Instant Pot Chocolate Cake
A quick and moist chocolate cake made in the Instant Pot, perfect for satisfying late-night cravings without the hassle of the oven.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
Wet Ingredients
- 2 large eggs room temperature
- 1/2 cup oil vegetable oil works best
- 1/2 cup milk
- 1 tsp vanilla extract optional for added flavor
Optional Add-ins
- 1/2 cup chocolate chips for extra fudginess
- 1 pinch espresso powder enhances chocolate flavor
Instructions
Preparation
- Grease a 7-inch round cake pan or springform pan thoroughly.
- In a bowl, mix all dry ingredients together.
- In a separate bowl, combine wet ingredients and whisk together.
- Fold wet ingredients into dry ingredients until just combined. Be careful not to overmix.
- If using chocolate chips or espresso powder, fold them in carefully.
Cooking
- Pour the batter into the prepared cake pan and bang the pan on the counter to release air bubbles.
- Set up the Instant Pot with the rack insert and add 1 cup of water.
- Place the cake pan inside the Instant Pot.
- Seal the lid and set to 'Pressure Cook' on high for 35 minutes. Allow natural release for 15 minutes.
- Open the Instant Pot and let the cake cool before serving.
Notes
Serve warm for best flavor. Leftovers can be stored in a sealed container at room temperature for up to two days or refrigerated for longer storage.