Instant Pot Chocolate Bundt Cake–the most moist chocolate bundt cake ever! This cake is cooked using steam in your Instant Pot and then covered in a rich chocolate glaze. Just try to eat one piece!
Instant Pot Chocolate Bundt Cake (Video)
I’ve said it before and I’ll probably say it again. Cake isn’t my thing. I like it okay but it doesn’t usually move the needle for me. I’m more of a cookie girl or a brownie person. Having said that, this cake was the ultimate dessert experience! I am so pleased with this moist, dense, chocolatey instant pot chocolate bundt cake. Good thing it just makes a half size bundt or else I’d be really sick right now! I could not stop myself from eating this cake.
You’ll need a half size bundt pan* to make this cake. I ordered mine on Amazon for $11. It fits perfectly into your 6 or 8 quart Instant Pot*. I’ve used it for this cake and the pumpkin chocolate chip breakfast cake too. This size is actually perfect for a family like mine. It makes enough cake for all of us but not so much that we have a bunch of leftovers.
Try out this cake soon! If you’re a chocolate lover like me you’re sure to love it.
National Chocolate Day
Today is National Chocolate Day and I’m celebrating by sharing a few amazing chocolate recipes from some of my food blogger friends. You’re going to love these chocolate recipes!
Just look at all that chocolate!!!
What Pressure Cooker Did You Use?
To make Instant Pot Chocolate Bundt Cake I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.Print
The most moist chocolate bundt cake ever! This cake is cooked using steam in your Instant Pot and then covered in a rich chocolate glaze. Just try to eat one piece!
For the cake batter:
- 3/4 cup water
- 1/3 cup cocoa powder
- 1 1/4 cup white sugar
- 3/4 tsp salt
- 1 1/4 tsp baking soda
- 2 eggs
- 1/2 cup greek yogurt (I make my own) or sour cream
- 1/2 cup canola or vegetable oil
- 1 tsp vanilla extract
- 1 1/3 cup all purpose flour
- 1 cup mini semi sweet chocolate chips (optional)
For bringing to pressure:
- 1 1/2 cups water
For the ganache:
- 1/3 cup heavy cream
- 1/3 cup semi sweet chocolate chips
- Bring 3/4 cup water to a boil (I used my microwave) and then stir in the cocoa powder until smooth. Set aside.
- In a large bowl use a whisk to stir together the sugar, salt, baking soda and eggs. Add in the yogurt, oil and vanilla. Whisk until smooth. Stir in the flour and mix for 2 minutes. Add in the cocoa mixture and mix for 3 minutes. Fold in the semi sweet chocolate chips, if desired.
- Spray a half size bundt cake pan* with non-stick cooking spray. Pour the cake batter into the pan.
- Pour 1 1/2 cups water into the bottom of your Instant Pot insert. Place the bundt cake pan on a trivet with handles* and lower the cake into the bottom of the Instant Pot. You can also use a sling if you don’t have a trivet with handles.
- Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 27 minutes. When the time is up let the pot sit for 10 minutes (display will say L0:10) and then move the valve to venting. Note: Several people who have made this cake have mentioned that 27 minutes was not enough time. The times that I’ve made the cake 27 minutes has been perfect. You may want to increase the time to 32 minutes.
- Remove the lid and use hot pads to carefully remove the trivet and cake. Let it sit on the counter for 10 minutes. Loosen the sides of the cake from the pan and gently turn over onto a plate.
- Make your ganache by heating your heavy cream until almost boiling. I used my microwave on high for 1 minute. Then pour the chocolate chips into the cream. Let it sit for 4-5 minutes and then whisk the chocolate into the cream until smooth. Pour the ganache over the surface of the cake, letting it drip down the sides and middle.
- Let the ganache set for a few minutes (as long as you can stand) and then slice and serve.
I used my 6 quart Instant Pot Duo 60 7 in 1*.
The original recipe had a different glaze. I changed it to a simple ganache because it’s easier and I think it actually tastes better. If you’re interested in the original glaze here are the instructions: 1/2 cup semi sweet chocolate chips or dark chocolate chips, 6 Tbsp unsalted butter, 1 1/2 cups powdered sugar and 1/4 cup sour cream. Make your glaze by melting the chocolate chips and butter together. You can do this in 20 second increments in the microwave or on the stove top in a saucepan over low heat. Whisk in the powdered sugar and sour cream until the glaze is smooth and shiny. Pour the glaze over the surface of the cake, letting it drip down the sides and middle.
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
Keywords: instant pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.