GUILT-FREE INSTANT POT CHOCOLATE PUDDING CAKE
Rich chocolate cake that you don't have to feel guilty about indulging in can be made easily in your Instant Pot! This recipe is gluten-free, sugar-free, and dairy-free, but is FULL of chocolate flavor!
Provided by Lisa @ This Pilgrim Life
Categories Dessert
Time 47m
Yield 6 servings
Number Of Ingredients 8
Steps:
- 1. Place a trivet inside the Instant Pot and pour in 2 cups of water. Measure the chocolate into a heatproof ramekin, and set on the trivet. Turn the IP on to sauté, and melt the chocolate over the simmering water. Remove ramekin from IP once the chocolate is melted.
- 2. Combine the applesauce, eggs, and vanilla in a small mixing bowl. Whisk until well blended. Add the dry ingredients (salt through cocoa powder) and slowly mix in until no dry streaks remain. Stir in melted chocolate.
- 3. Liberally grease a 6" cake pan with butter or coconut oil. Dust the bottom and sides of the cake pan with cocoa powder. Pour in the cake batter, and set the pan on the trivet above the hot water in the IP.
- 4. Cook on high pressure for 4 minutes. Quick release pressure when timer goes off. Remove the cake pan from IP and let cool 10 minutes before transferring to a serving plate. Dust with powdered sugar (optional).
INSTANT POT CHOCOLATE PUDDING CAKE
Easy Instant Pot chocolate pudding cake recipe that is so moist and delicious! You just need a few ingredients to make this decadent pressure cooker dessert that's perfect for any occasion.
Provided by The Typical Mom
Categories Dessert
Time 35m
Number Of Ingredients 6
Steps:
- With a mixer on low mix together all of your ingredients (except chocolate chips) well.
- Fold in chocolate chips.
- Spray the inside of your 7" springform pan with non stick spray.
- Spoon half of your chocolate pudding batter inside your pan (this recipe makes two the size you see above) and cover with foil trying to form a dome on the top so the foil doesn't stick to the top of your cake when is rises.
- Put 2 cups of water into your Instant pot, and a trivet in the middle.
- Create a sling out of foil and lower your springform pan inside on to your trivet.
- Put your lid on and close the steam valve.
- Set to manual, pressure, high, for 25 minutes.
- Do a slow release (move valve just slightly so steam comes out slowly) when done and lift pan out of pot.
- Put pan on cooling rack and remove foil.
- When cooled release latch on side of your springform pan carefully and lift sides (round part of pan) off cake.
- Put a plate on the top of your cake and flip over.
- Carefully lift bottom of pan off cake and serve...with ice cream on top!
Nutrition Facts : ServingSize 8 oz, Calories 411 kcal, Carbohydrate 69 g, Protein 6 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 47 mg, Sodium 513 mg, Sugar 45 g
CHERRY CHOCOLATE PUDDING CAKE
Steps:
- In a medium bowl, combine cake mix, egg and melted butter until most of the dry mix is incorporated.
- Fold in 1 1/2 cups of cherry pie filling (reserve the remaining 1/2 cup for topping).
- Coat the inside of a 1.5 qt casserole with non-stick spray. Pour batter evenly into the casserole. Cover the dish loosely with foil - do not seal.
- Pour 1 1/2 cups of water in the Instant Pot and insert the steam rack. Carefully lower the casserole on to the steam rack.
- Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 25 minutes.
- When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
- Serve topped with remaining cherry pie filling (warmed if desired).
THE EASIEST CHOCOLATE PUDDING CAKE
This cake is made with chocolate cake mix and pudding. It is so easy and so moist. This is also good if you use peanut butter chips
Provided by Mary
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Time 30m
Yield 24
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large saucepan combine the non-instant pudding mix with 2 cups milk. Cook over medium heat, stirring constantly, until the pudding is thickened. Remove from heat. Pour the dry cake mix into the saucepan and mix until smooth. Pour batter into prepared pan and sprinkle with chocolate chips and walnuts.
- Bake in the preheated oven for 20 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Nutrition Facts : Calories 152.7 calories, Carbohydrate 24.9 g, Cholesterol 1.6 mg, Fat 5.9 g, Fiber 1.2 g, Protein 2.6 g, SaturatedFat 2.3 g, Sodium 200.6 mg, Sugar 15 g
CHOCOLATE CAKE IN THE INSTANT POT®
Serve plain or decorate with chocolate sprinkles and fruit.
Provided by Anonymous
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h35m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 518 calories, Carbohydrate 65.2 g, Cholesterol 155.2 mg, Fat 26.8 g, Fiber 2.6 g, Protein 8.2 g, SaturatedFat 16 g, Sodium 285.1 mg, Sugar 38.6 g
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