People tend to be surprised to learn that you can make moist and fluffy desserts in your pressure cooker, and this Instant Pot cake is a delicious and easy way to give it a try! Since my Instant Pot Lemon Bundt Cake recipe has become one of my most popular pressure cooker recipes, I decided to create a new Instant Pot Bundt cake recipe for chocolate lovers. Today I am sharing an incredible, decadent Triple Chocolate Instant Pot Bundt Cake. This light and moist pressure cooker cake recipe is made with cocoa, semi-sweet chocolate chips, and topped with a homemade chocolate ganache. The Instant Pot chocolate Bundt cake recipe serves 8, and since the cake keeps well, I recommend trying the Instant Pot chocolate cake leftovers with coffee for breakfast. I’ve got the full triple chocolate Bundt cake recipe at the bottom of this post (scroll down to see it), but first I’m sharing some step-by-step instructions and pictures, along with cooking tips and recommend tools to help you make this and other Instant Pot Bundt cake recipes to perfection.
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If you like this pressure cooker cake recipe, you’ll love my cookbook! My book, Pressure Cooker Cookbook for Beginners, is full of great tips for helping pressure cooking newcomers to feel more confident using their devices, plus 75 easy and delicious recipes for the Instant Pot just like the recipe I am sharing today. Learn more and order Pressure Cooker Cookbook for Beginners on Amazon here (available in both paperback and digital formats).
Tools needed to make Instant Pot Bundt cake recipes
Electric or stovetop pressure cooker. I own the Instant Pot DUO Plus 6-Quart 9-in-1 pot, which works out great for my family of four.
6-cup Bundt pan. If you plan to make desserts like this triple chocolate Bundt cake (or even breads) in your electric pressure cooker, a Bundt pan works amazingly as a pot-in-pot accessory for the Instant Pot. This one from Nordicware fits perfectly in the 6- or 8-quart Instant Pots.
Optional (but recommended): Extra sealing rings. The sealing ring is responsible for keeping the lid air-tight. Extra sealing rings are not only great to keep on hand in case your ring gets damaged, but extra rings can also help preserve the flavors of your Instant Pot recipes since the ring tends to absorb flavors of food cooked in the pot. I recommend getting a color-coded set like this one (make sure you’re getting the right one for your model and size) so you can use different rings for sweet vs. savory dishes.
Optional: Bakeware sling. While your pot likely came with a steamer rack trivet, this sling acts as both a trivet and a convenient way to lower and raise bowls and food into and out of the pot.
Want more Instant Pot tips? See all my must-have accessories for the Instant Pot.
Tips for making perfect Instant Pot cake recipes
“Baked” goods prepared in the pressure cooker are technically cooked with hot steam instead of hot air as in an oven. As a result, cakes and breads will end up very moist, but with a denser texture. For fluffier “baked” goods in the pressure cooker, and to prevent them from being too dense, be sure to properly measure your flour (steps below).
Instead of scooping flour out of its container with a measuring cup, spoon the flour into your measuring cup, then gently level it with the back of a knife (as opposed to packing it down).
How to make this Instant Pot chocolate cake
To make this pressure cooker cake recipe, start by spraying a 6-cup Bundt pan (I have this one) with nonstick cooking spray.
In a medium bowl, whisk together the sifted flour (spooned-and-leveled; see my tip above about properly measuring flour for perfect Instant Pot baked goods), cocoa powder, baking powder, baking soda, and salt.
Another secret for moist baked goods in the Instant Pot is using plain, unsweetened Greek yogurt.
In a separate large bowl, beat together the sugar, yogurt, oil, eggs, and vanilla extract with a hand mixer until smooth. Add the dry ingredients to the wet ingredients and mix with the hand mixer until well combined. Stir in 3/4 cups of semi-sweet chocolate chips.
Pour the batter into the prepared Bundt pan, shaking the pan a bit to release any air bubbles.
Lay a paper towel over the top of the pan (I do this to help catch excess moisture from the steam inside the pot so it doesn’t drip onto the cake)…
…then cover the paper towel and pan loosely with aluminum foil.
Pour a cup of water into the pressure cooker pot and place a steamer rack trivet in the bottom. Place the foil-covered Bundt pan on the trivet. You can also use a bakeware sling (like the one pictured above) which acts as both a trivet and a sling to lower smaller pots into and out of the Instant Pot’s inner pot.
Close and lock the pressure cooker lid, make sure the pressure/steam-release switch is set to sealing, and set the cooking time to 35 minutes at high/normal pressure. Keep in mind that it will take about 7 to 8 minutes for the pot to reach pressure before the 35 minutes of cooking time begins. After the pressure cooking time ends, allow the pressure to release from the pot naturally, which will take about 25 to 30 minutes.
Carefully remove the Bundt pan from the pot and remove the foil. The paper towel might be sticking to the cake a bit, but it should peel right off.
Remove the paper towel. Don’t worry about how it looks because this will be the underside of the Instant Pot chocolate cake when you flip it over. Allow the Instant Pot chocolate Bundt cake to cool on a wire rack while you make the ganache in the next steps.
To create the ganache for your Instant Pot chocolate Bundt cake, place 1/2 cup of heavy cream and 1/2 cup semi-sweet chocolate chips in a small saucepan over low heat.
Stir frequently until the chocolate has melted and the sauce has thickened (7 to 10 minutes).
When cool enough to handle, invert the pan over a serving plate and remove the Instant Pot Bundt cake.
Pour the ganache over the top of the cake, then sprinkle the top with the remaining 1/4 cup of chocolate chips.
So moist and chocolaty!
Here’s the full Instant Pot chocolate Bundt cake recipe! If you love it, please leave a rating, and let me know what you think in the comments below. For more easy Instant Pot recipes like this, grab a copy of my cookbook, Pressure Cooker Cookbook for Beginners. Get your digital or paperback copy on Amazon now!
Triple Chocolate Instant Pot Bundt Cake
This Instant Pot Bundt cake recipe was created especially for chocolate lovers. This light and moist pressure cooker cake recipe is made with cocoa, semi-sweet chocolate chips, and topped with a homemade chocolate ganache to create an incredible, decadent triple chocolate Bundt cake. I recommend trying the Instant Pot chocolate Bundt cake leftovers with coffee for breakfast.
Ingredients
- Nonstick cooking spray
- 1 1/2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cup sugar
- 1 cup plain unsweetened Greek yogurt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups semi-sweet chocolate chips, divided
- 1 cup water
- 1/2 cup heavy whipping cream
Instructions
- Spray a 6-cup Bundt pan with nonstick cooking spray. In a medium bowl, whisk together the flour,* cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, beat together the sugar, yogurt, oil, eggs, and vanilla extract with a hand mixer until smooth.
- Add the dry ingredients to the wet ingredients and mix with the hand mixer until well combined. Stir in 3/4 cups of the chocolate chips.
- Pour the batter into the prepared Bundt pan, shaking the pan a bit to release any air bubbles. Lay a paper towel over the top of the pan (this will help catch excess moisture from the steam inside the pot), then cover the paper towel and pan loosely with aluminum foil.
- Pour the water into the pressure cooker pot and place a steamer rack trivet in the bottom. Place the foil-covered Bundt pan on the trivet.
- Close and lock the pressure cooker lid, make sure the pressure/steam-release switch is set to sealing, and set the cooking time to 35 minutes at high/normal pressure. It will take 7 to 8 minutes for the pot to come to pressure before the cooking time begins.
- After the pressure cooking time ends, allow the pressure to release from the pot naturally (25 to 30 minutes).
- Carefully remove the Bundt pan from the pot and cool on a wire rack.
- While the cake is cooling, place the heavy cream and 1/2 cup of the chocolate chips in a small saucepan over low heat to create the ganache. Stir frequently until the chocolate has melted and the sauce has thickened (7 to 10 minutes).
- When cool enough to handle, invert the pan over a serving plate and remove the cake. Pour the ganache over the top of the cake, then sprinkle the top with the remaining 1/4 cup of chocolate chips.
Notes
Tools Needed:
- Instant Pot or other pressure cooker. I use the Instant Pot DUO Plus 6-Quart 9-in-1 pot.
- 6-cup Bundt pan. This size fits inside most standard 6- and 8-quart pressure cookers.
- Optional (but recommended): Extra sealing rings.
- Optional: Bakeware sling.
Ingredient Tip: *“Baked” goods prepared in the pressure cooker are technically cooked with hot steam instead of hot air as in an oven. As a result, cakes and breads will end up very moist, but with a denser texture. For fluffier “baked” goods in the pressure cooker, and to prevent them from being too dense, be sure to properly measure your flour. Instead of scooping flour out of its container with a measuring cup, spoon the flour into your measuring cup, then gently level it with the back of a knife (as opposed to packing it down).
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