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.