Easy Layered Instant Pot Chocolate Cake
Instant Pot Chocolate Cake is layered of moist and decadent chocolate cake topped with a homemade buttercream chocolate frosting. Pressure cooker cake that will melt in your mouth.
Ingredients
- 15.25 Cake Mix I used Devil's Food
- Ingredients on cake mix box
Frosting Ingredients
- 3/4 C unsalted sweet cream butter softened
- 1 - 4 oz cream cheese softened
- 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
- Large piping bag with a medium star tip
Instructions
- Pour 1 1/2 cup water into your Instant Pot, and place the trivet in your Instant Pot. Coat your 6 or 7-inch cake pan with cooking spray and set aside.
- Mix up your cake mix according to the box, and then pour batter into your cake pan. I used a deep dish 7-inch pan.
- Take aluminum foil and create 2 layers to cover the pan, make it super tight on edges so no moisture gets into the cake.
- Place cake into the Instant Pot on top of the trivet. Seal pressure cooker, and cook high pressure for 35 minutes.
- Let it natural release for 10 minutes, then push the valve over to release any leftover pressure.
- Remove foil and check with a toothpick to ensure cake is fully cooked. If not, put it back in for a bit longer.
- Place cake in a cooling rack for 30 minutes to cool. Then flip cake over to remove it from the pan carefully.
- In a bowl mix up all the frosting ingredients above in a mixer, and then set aside.
- Use a cake leveler and cut your cake into 2-3 layers.
- Then frost your cake and decorate how you would like.
Notes
I frosted my cake between layers, then used a star to pipe the edges. And poured hot fudge down the edge. That is optional you don't have to decorate this way.
Nutrition
Serving: 1g