This Instant Pot Chocolate Chip Cake Recipe is dense and rich with a chocolate ganache topping.

Have you jumped on the Instant Pot band wagon? I seem to be using mine all the time and I absolutely love it! At first I was scared to seal my kitchen appliance shut and wonder what I would find when I opened it up – I like having a clear lid like the slow cooker! But to my surprise, every dish I’ve made has been amazing!

Since I’ve been diving into lots of instant pot main dishes, I decided to try my first dessert and it was a huge success! The trick to making a cake in the instant pot is finding the right pan! You need a pan small enough to fit into the pot. I have had this instant pot since it came out, but there’s now a new version that features a “cake” button! I’m anxious to try it, but using my instant pot without the cake button worked fine!

A 6 cup Bundt pan fit into my Instant Pot like a glove! And this recipe is just the right amount of batter to fit into the pan!

How to Make an Instant Pot Chocolate Chip Cake

You make this recipe just like you’d make any normal cake recipe. The only difference is how you bake it.

Just like traditional cake, you cream your butter and sugar and then beat in your eggs and vanilla.

Mix your dry ingredients together before adding them to your wet. Beat just until combined.

Fold in the best part, the chocolate chips!

Always generously grease your pan with nonstick cooking spray before adding the batter.

Now here is when we adapt the recipe for the instant pot. You need to add a piece of paper towel to the top of your pan.

Cover that paper towel with a piece of aluminum foil. Make sure to tuck the ends of the foil, the ones that extend over the side, up so it’s not hanging below the bottom of the pan.

Place water and the trivet into your pan. Your cake will sit onto the trivet. But before you put the pan in the instant pot, make sure you create a sling for the pan. You’ll need a long piece of aluminum foil. Fold it in half and set the pan in the center of the foil. Bring the two foil ends up to the center to loosely wrap around the pan.

Gently place the pan wrapped in the sling into the pan and tuck the foil in so it’s not extending beyond the top of the pot.

Seal your cake, set the instant pot, cook and when you’re done you’ll be amazed what you find when you open and unwrap your cake!

I topped my instant pot chocolate chip cake with a nice chocolate ganache, which adds a layer of sweet and richness to the nice dense cake.

You’ll need a main dish to pair with this instant pot chocolate chip cake! Try one of these!

• Instant Pot Pork Tenderloin Recipe – will help you have dinner on the table in 45 minutes.
• Easy Instant Pot Whole Chicken Recipe – the quickest, and easiest way to cook a chicken so it’s juicy and tender.
• Instant Pot Pork Chops – this 30 minute recipe will have your family asking for more!

Yield: 8-10

Instant Pot Chocolate Chip Cake

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This Instant Pot Chocolate Chip Cake Recipe is dense and rich with a chocolate ganache topping.

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Ingredients

• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup, 1 stick, butter softened
• 1 cup sugar
• 2 eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 3/4 cup mini chocolate chips
• 1 cup water

For Ganache Topping

• 1/2 cup mini chocolate chips
• 2 tablespoons heavy whipping cream

Instructions

In a small mixing bowl, add flour, baking soda, baking powder and salt. Mix well and set aside.

Beat butter and sugar together until fluffy, about 3 minutes. Add eggs, vanilla and sour cream and beat well. Add in flour mixture and beat just until combined. Fold in chocolate chips.

Spoon batter into a greased 6 cup fluted tube pan. Place a piece of paper towel on top of the cake and a piece of foil on top of the paper towel. Loosely wrap and tuck any paper towel up into the foil so it doesn't extend beyond the bottom of the pan.

Fold a long piece of foil in half and place the cake in the center of the foil. Bring both ends up and to the center to create a sling.

Place 1 cup of water into the instant pot and place the trivet in the bottom. Set the cake in the instant pot and tuck the foil sling into the pot if necessary.

Place the lid onto the instant pot and close the pressure release valve. Set the instant pot to manual, high pressure for 50 minutes. When cooking is complete, quick release the pressure and open the lid.

Carefully remove the cake by lifting the sling out of the pan. Unwrap and discard the foil and paper towel. Let set to cool for about 15 minutes, then invert onto a plate and let cool completely before adding ganache.

For Chocolate Topping

1. Add chocolate chips and heavy whipping cream to a bowl and heat in the microwave in 45 second increments, stirring after each increment until completely melted. Pour mixture over cake and let set for about 5 minutes before slicing and serving.