch but you could use traditional unsweetened variety too.
Whether you call it a brownie, a cake, or just a slice of heaven I guarantee you won’t want to share this Instant Pot dessert and everyone in your house will want to help you finish it!! I have a 6 qt. pressure cooker and make quite a few Instant Pot desserts in it.
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Ingredients
- Softened butter
- White sugar
- All purpose flour
- Unsweetened cocoa powder
- Baking powder
- 1/4 tsp vanilla
- 2 eggs
Instant Pot Chocolate Cake in Springform Pan
You are going to need a 6″ springform pan you see here with parchment paper inserts work best. It helps you lift out the whole thing in one piece without breaking apart once done. I added warmed raspberry jam – what I used for the topping you see here. You could opt for vanilla ice cream or just spoon it out as is.
I actually forgot to use one of my parchment paper inserts on this batch and it was okay but it is much easier to lift the cake out and make sure it doesn’t fall apart when transferring it to a plate with them.
Like I said it doesn’t turn out like a Cake with hot water that will rise in the oven, it is more dense than that and quite frankly 100% more delicious!! Of course the raspberry sauce is optional and all I did was warm up some fresh raspberry jam I bought and poured it on top with a sprinkle of some powdered sugar to pretty it up!
No, they need to be smaller because of the size of the machine. Typically I will use a mini bundt pan, or a 6-8 inch springform pan to bake cake in a pressure cooker. You will need a trivet to keep it out of the water below but works quite well.
Depends on whom you ask, it does have a different texture. Keep in mind that the end result will be dense, like flourless chocolate cake consistency. Very fudgy similar to an undercooked brownie, it is just beyond decadent if you ask us.
How to Bake Chocolate Cake in Instant Pot
- Mix dry ingredients together well.
- In another bowl blend together your eggs, sugar, butter and vanilla.
- Pour together and blend well, it will be thick.
- Add 1 – 1.5 c. water into the bottom of your pot, place a trivet at the bottom.
- Spray your springform pan with non stick spray, Lay your parchment paper insert inside (if you’re using one).
- Spoon your batter into your springform pan.
- Cover pan with foil.
- Place pan on top of your trivet.
- Close the lid and steam valve and set to manual, pressure, high, for 35 minutes.
- Allow to naturally release pressure.
- Carefully lift pan out
- Quickly take off foil so water residue on top doesn’t empty on to your cake.
- Allow to cool and settle for at least 10 minutes.
- Undo lock on side of springform pan to release the cake from the pan. Lift cake out carefully using side handles on your parchment paper insert.
If you’ve had a flourless fudgy like cake before it has the consistency and flavor of that!! It’s dense and has an immense punch of chocolate flavor in every bite. Even though it is small it is so rich that it’s perfect cut into fourths for us to enjoy.
Other pressure cooker chocolate desserts you’ll love
- Better than sex cake – the name says it all, you’ve gotta’ try this!
- Pressure cooker chocolate lava cake – similar to this but gooier and with cherries
- There’s a video showing you how to make Instant Pot chocolate pudding cake in this post too. I’d make both of these and decide which you like best.
Instant Pot Chocolate Cake
Ingredients
- 5 tbsp butter, softened
- 1 c sugar
- 3/4 c flour
- 1/4 c unsweetened cocoa powder
- 3/4 tsp baking powder
- 1/4 tsp vanilla
- 2 eggs
- 3/4 c raspberry jam
Instructions
- Mix dry ingredients together well.
- In another bowl blend together your eggs, sugar, butter and vanilla.
- Pour into dry mixture and blend well, it will be thick.
- Pour 1 1/2 c. water into the bottom of your Instant Pot, place a trivet at the bottom of your pot.
- Spray your springform pan with non stick spray, Lay your parchment paper insert inside (if you’re using one).
- Spoon your batter into your springform pan.
- Cover pan with foil.
- Place pan on top of your trivet inside your Instant Pot. (easiest to make a sling so you can lift it back out easily)
- Close the lid and steam valve and set to manual, pressure, high, for 35 minutes.
- Allow to naturally release pressure.
- Carefully lift pan out of your Instant Pot or pressure cooker.
- Quickly take off foil so water residue on top doesn’t empty on to your cake.
- Allow to cool and settle for at least 10 minutes.
- Undo lock on side of springform pan to release the cake from the pan. Lift cake out carefully using side handles on your parchment paper insert.
- Warm jam in microwave for 1 minute and pour on top. Serve!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Will try it but it seems like it takes as long or longer than using the oven so what’s the benefit? I bought the IP to be more “instant!”
Turned out perfect! Hit the spot perfectly. We had it with vanilla ice cream. Delicious!
Yeah so glad!
This did not work at all for me. It’s just hot batter. ???
Sounds like your pot didn’t reach pressure, the seal inside might be bad if so. There’s no way if it was set for the designated time that it would be even close to batter.
I loved this cake. It was easy to mix together and dense. The top 1/4 inch was beautifully cakey, and the rest of it was a dense, gooey, chocolatey delight. It looked and tasted wonderful even without the raspberry topping. Thank you for posting it. I also love that it is small. I can get my craving cured with basic ingredients I have at home, and it is the perfect size for two to four people.
It was easy to make but I left out the jelly from personal preference. I will have to play with the steps and maybe use a mixer to put air into the mix. It is a bit dense like a brownie. I bought unbleached flour and baking powder as my other stuff was old.
If you leave out an ingredient then it will turn out different, but as a whole yes it does turn out dense. Almost everything baked in the IP has a more dense consistency.
How long is natural release. Is that with pot on warm or off completely?
Nevermind lol… I figured it out (my newbie-ness was showing). It came out perfect!!! LOVE this cake!
Thanks a bunch!
Looks delicious and easy to make
Elaine