Instant Pot Chocolate Cake

A hand with red nails holds a fork poised over a blue plate, ready to indulge in an instant pot chocolate pudding cake adorned with luscious frosting.

4.75 from 4 votes

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!

Prep Time10

Cook Time35

Total Time45

Course: Dessert

Cuisine: American

Keyword: cake, chocolate, instant pot, pressure cooker

Servings:

Author: Justine

Equipment

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