Best Instant Chocolate Cake Recipes

INSTANT POT® TORTA CAPRESE (ITALIAN FLOURLESS CHOCOLATE-ALMOND CAKE)

Steps:

• Pour 2 cups water inside a 7-quart multi-functional pressure cooker (such as Instant Pot®) and insert a trivet. Generously butter an 8-inch round cake pan.
• Combine chocolate and butter in a large microwave-safe bowl. Microwave on 800 watts for 2 minutes. Whisk and microwave for another 2 minutes. Continue whisking and cooking until chocolate and butter are completely melted. Add sugar and vigorously whisk until combined. Mix in almond flour until combined. Add egg yolks and stir until incorporated.
• Beat egg whites in the bowl of a stand mixer until soft peaks form. Fold into the chocolate mixture. Pour batter into the prepared cake pan and cover with aluminum foil. Set the pan on top of the trivet in the cooker.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Open the lid and allow the cake to cool. Remove the cake pan with tongs and let cool on a wire rack for 15 minutes. Remove cake from the pan by placing a plate on top and flipping it over. Flip it again using another plate to set it right-side up.
• Dust with powdered sugar and cocoa powder and serve.

CHOCOLATE CAKE IN THE INSTANT POT®

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add sugar and butter to the pot; stir until butter melts, about 5 minutes. Add milk and cocoa powder. Whisk until smooth and starting to bubble, about 5 minutes. Remove pot and let chocolate mixture cool, 5 to 10 minutes.
• Pour 1/2 cup chocolate mixture into a small bowl. Reserve for drizzling over the cake.
• Whisk eggs, one at a time, into the remaining chocolate mixture in the pot. Add flour and baking soda; mix thoroughly.
• Return pot to the cooker. Close and lock lid. Select Cake function according to manufacturer's instructions. Set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
• Switch to Warm function after timer goes off. Set timer for 30 minutes.
• Unlock and remove lid; lift out pot. Run a knife around the sides of the pot to release cake. Place a serving plate on top. Invert cake onto the serving plate.
• Poke holes in the cake with a toothpick or sharp knife. Drizzle reserved chocolate mixture slowly over the cake, letting it absorb the chocolate.

INSTANT CHOCOLATE CAKE

Steps:

• Place the eggs, sugar and salt into the bowl of a stand mixer with the whisk attachment and whisk for 1 1/2 minutes on medium-high speed. Add the melted chocolate, flour, espresso powder and vanilla and whisk on medium speed for 30 seconds.
• Pour 2 cups into a whipped cream charger. Fill only halfway. Charge with 1 nitrous oxide cartridge. Shake 10 to 15 times. Dispense the foam into coffee mugs until one-third full.
• Place 1 mug at a time in a microwave. Cook for 45 seconds at 90-percent power. Repeat with the remaining batter. Serve the cakes immediately.

INSTANT POT® TORTA CAPRESE (ITALIAN FLOURLESS CHOCOLATE-ALMOND CAKE) RECIPE

Steps:

• Pour 2 cups water inside a 7-quart multi-functional pressure cooker (such as Instant Pot(R)) and insert a trivet. Generously butter an 8-inch round cake pan. Combine chocolate and butter in a large microwave-safe bowl. Microwave on 800 watts for 2 minutes. Whisk and microwave for another 2 minutes. Continue whisking and cooking until chocolate and butter are completely melted. Add sugar and vigorously whisk until combined. Mix in almond flour until combined. Add egg yolks and stir until incorporated. Beat egg whites in the bowl of a stand mixer until soft peaks form. Fold into the chocolate mixture. Pour batter into the prepared cake pan and cover with aluminum foil. Set the pan on top of the trivet in the cooker. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Open the lid and allow the cake to cool. Remove the cake pan with tongs and let cool on a wire rack for 15 minutes. Remove cake from the pan by placing a plate on top and flipping it over. Flip it again using another plate to set it right-side up. Dust with powdered sugar and cocoa powder and serve.

INSTANT POT CHOCOLATE FLAN CAKE RECIPE (CHOCOFLAN)

Steps:

• Prepare your 7 inch metal bundt pan (purchase here) by coating the entire interior of the bundt pan very well with butter, use your hands/fingers to get the butter into all the grooves of the pan. You want a very generous coating.
• Pour 3 Tablespoons of Caramel Sauce into the bottom of your bundt pan, if you caramel sauce is thick, microwave it for 5-10 seconds so it's pourable.
• Prepare the flan mixture by placing ½ Cup of Half and Half, 1 Can of Sweetened Condensed Milk, 1 Teaspoon of Vanilla Extract and 2 Tablespoons of Cream Cheese into your blender, blend on medium until it looks blended and there are no cream cheese pieces floating around - usually takes 30-60 seconds. Add 1 Large Egg + 1 Egg Yolk and blend on low just until the eggs are blended in and the mixture looks smooth and set aside.
• Add ½ Cup of All Purpose Flour, ¼ Cup of Cocoa Powder, ½ Teaspoon of Baking Powder and ½ Teaspoon of Baking Soda into a bowl and whisk well and set aside (*Optional - you can also sift this mixture if your cocoa powder seems lumpy)
• In a separate large bowl, add ¼ Cup of Melted Butter, ½ Cup of Sugar, 1 Large Egg, ⅓ Cup of Half and Half and ½ Teaspoon of White Vinegar - stir well with a whisk until the mixture looks smooth. Add the flour/cocoa mixture and stir until just combined.
• Pour the chocolate cake batter into the bundt pan and use a spoon to even it out. Slowly pour the flan mixture on top of the cake batter, don't worry if it looks like some of the cake batter got into the flan. Cover the top of the bundt pan well with a piece of foil.
• Place 1 Cup of Water into your Instant Pot and place your trivet in it. Carefully place the bundt pan on top of the trivet and seal the Instant Pot lid. Switch the knob to Sealing and set the Instant Pot for High Pressure / Manual for 22 Minutes. When the timer is up, wait 10 minutes while it releases the pressure naturally, then switch the knob to Venting to release the rest of the steam. When the pin drops, open the lid.
• Carefully remove the bundt pan from the Instant Pot, I just used the trivet handles and lifted it out with the trivet. Remove the foil and let it cool on the counter for about 45 minutes. Some people like to eat this warm, so you could serve this once the pan is cool enough to handle. The cake needs to be removed from the pan while it's still slightly warm. Place a large plate on top of the bundt pan, then holding the plate and pan securely together, flip it over and the flan cake should slide out easily onto the plate.
• If you prefer to eat the flan cake cold, refrigerate it for 2 hours. You can garnish the top of the cake with chopped pecans if you prefer and serve the slices with a large dollop of whipped cream. Enjoy!

INSTANT CHOCOLATE CAKE

Steps:

• Whisk 1/4 cup flour, 5 tablespoons sugar, 2 tablespoons cocoa powder, 1 egg, 3 tablespoons milk, 3 tablespoons vegetable oil and a dash of vanilla extract and salt in a large mug until smooth. Microwave until puffed, about 2 minutes.
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ISRAELI CHOCOLATE CAKE WITH INSTANT ICING

Steps:

• In a saucepan on a low flame melt the chocolate, cocoa, water and sugar until the sugar melts.
• Add margarine (cut into chunks) and simmer on low flame until margarine melts.
• Mix well.
• Place in refrigerator until chocolate mixture cools.
• With a fork beat egg yolks, rum and wine. Add to cooled chocolate mixture.
• In a seperate bowl, beat egg whites until stiff.
• Fold in flour and baking powder.
• Add white batter to 3/4 of chocolate mixture, reserving remaining 1/3 for icing.
• Pour the cake into an 8 inch by 8 inch pan and bake at 350°F for 30 minutes.
• While cake is still warm, pour remaining chocolate mixture over it for instant icing.

INSTANT CHOCOLATE CAKE

Steps:

• Set 1/4 of the cookie chunks in a 10-inch pie plate. In a chilled bowl with chilled beaters whip the cream until semi stiff. Incorporate the sugar and beat until stiff; fold in the vanilla.
• Crumble a quarter of the cookies in a 10-inch pie plate. Spread a quarter of the whipped cream over the cookies. Arrange some whole cookies over that, spread with another quarter of the whipped cream. Repeat with layers of whole cookies and whipped cream, ending with a layer of whipped cream. Cover the pie with plastic wrap and refrigerate for 8 hours at least or, preferably overnight.