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Instant Pot Chocolate Cake Recipe

This easy Instant Pot chocolate cake with raspberry sauce recipe is so amazing you won’t want to share! The moistest pudding cake ever and only takes 35 minutes!

instant pot chocolate cake

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)

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.

Instant Pot Cake

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.

  • 6″ springform pan you see here
  • parchment paper inserts (helps you lift it out in 1 piece, highly recommended)
  • trivet
  • cocoa powder
  • flour
  • sugar
  • butter
  • eggs
  • baking powder

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.

instant pot chocolate cake

Instant Pot Chocolate Cake from Scratch

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. I first made these pressure cooker brownies and altered it just a bit to make this cake here.

Like I said it doesn’t turn out like a Chocolate Brownie Cake 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!

Instant Pot Chocolate Cake
instant pot chocolate cake 2

Instant Pot Chocolate Cake

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.

After you’re done enjoying this here are a few other favorite chocolate recipes we have!

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 pudding cake 3

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the typical mom
instant pot chocolate pudding cake 3
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4.75 from 4 votes

Instant Pot Chocolate Cake

This easy Instant Pot chocolate cake with raspberry sauce recipe is so amazing you won’t want to share! The moistest cake ever and only takes 35 minutes!
Course Dessert
Cuisine American
Keyword cake, chocolate, instant pot, pressure cooker
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 5
Calories 502kcal
Author The Typical Mom

Ingredients

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 Facts
Instant Pot Chocolate Cake
Amount Per Serving (3 oz)
Calories 502 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Cholesterol 96mg32%
Sodium 145mg6%
Potassium 224mg6%
Carbohydrates 92g31%
Fiber 2g8%
Sugar 64g71%
Protein 5g10%
Vitamin A 450IU9%
Vitamin C 4.5mg5%
Calcium 64mg6%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Rating




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Trudy

Friday 5th of June 2020

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!”

Cathy

Monday 25th of March 2019

Turned out perfect! Hit the spot perfectly. We had it with vanilla ice cream. Delicious!

The Typical Mom

Tuesday 26th of March 2019

Yeah so glad!

Tina

Saturday 2nd of February 2019

This did not work at all for me. It's just hot batter. ???

The Typical Mom

Monday 4th of February 2019

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.

AJ

Friday 11th of January 2019

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.

D

Wednesday 28th of November 2018

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.

The Typical Mom

Wednesday 28th of November 2018

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.

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