Description
This Instant Pot Chocolate Layered Cake is a rich and moist dessert made with layers of chocolate cake and creamy frosting, cooked effortlessly in an Instant Pot. The cake uses cocoa powder for a deep chocolate flavor and is topped with a smooth cream cheese and butter frosting. It’s perfect for chocolate lovers looking for a quick and easy method to bake a layered cake without an oven.
Ingredients
Scale
Cake Batter
- 1 cup water
- 3/4 cup unsalted butter, melted
- 3/4 cup all-purpose flour
- 1/2 cup sugar
- 3/4 cup cocoa powder
- 1 tsp pure vanilla extract
- 1/2 tsp baking powder
- 3 large eggs, whisked
- 1 dash kosher salt
Frosting
- 3/4 cup unsalted sweet cream butter, softened
- 4 oz cream cheese, softened
- 3/4 cup Hershey’s special dark cocoa powder
- 1/8 tsp kosher salt
- 3 1/2 cups powdered sugar
- 4-6 tbsp heavy whipping cream
Ganache Topping
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy whipping cream
Instructions
- Prepare the Springform Pan: Line a 7-inch round springform pan with parchment paper to prevent sticking, then spray the pan with PAM baking spray for extra non-stick protection.
- Mix Cake Batter: In a large bowl, combine melted butter, whisked eggs, flour, baking powder, cocoa powder, sugar, kosher salt, and vanilla extract. Mix thoroughly until the batter is smooth and well combined.
- Pour Batter into Pan: Transfer the batter into the prepared springform pan, spreading evenly.
- Cover and Add Water: Cover the top of the pan tightly with foil to prevent moisture from entering. Pour 1 cup of water into the bottom of the Instant Pot.
- Set up Instant Pot: Place the trivet inside the Instant Pot. Carefully place the springform pan with the batter on the trivet.
- Cook Cake: Seal the Instant Pot lid and cook on manual high pressure for 23 minutes. After cooking, allow the pressure to release naturally to ensure the cake sets properly.
- Cool the Cake: Remove the foil and take the springform pan out of the Instant Pot. Let the cake cool completely before removing it from the pan.
- Level and Slice the Cake: Once cooled, remove the cake from the pan and place it on an 8-inch round cake board. Use a cake leveler to remove the dome from the top for an even surface. Then, slice the cake horizontally into three equal layers.
- Prepare Frosting: In a bowl, beat the softened butter and cream cheese together until fluffy. Gradually add the Hershey’s special dark cocoa powder, kosher salt, and powdered sugar. Add heavy whipping cream 1 tablespoon at a time, beating continuously until the frosting reaches a smooth and spreadable consistency.
- Assemble Cake Layers: Spread a layer of frosting evenly over the bottom cake layer. Repeat with the second and third layers to fully cover the stacked cake with frosting.
- Make Ganache: Heat the 1/4 cup heavy whipping cream until just boiling, then pour over the semi-sweet chocolate chips. Let sit for 2 minutes and stir until smooth and glossy.
- Top Cake with Ganache: Pour the chocolate ganache over the frosted cake, spreading gently to cover the top and sides if desired. Let set slightly before serving.
Notes
- Allow the cake to cool completely before slicing or frosting to prevent cracking or melting.
- If you don’t have a springform pan, an 8-inch round pan may be used but results may vary.
- The natural pressure release is essential for proper cake texture in the Instant Pot.
- You can adjust the heaviness of the ganache by adding more or less cream according to your preference.
- This cake can be stored in the refrigerator for up to 3 days, ensure it is covered to prevent drying out.
