Instant Pot Chocolate Fudge Cake

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recipe by Williams Sonoma

  • Time icon
    Total Time
    55mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    394
based on 1 ratings

A little goes a long way with this super simple chocolate cake, which comes together quickly without any fancy baking tools. A scoop of vanilla ice cream is the perfect partner for the deep, luxurious mocha flavor.

Inspired by: https://recipes.instantpot.com/recipe/chocolate-fudge-cake/

recipe updated Jul 29, 2020

Ingredients

  • Unsalted butter icon
    Unsalted butter
    ¼ cup (about 72 g)
  • Unsalted butter icon
    Unsalted butter
    as needed
  • All purpose flour icon
    All purpose flour
    1 cup (about 129.6 g)
  • Unsweetened cocoa powder icon
    Unsweetened cocoa powder
    ¼ cup (about 21.5 g)
  • Baking powder icon
    Baking powder
    1 tsp (about 5 g)
  • Kosher salt icon
    Kosher salt
    ¼ tsp (about 0.71 g)
  • Egg icon
    Egg
    2 (about 100 g)
  • Granulated sugar icon
    Granulated sugar
    1 cup (about 204 g)
  • Vanilla extract icon
    Vanilla extract
    ½ tsp (about 2.2 g)
  • Espresso icon
    Espresso
    3 tbsp (about 45 g)
  • Semisweet chocolate chips icon
    Semisweet chocolate chips
    227 g (about 1 cup)
  • Water icon
    Water
    1 ¼ cups (about 300 g)
  • Unsweetened cocoa powder icon
    Unsweetened cocoa powder
    as needed
  • Vanilla ice cream icon
    Vanilla ice cream
    as needed

Tools

  • kCook icon Cooling rack
  • kCook icon Instant Pot
  • kCook icon Springform pan - 7"
  • kCook icon Small bowl
  • kCook icon Medium bowl
  • kCook icon Rack
  • kCook icon Inner pot

Step preview

  1. Grease a clean springform pan with unsalted butter
  2. Whisk all purpose flour, unsweetened cocoa powder, baking powder and kosher salt into a clean small bowl
  3. Whisk egg, granulated sugar, unsalted butter, vanilla extract and espresso into a clean medium bowl
  4. Whisk content of small bowl into medium bowl gently
  5. Fold semisweet chocolate chips into the medium bowl
  6. Pour batter into springform pan
  7. Cover with foil
  8. Add water to the inner pot
  9. Place cake on round wire rack
  10. Place the rack in the inner pot
  11. Close and lock the lid and turn the steam release handle to Sealing
  12. Pressure cook - Manual, High, 35 min
  13. Natural release - 15 min
  14. Release pressure -
  15. Cool cake onto cooling rack
  16. Remove
  17. Dust with unsweetened cocoa powder
  18. Cut
  19. Serve with vanilla ice cream
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