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Instant Pot Molten Chocolate Bundt Cake. A chocolate cake from a pressure cooker? Yes, you can. And yes, it's good.
A cake? In a pressure cooker? No way. That's not possible.
There it was, on the shelf at Bed, Bath, and Beyond: the official Instant Pot Bundt Pan.1
Now, I've been vaguely aware of Instant Pot Cake recipes. And, you know me - I'm willing to try some weird stuff in my pressure cooker. But cake? That can't work, can it?
Actually, it works pretty well. The pressure cooker acts like a steamer; steamed cakes were common back in the early 20th century, and steamed puddings are a British classic. (But that's a recipe for another day). Steamed cake comes out tender, light and spongy, with a finer crumb than a baked cake. (This cake comes out with a molten chocolate center, thanks to the chocolate chips in the batter.)
Now, if you're a baker, I'm sure this seems like madness to you. Why not just throw it in the oven? Why? Two reasons. The first is "because it's there". I have to try it. The other is: I am most certainly *not* a baker. Cooking a cake in my Instant Pot is in my comfort zone; baking is not. (Yes, I'm weird. And I'm OK with that.)
Looking for a "I can't believe you did that in your Instant Pot!" recipe? Or just a good chocolate cake? Check this out.
Recipe: Instant Pot Molten Chocolate Bundt Cake
Adapted from: Fudgy Chocolate Cake, InstantPot.com
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Instant Pot Molten Chocolate Bundt Cake
- Total Time: 50 minutes
- Yield: 1 bundt cake
Description
Instant Pot Molten Chocolate Bundt Cake. A chocolate cake from a pressure cooker? Yes, you can. And yes, it's good.
Ingredients
- ⅔ cup (80g) flour
- ½ cup (42g) cocoa powder
- 1 teaspoon (4g) baking powder
- ½ cup (113g) butter, softened
- ½ cup (99g) sugar
- ½ teaspoon (9g) salt
- 2 large eggs (100g)
- 1 teaspoon (5g) vanilla
- 1 cup (170g) chocolate chips
- Baking spray (for pan)
- 2 cups (500ml) water (for the pressure cooker)
Glaze (optional)
- ¼ cup (28g) powdered sugar (plus more if needed)
- 1 tablespoon milk (plus more if needed)
Instructions
Soften the butter: Soften the butter by leaving it out at room temperature for at least 1 hour.
Make the cake batter: In a small bowl, mix the flour, cocoa powder, and baking powder until completely combined, and set aside for later. Beat the butter in an electric mixer at medium speed for 1 minute, until smooth. Add the sugar and salt and beat on medium-high until it turns light and fluffy, about 2 minutes. Stop the mixer and scrape down the sides of the bowl with a spatula. Set the speed to medium-low and add the eggs one at a time until well combined, about 1 minute each. Add the vanilla, then slowly add the flour-cocoa mix, beating on low until just combined, about 2 minutes. Scrape down the sides of the bowl again, then stir in the chocolate chips by hand.
Prep and fill the bundt pan: Spray the inside of the bundt pan with baking spray. Scoop the batter into the pan, cover the pan with a piece of aluminum foil, and crimp around the edge to seal.
Pressure cook the bundt cake for 35 minutes with a quick release: Put the cooking rack in the pressure cooker pot, then pour in 2 cups of water. Carefully lower the bundt pan into the pot, setting it on the rack. Lock the lid on the cooker and cook on high pressure for 35 minutes ("Manual" or "Pressure Cook" mode in an Instant Pot), or for 30 minutes in a stovetop PC. Quick release the pressure.
Let the cake rest for 5 minutes, then invert, glaze, and serve: Remove the bundt pan from the cooker and let it rest for 5 minutes. Remove the foil, and flip the bunt pan upside down onto a serving plate. The cake should release; if it doesn't, use a small spatula or butter knife to work the edges of the cake loose from the bundt pan (especially the middle tube), and try inverting it again. Mix the sugar and milk until you have a smooth glaze. Spoon the glaze over the cake, then slice and serve.
Notes
- Why spray the pan when the cake pan is nonstick? Maybe it is part of "not being a baker", as I described above, but cakes always stick to the pan when I'm around. I spray the pan as insurance, to make sure it releases.
- The glaze may need adjusting. If it's too thin, add more powdered sugar, a little at a time; if it's too thick, add more milk.
- If you don't have powdered sugar, you can make it with a food processor and regular (granulated) sugar - just process it for a minute, then let it settle.
Tools
- 6 quart or larger pressure cooker (I love my Instant Pot 6-Quart Pressure Cooker)
- 6-cup Bundt pan (Instant Pot or the official NordicWare 6-Cup Bundt Pan)
- Rack (this Pressure Cooker Bakeware Sling is my favorite)
- You don't have to serve immediately - this cake will stay fresh for a few days before it starts to get stale. (They don't last that long in my house.)
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Pressure Cooker
- Cuisine: American
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Nutrition
- Serving Size: 1 slice
- Calories: 501
- Sugar: 43.3 g
- Sodium: 224.1 mg
- Fat: 28.7 g
- Carbohydrates: 61.6 g
- Protein: 7.7 g
- Cholesterol: 102.7 mg
Related Posts
Instant Pot Lemon Cheesecake
Instant Pot Chocolate Cheesecake
Instant Pot Caramel Apple Cheesecake
Instant Pot Carrot Cake with Cream Cheese Frosting
My other Instant Pot Pressure Cooker Recipes
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- Officially, a "Fluted Cake Pan", because Bundt pan is a trademark of NordicWare. ↩
Mike Vrobel says
Does this cake have to be served right away? No, it will last for a few days at room temperature. (Mine never make it that long before the kids wipe it out.)
Tricia Abramson says
Have you made this without the chocolate chips? Daughter has Crohn's but still loves dessert. Was thinking I'd make this without the choc chips. Should I shorten the cooking time?
Mike Vrobel says
I have not - I don’t know what should change. If you try it, let me know how it goes.