EQUIPMENT
- Instant Pot Pressure Cooker
- 6 quart Instant Pot Bundt pan
- Instant Pot trivet with handles
INGREDIENTS
Cake
- ⅓ cup unsweetened cocoa powder
- ¾ cup hot water
- 1 ¼ cup granulated sugar
- 1 tsp salt
- 1 ¼ tsp baking soda
- 2 large eggs
- ½ cup plain Greek yogurt
- ½ cup vegetable oil
- 1 ½ tsp vanilla extract
- 1 ⅓ cup all-purpose flour
Ganache
- ¼ cup semi-sweet chocolate chips
- ¼ cup heavy whipping cream
INSTRUCTIONS
Cake
- In a small bowl combine hot water with cocoa powder. Whisk until smooth and set aside.
- In a large mixing bowl, combine sugar, baking soda, kosher salt, and eggs. Add in plain Greek yogurt, vegetable oil, and vanilla extract.
- Mix until smooth. Stir in flour until fully combined. Add cocoa mixture and beat for 2 minutes, scraping down sides of the bowl as needed.
- Pour batter into a 6 cup bundt pan (that has been greased with baking spray). Cover with foil.
- In the bottom of the Instant Pot add 1 ½ cups of water. Put the bundt pan on a trivet with handles and lower into the pressure cooker.
- Secure the lid and turn the valve to "SEALING." Select "HIGH PRESSURE" for a cook time of 32 minutes.
- When cook time ends, allow to naturally release for ten minutes, then do a quick release and remove the cake pan from the pressure cooker.
- Allow cake to cool in pan for about 5 minutes, then invert onto a cake plate.
Ganache
- Add chocolate chips and heavy whipping cream to a glass bowl. Heat for 30 second intervals in microwave stirring between each interval. My ganache took 90 seconds.
- When smooth, pour over cake and dust with powdered sugar or add sprinkles.
NUTRITION
Nutrition Facts
Instant Pot Chocolate Bundt Cake
Serving Size
1 g
Amount per Serving
Calories
394
% Daily Value*
Fat
20
g
31
%
Saturated Fat
15
g
94
%
Cholesterol
11
mg
4
%
Sodium
472
mg
21
%
Potassium
114
mg
3
%
Carbohydrates
53
g
18
%
Fiber
2
g
8
%
Sugar
34
g
38
%
Protein
5
g
10
%
Vitamin A
118
IU
2
%
Calcium
33
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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