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4.34 from 6 votes

Instant Pot Chocolate Cake Recipe

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.
Prep Time15 minutes
Cook Time40 minutes
Additional Time20 minutes
Total Time1 hour 15 minutes
Course: Dessert Recipes
Cuisine: American
Servings: 8 servngs
Calories: 319kcal
Author: Aileen Clark

Equipment

  • The "I Love My Instant Pot" Affordable Meals Recipe Book
  • Wilton Heart-Shaped Tube Cake Baking and Decorating Set, 3-Piece
  • Instant Pot Duo 80 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, and Warmer, 8-QT, Stainless Steel/Black
  • Betty Crocker Baking Mix, Super Moist Cake Mix, Triple Chocolate Fudge, 15.25 Oz Box
  • Nordic Ware 51323AMZ Formed Bundt Pan, 6-Cup, Navy

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

The heart-shaped bundt pan will ONLY fit in the 8 Quart instant pot. If you have a 6 quart instant pot, you will need to use the smaller 6 cup round bundt pan or find a 7-inch (or smaller) heart-shaped bundt pan.

Nutrition

Serving: 1slice | Calories: 319kcal | Carbohydrates: 18g | Protein: 4g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 62mg | Fiber: 1g | Sugar: 14g