Chocolate Fudge Cake

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.

Cuisine

Modern

Course

Dessert

Difficulty

Easy

Duration

30-60 min

Cooking Technique

Pressure Cook

Keywords

30-60 min, 6-8 servings, Alexis Mersel, all-purpose flour, baking powder, cake, contributed, cook 35 min, dessert, dessert recipe, easy, espresso, granulated sugar, instant pot cake, instant pot cake recipe, instant pot chocolate cake, instant pot dessert, instant pot dessert recipe, instant pot recipe, kosher salt, large eggs, modern, prep 20 min, pressure cook, pure vanilla extract, semisweet chocolate chips, unsalted butter, unsweetened cocoa powder, vanilla ice cream

Prep Time

20 min

Cook Time

35 min

Servings

6-8 servings

Ingredients

5 tbsp unsalted butter
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp kosher salt
2 large eggs
1 cup granulated sugar
1/2 tsp pure vanilla extract
1 espresso
8 ounces semisweet chocolate chips
Vanilla ice cream

Instructions

Grease a 7-inch springform pan with butter.
In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt.
In a medium bowl, whisk together the eggs, sugar, melted butter, vanilla, and espresso. Gently whisk the dry mixture into the wet mixture. Fold in the chocolate chips. Pour the mixture into the prepared pan and cover with aluminum foil.
Pour 1 1/4 cup of water into the Instant Pot® and place the springform pan on the steam rack. Using the handles, lower the pan into the pot. Lock the lid in place and turn the valve to Sealing. Press the Pressure Cook button and set the cook time for 35 minutes at high pressure.
Let the steam release naturally for 15 minutes, then turn the valve to Venting to quick-release any residual steam. Carefully remove the lid and, using the steam rack handles, lift out the pan. Transfer to a cooling rack, remove the foil, and let cool completely.
To serve, remove the pan sides, dust the cake with cocoa powder, and cut the cake into wedges. Serve with scoops of vanillaice cream alongside.