Instant Pot Chocolate Cake
Instant Pot Chocolate Cake
Ingredients
For the cake:
½ cup milk
1 teaspoon vinegar or lemon juice
¾ cup all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon espresso powder
½ teaspoon baking soda
1 pinch salt
¼ cup maple syrup
¼ cup vegetable oil
1 teaspoon sugar
1 teaspoon vanilla extract
½ teaspoon almond extract (optional)
Nonstick cooking spray
For the frosting:
1 stick butter, softened
½ cup cocoa powder
3 tablespoons confectioners’ sugar
1 teaspoon vanilla
Preparation
1. If your Instant Pot has a handled trivet or tray, place it in the bottom of the Instant Pot with the handles up (this will make it easier to remove the cake after baking). If your Instant Pot doesn’t have this, watch this video to learn how to make one out of foil!
2. In a large bowl, stir together the milk and the vinegar and let sit for about 5 minutes. Yes, you read that right!
3. Meanwhile, in another large bowl, stir together the flour, cocoa powder, espresso powder, baking soda, and salt until well combined.
4. To the bowl with the milk, add the maple syrup, vegetable oil, sugar, vanilla extract, and almond extract (if using). Whisk until well combined, then add the wet ingredients to the bowl with the dry ingredients. Using a wooden spoon or spatula (not a whisk), fold the mixture together. It may appear to be a bit lumpy, but don’t worry—this is a good thing!
5. Coat a 6” nonstick silicone cake pan with nonstick cooking spray. Line the bottom of the pan with parchment paper, then spray once more. Pour the batter into the pan and smooth the top into an even layer. Cover the pan well with aluminum foil, making sure it’s sealed well.
6. Add ½ cup of water to the Instant Pot—this will help prevent it from registering a “burn” warning.
7. Cover the Instant Pot and cook on high pressure for 35 minutes (this will be a manual setting). Once the cake is done, vent the Instant Pot to release any excess pressure before carefully opening it. Be careful not to burn yourself on the steam!
8. Remove the cake from the Instant Pot, remove the foil, and allow the cake to cool at room temperature for about 15 minutes.
9. Carefully run a knife around the edge of the pan to loosen the cake, then gently invert the pan onto a cutting board or plate to release it. Allow the cake to fully cool before frosting it and serving!
10. While the cake cools, make the frosting: In the bowl of a standing mixer, thoroughly beat the butter. Then, add the remaining frosting ingredients and beat until homogenous. Store in the fridge for future use or keep at room temperature if you’re using it immediately for the cake.
11. Once cooled completely, frost the cake and serve.
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