This Instant Pot Chocolate Chip Cake is dense and rich with a chocolate ganache topping. Have you jumped on the Instant Pot bandwagon? I seem to be using mine all the time and I totally love it! At first, I was afraid to seal my kitchen appliance shut and wonder what I would get when I opened it up – I like having a clear lid like the slow cooker! But to my surprise, each dish I’ve made has been amazing!
Since I’ve been diving into lots of instant pot main dishes, I certain to try my first dessert and it was an enormous success! The trick to making a cake in the instant pot is finding the right pan! You need a pan small enough to fit into the pot. I have had this instant pot since it came out, but there’s now a new version that features a “cake” button! I’m anxious to try it, but using my instant pot with now the cake button worked fine!
Instant Pot Chocolate Chip Cake
2 cups (0.47 l) flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (0.47 l), 1 stick, butter softened
1 cup (0.24 l) sugar
1 cup (0.24 l) sour cream
1 teaspoon vanilla extract
3/4 cup (0.95 l) mini chocolate chips
1 cup (0.24 l) water
FOR GANACHE TOPPING
1/2 cup (0.47 l) mini chocolate chips
2 tablespoons heavy whipping cream
First in a small mixing bowl, adjoin flour, baking soda, baking powder and salt. Mix well and set aside.
After, beat butter and sugar jointly until fluffy, about three (3) minutes. Adjoin eggs, vanilla and sour cream and beat well. Add in flour mixture and beat just until combined. Fold in chocolate chips.
Then spoon the batter into a greased six (6) cup fluted tube pan. Put a piece of paper towel on top of the cake and a piece of foil on top of the paper towel. Loosely wrap and tuck any paper towel up into the foil so it doesn’t extend beyond the bottom of the pan.
After, fold a long piece of foil in half and put the cake in the center of the foil. Bring both ends up and to the center to create a sling.
Then place one (1) cup of water into the instant pot and put the trivet in the bottom. Set the cake in the instant pot and tuck the foil sling into the pot if needed.
Put the lid onto the instant pot and close the pressure release valve. Set the instant pot to manual, high pressure for fifty (5)0 minutes. After cooking is complete, quick release the pressure and open the lid.
Vigilantly remove the cake by lifting the sling out of the pan. Unwrap and discard the foil and paper towel. Let set to cool for about fifteen (15) minutes, then invert onto a plate and let cool totally before adding ganache.
FOR CHOCOLATE TOPPING
Add chocolate chips and heavy whipping cream to a bowl and heat in the microwave in forty-five (45) second increments, stirring after each increment until totally melted. Pour mixture over cake and let set for about five (5) minutes before slicing and serving.