Heart-Shaped Instant Pot Chocolate Cake
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Make this adorable heart-shaped instant pot chocolate cake for your next special occasion. It’s perfectly moist and chocolatey with the yummiest chocolate ganache.
I love making desserts in my instant pot. I have made funfetti cake, peanut butter cup cheesecake, cherry cobbler, Oreo cheesecake, peach cobbler, and apple crisp. This chocolate cake might just be my favorite. It is so rich and delicious and I absolutely love how it turns out as a heart-shaped cake. If you are looking for more instant pot recipes, you might be interested in my cookbook.
Where do I find the heart-shaped pan?
The pan we used is the heart-shaped fluted pan made by Wilton. It is an 8-inch pan and can be purchased on Amazon.
Will the pan fit inside a 6 quart instant pot?
No. Unfortunately, this heart-shaped pan only fits in the 8 quart instant pot. If you have a 6 quart instant pot, you can still make this cake in the Nordic Ware 6-cup bundt pan (which I own and love). Alternately, you can try and find a 7-inch hart shaped pan, or two smaller pans and make two smaller cakes.
Join our instant pot recipe sharing group on Facebook!
How to make chocolate cake in a pressure cooker?
This chocolate cake is very easy to make. We use a cake mix to save time and then top it with an easy homemade chocolate ganache and tasty sprinkles to make it look (and taste) extra special.
Can I freeze instant pot chocolate cake?
You sure can! Make sure the chocolate cake is fully cooled down. Wrap it in two layers of foil, label, and freeze up to 3 months. I love freezing individual slices of cake so I can have a little treat when the craving hits. To defrost, simply unwrap and let it come to room temperature for about an hour. Enjoy!
What to serve with chocolate cake?
- A big glass of milk
- Vanilla bean ice cream
- Whipped Cream
- Winter fruit salad
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Instant Pot Chocolate Cake Recipe
Equipment
Ingredients
- 1 15.25-ounce box triple chocolate cake mix
- 3 large eggs
- 2 1/4 cup water divided
- 1/2 cup vegetable oil
Chocolate Ganache
- 1/2 cup heavy whipping cream
- 1 cup semi-sweet chocolate chips
- Sprinkles
Instructions
- Combine cake mix, eggs, 1 1/4 cups water, and oil in a large mixing bowl. Mix well.
- Grease and flour an 8-inch heart shaped bundt pan.
- Pour the cake batter into the bundt pan, about 3/4 of the way full.
- Cover the top of the bundt pan tightly with foil.
- Add 1 cup water to the inner bowl of an 8-quart instant pot. Place trivet inside.
- Make a foil sling and carefully lower filled bundt pan on top of trivet in the instant pot. Loosely fold foil sling over the top of the bundt pan.
- Close lid and set pressure release valve to sealing.
- Press the manual or pressure cook button and cook on high pressure for 35 minutes.
- Quick pressure release.
- Let cool on a cooling rack for 30-60 minutes.
- Use a knife to gently separate the cake from the sides of the bundt pan and empty the cake onto a wire rack above a cookie sheet.
- Using a small pot, heat up the heavy whipping cream until slightly boiling.
- Pour chocolate chips into a heat safe bowl.
- Pour heavy whipping cream over the chocolate chips and whisk until smooth.
- Pour the ganache over the cake and let sit for a few minutes.
- Top cake with sprinkles.
- Allow ganache to set before cutting, about 20 minutes.
Notes
Nutrition
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