Instant Pot Layered Chocolate Cake

This is the easiest Instant Pot Layered Chocolate Cake with the most perfect, moist crumb you’ll ever enjoy. The cake is so good that you don’t really even need the frosting–but then the frosting is just…well, frosting on the cake. LOL!

In all seriousness, this is one of my favorite simple cake recipes that can be customized for any event, be it a birthday, a Sunday dinner or anything, really. Try it once and you’ll be addicted! This easy custard cake recipe is amazing!

What You Need to Make electric pressure cooker Layered Chocolate Cake

Cake

• 1 C water
• 3/4 C unsalted butter, melted
• 3/4 C flour
• 1/2 C sugar
• 3/4 C cocoa powder
• 1 tsp pure vanilla powder extract
• 1/2 tsp baking powder
• 3 large eggs, whisked
• 1 dash of kosher salt

Frosting

• 3/4 C unsalted sweet cream butter, softened
• 1 – 4oz cream cheese, soften
• 3/4 C Hershey special dark cocoa powder
• 1/8 tsp kosher salt
• 3 1/2 C powder sugar
• 4-6 tbsp heavy whipping cream
• ! Ganache
• 1/2 C semi sweet chocolate chips
• 1/4 C heavy whipping cream

How to make Instant Pot Layered Chocolate Cake

Line a 7-inch round springform pan with parchment paper and lightly spray with baking spray. Set aside.

Mix together the melted butter, eggs, flour, baking powder, cocoa powder, sugar salt and vanilla with a mixer, until combined, then pour into the springform pan.

Cover the springform pan with foil and place the 1 cup of water into the bottom of the inner pot, followed by the trivet.

Place a trivet into the instant pot

Set the Instant Pot to high pressure for 23 minutes. Natural release.

Remove the cake from the instant pot, take off the foil and allow the cake to cool completely in the springform pan.

Take the cake out of the springform pan.

With a cake leveler, remove the cake dome and slice the cake into thirds to create 3 layers.

Cream together the cream cheese and butter until smooth.

Gradually add in the cocoa powder and salt.

Slowly, beat in the powder sugar until completely combined.

Gently whisk-in the heavy whipping cream until the frosting is smooth and fluffy.

Place about 3/4 cup frosting into a piping bag and set aside.

Frost smoothly and evenly between each layer as you stack them one on top of the other.

Frost the exterior of the cake with remaining frosting and smooth it out evenly.

Place the cake into the fridge for about an hour to allow frosting to set.

Make the ganache by, placing the heavy whipping cream over medium heat until it begins steaming.

Once the heavy whipping cream is steaming, pour over the chocolate chips in a heat-safe bowl.

Allow this mixture to sit for 1 minute then whisk until smooth.

Place your ganache into a squeeze bottle then pipe drips around the top edge of the cake allowing it to drip down the side.

Using the frosting you placed in the piping bag, place dollops of frosting around the top of the cake.

Slice and enjoy!

Tips to Make Instant Pot Layered Chocolate Cake

Making a cake in the instant pot can be kind of daunting, if you’ve never made one before. I mean, I know the first time I made it, I was like “hmmm…exactly how is this going to work?!” It’s just kind of magic whatever happens in the instant pot and I wasn’t sure what kind of cake was going to appear. But! It turns out there’s nothing to worry about because it’s such an easy dessert recipe.

If you’re still worried, though, I do have some tips to help.

• Make sure your springform pan is securely locked. Silly thing won’t hold the bottom in if it’s not locked.
• To cut the pieces of parchment paper for your springform pan, set the empty pan on top of the parchment paper and draw the edge of the pan with a blunt edged knife on the parchment paper. Cut that out, a little inside the line and you’re golden!
• Don’t forget to cut a 18-inch long strip of parchment paper for the sides of the springform pan. It will make the cake pull away from the sides of the pan so much easier if there’s a piece of parchment paper there.
• Let your cake cool completely before you start cutting it and trying to frost it. I’m serious. It’ll just crumble if you don’t.

Can I really Bake in my instant pot?

You can! Well, kind of. Technically you’re not baking in your pressure cooker, you are using water to steam whatever you’re cooking. But, you can create desserts, cake or pies for instance, in your IP. Here is a collection of Instant Pot desserts you will love.

Can I Put Pyrex in the Instant Pot?

You can. Most people really like to cook in the electric pressure cooker using metal because you do have to add more cook time when using glass. Generally, you want to add about 5 minutes of cook time.

HOW LONG DOES HOMEMADE Chocolate CAKE LASt?

Definitely don’t plan on it lasting long once you’ve had a taste. Because this easy cake recipe is seriously yummy. If, however, you’re not planning to serve it for a while, you can expect it to be fine at room temperature, in an airtight container for 5-7 days.

Want it to last longer? Pop it in the fridge for 12-15 days in an airtight container.

CAN YOU FREEZE Instant Pot Chocolate CAKE?

Oh, you’re really wanting that awesome chocolate cake to last for a really long time? No problem. Before you frost it or even cut it, pop the cake into the freezer. You can expect that your cake will last between 3-5 months, then!

The frosting won’t really keep well in the freezer, so don’t plan on putting it in the freezer if you’ve already busted out the chocolate ganache and icing.

MORE EASY Chocolate Dessert Recipes

• Grandma’s Chocolate Pie
• Make Chocolate Cake Mix Better
• Hot Chocolate Cookies
• Vegan Dark Chocolate Triple Layer Cake
• Lazy Chocolate Cupcake Recipe