📝 About This Recipe
Unlock the secret to the most incredibly moist and decadent chocolate cake using the power of steam in your Instant Pot. Unlike traditional baking which can dry out sponges, pressure cooking creates a dense, fudgy texture reminiscent of a high-end truffle. This recipe balances deep cocoa notes with a velvety ganache topping, making it the ultimate stress-free showstopper for any dessert lover.
🥗 Ingredients
Cake Batter
- 1 cup All-purpose flour (sifted)
- 3/4 cup Granulated sugar
- 1/2 cup Unsweetened cocoa powder (Dutch-processed preferred)
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Salt (fine sea salt)
- 1 Large egg (at room temperature)
- 1/2 cup Whole milk (at room temperature)
- 1/4 cup Vegetable oil (or melted coconut oil)
- 2 teaspoons Vanilla extract (pure extract)
- 1/2 cup Hot coffee (freshly brewed, helps bloom the cocoa)
Silky Fudge Ganache
- 1/2 cup Semi-sweet chocolate chips (high quality)
- 1/3 cup Heavy cream
- 1 tablespoon Unsalted butter (for shine)
For Garnish
- 1/2 cup Fresh raspberries
- 1 tablespoon Powdered sugar (for dusting)
👨🍳 Instructions
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1
Generously grease a 7-inch springform pan or push pan with butter and line the bottom with a circle of parchment paper.
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2
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until no lumps remain.
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3
In a separate medium bowl, whisk the egg, milk, oil, and vanilla extract until well combined.
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4
Gradually pour the wet ingredients into the dry ingredients, whisking gently until the batter is smooth.
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5
Carefully stir in the hot coffee. The batter will be thin, but this is exactly what ensures a moist, fudgy crumb.
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6
Pour the batter into the prepared pan. Cover the top of the pan tightly with aluminum foil to prevent excess moisture from dripping onto the cake.
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7
Pour 1.5 cups of water into the bottom of the Instant Pot inner pot and place the trivet inside.
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8
Carefully lower the cake pan onto the trivet. Secure the lid and set the steam vent to the 'Sealing' position.
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9
Select 'Manual' or 'Pressure Cook' on High Pressure and set the timer for 35 minutes.
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10
When the cooking time is finished, allow the pressure to release naturally for 10 minutes before venting the remaining steam.
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11
Remove the pan and carefully take off the foil. Let the cake cool in the pan for 15 minutes before transferring to a wire rack.
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12
To make the ganache, heat the heavy cream and butter in a small saucepan until simmering, then pour over the chocolate chips. Let sit for 5 minutes, then stir until glossy.
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13
Pour the warm ganache over the cooled cake, allowing it to drip down the sides for a beautiful finish.
💡 Chef's Tips
Always use room temperature eggs and milk to ensure the batter emulsifies perfectly. Do not skip the hot coffee; it intensifies the chocolate flavor without making the cake taste like coffee. Ensure the foil cover is tight; if water leaks onto the cake, it will become soggy rather than fudgy. Let the cake cool completely before slicing to allow the fudge structure to set properly. If you don't have a 7-inch pan, you can use a 6-inch pan and increase the cooking time by 5 minutes.
🍽️ Serving Suggestions
Serve with a generous dollop of Madagascar vanilla bean whipped cream. Pair with a glass of ice-cold milk or a robust espresso. Top with a sprinkle of flaky sea salt to contrast the sweetness of the ganache. Add a side of warm cherry compote for a Black Forest inspired twist. Serve slightly warm for a 'molten' texture or chilled for a dense truffle-like experience.