Instant Pot Chocolate Cake Recipe

This 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)

Instant Pot Cake Recipe

I like to use dark chocolate cocoa powder for a really deep flavor but you could use traditional unsweetened variety too. If you are looking for a good alternative to baking in the oven this is it!

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.

Ingredients

• Softened butter or dairy free alternative works
• White sugar makes it sweet
• All purpose flour for the dry ingredients
• Unsweetened cocoa powder regular or dark
• Baking powder will allow it to rise
• 1/4 tsp vanilla is a good add in
• 2 eggs added at room temperature

Equipment

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!

How to Bake Chocolate Cake in Pressure Cooker

• Mix dry ingredients, and in another bowl blend wet
• Blend well
• Pour in water into the bottom of your pot with a trivet at the bottom.
• Spoon your batter into your springform pan.
• Cover with foil.
• Place pan on top of your trivet.
• Set to high pressure
• Allow to naturally release pressure.
• Take off foil
• Allow to cool and settle on a cooling rack

If you’ve had a pudding 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

• Better than sex cake – the name says it all, you’ve gotta’ try this!
• Lava cake recipe is 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.

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.