Fudgy Chocolate Cake
By :101 Things To Do In An Instant Pot CB
chocolate cake
chocolate cake
Votes: 8
Rating: 4.25
Rate this recipe!
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings
4-6 servings
Ingredients
  • 1 cup sugar
  • 1 teaspoon Vanilla
  • 1/2 cup butter
  • 2 large eggs
  • 3/4 cup flour
  • 1/2 cup Cocoa Powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup chocolate chips
  • 1 cup Water
Prep Time 15 minutes
Cook Time 30 minutes
Servings
4-6 servings
Ingredients
  • 1 cup sugar
  • 1 teaspoon Vanilla
  • 1/2 cup butter
  • 2 large eggs
  • 3/4 cup flour
  • 1/2 cup Cocoa Powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup chocolate chips
  • 1 cup Water
chocolate cake
Votes: 8
Rating: 4.25
Rate this recipe!
Print Recipe
Instructions
  1. In a large bowl with an electric mixer, cream the sugar, vanilla, and butter together until light and fluffy. Beat in eggs, one at a time until well-combined.
  2. In a small bowl, whisk together the flour, cocoa, baking powder, and salt. Slowly add flour mixture to egg mixture until well-combined. Stir in the chocolate chips.
  3. Spray an 8-inch spring-form pan with nonstick cooking spray. Spoon batter into pan and smooth the top; cover loosely with aluminum foil. Pour water into Instant Pot®. Place wire trivet into the bottom of the pot and set the pan on top. Place lid on pot and lock into place to seal. Pressure Cook or Manual on High Pressure for 30 minutes. Let sit 10 minutes. Use Quick Pressure Release. While still warm, cut into wedges and serve.
32 replies
  1. Mrrmrr
    Mrrmrr says:

    First cake ive made in the instant pot! This is very dense, like fudge. It’s delicious! I used caramel chips because i ran out of chocolate… and i frosted it with peanut butter frosting. So good!

  2. Tiki_turtle
    Tiki_turtle says:

    Easy, tasty recipe!! I absolutely love it. Once done, we sliced it and found it a little soft…perhaps undercooked…but it was just right. My daughter 11 yo thought it a little sweet and thinks next time we dial down on the chocolate chips . I on the other hand LOVED it!!

  3. Racheal86
    Racheal86 says:

    Absolutely love this! Made it with chocolates the first time, and now trying it with peanut butter chips!

  4. Clara
    Clara says:

    Im going to go ahead and take a guess that the commenter “not” never graduated high school.
    The cake was very mushy. I added an extra 15 minutes and it didn’t do much. Oh well.

  5. Kristina
    Kristina says:

    I made this cake last weekend but added half a cup of coffee because the batter was very thick and clumpy. Thirty minutes was not enough time to cook it, I ended up cooking it for 55 minutes on the cake function. I frosted it with chocolate buttercream. It was very dense but velvety and melts in your mouth. My whole family raved about it and want me to make it again.

  6. StephanieMorin
    StephanieMorin says:

    A really dense fudgy cake. If it’s fluffy and moist you are looking for, look elsewhere.

  7. Shannon
    Shannon says:

    I loved this cake! We love our IP but haven’t tried making dessert before. I can’t have dairy so I substituted Crisco for the butter. The batter was a little thick so I added a table spoon of almond milk and cooked it accordingly. It was perfect! It reminded me of cake-like brownies. Perfect for my chocolate craving! My husband enjoyed it too! Thank you! So easy and great for avoiding the oven in the heat of summer!

  8. DrBenedictPorkins
    DrBenedictPorkins says:

    Did not set for me either. Put it back in for another 10 min on high with a quick release after 5 min. Better, but will do 45 min high pressure next time.

  9. Gareth
    Gareth says:

    I loved the simplicity of the recipe. I tweaked a couple of things: I used dark brown sugar and added 1/4 cup of flaxseed meal. I did have to add additional 40 min of high pressure cooking so next time I make this, I will set for 90 minutes. I think that will produce a very nice, moist, edible cake instantly! 40 minutes cook time as per recipe was not adequate time to prepare this yummy chocolate cake.

  10. Corinna Hart
    Corinna Hart says:

    I have made this twice and it was amazing! It is a wonderful dense and more brownie like texture, but I loved it! So good and will be experimenting on flavors. I would add about 10 min more cooking time bringing the cooking time to 55 min. Its a keeper…

  11. Jenn
    Jenn says:

    I made this last night with half the sugar and half the chocolate chips. It was a big hit! It’s not too sweet, but chocolatey and delicious. It doesn’t rise like a fluffy cake and the batter is very, very thick. Mine came out a little undercooked in the middle, but by the time we ate it (many hours later) it was perfect. Topped it with some powdered sugar.

  12. Marilyn
    Marilyn says:

    I did not love this cake. Kind of a weird chewy texture and I most definitely did not overmix. Our kitchen is being renovated so thought I’d try out “baking” in the instapot since I have no oven. Don’t think I’d use it again for this purpose.

  13. Chris
    Chris says:

    I don’t have 8” baking pan (spring form or not) so i had to use the 7” pan I do have. Otherwise I followed the recipe exactly (including cooking time) – the result came out great; the cake is fully baked and the chocolate chips are melted and gooey. It is a little dense, but not more than expected from a fudgy cake. I will definitely make again.

  14. Rob
    Rob says:

    I, like many others, found it uncooked in the middle after the 30 minutes cook time. I suspect this may be to do with the 6 inch pan I used as the surface area is smaller and the cake is thicker. I will go for 60 minutes in future. The nice thing about the Intant Pot, is it’s not likely the cake will dry out! The colour of the cake though, is amazing.

  15. Andrea
    Andrea says:

    I made this the first time & it came out great! It’s very dense & sweet. Kind of like a cross between a brownie & fudge. I had no problem with the cooking time so I am glad I didn’t pay attention to the comments & add another 10-20 minutes pressure cook time. I did buy an 8” spring-form pan since I had a 6” pan & didn’t want to mess it up.

  16. Margo Williams
    Margo Williams says:

    WAYYYY to chocolaty!!! Less chocolate chips, less cocoa, less espresso.
    I really liked the consistency.
    I cooked exactly as directed.
    I’ll try it again but will but the chocolate chips and espresso in half next time.

  17. Sheila Thomas
    Sheila Thomas says:

    Chocolate cake
    I have been trying several instant pot and stove top recipe since my oven is broken. This is the fourth thing I’ve tried. The cook times either steaming or instant pot steaming are way too short for the recipes. I cooked the cake for 40 minutes it still wasn’t cooked in the center. So I put it in the microwave for one minute and that seemed to finish the cooking. I wonder if anyone testing these recipes has actually made them. Because none of the recipes have been done in the time stated. The trick with the microwave is helping considerably. I wonder if I should just try the microwave and make mug cakes…

  18. Adu
    Adu says:

    Added 20 minutes based on review. Cake was still not done . Internal temp was only 190 degrees. I finished baking in the oven to 210 degrees. This is a brownie not cake. Instant Pot you need to revisit this recipe and adjust.

  19. Average
    Average says:

    Cake is good,now brownie. You might post in difficulty level for those of low iq probably not for them ,might result in er trip.

  20. Average
    Average says:

    Cake is good, brownie. You might post in difficulty level for those of low iq probably not for them ,might result in er trip.

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published.