Instant Pot Hot Fudge Cake
This cake is almost magical. The topping creates a hot fudge sauce as the cake bakes. The sauce seeps into cracks on the cake so the cake gets smothered on top and bottom with gooey fudge sauce. Make sure you have some ice cream to serve with this cake.
Servings: 4 to 6 servings
Equipment
- Genuine Instant Pot Sealing Ring 2 Pack Clear 5 or 6 Quart
- Instant Pot Stainless Steel Official Wire Roasting Rack, Compatible with 6-quart and 8-quart cookers
- Instant Pot Official Round Cake Pan, 7-Inch, Gray
Ingredients
- ½ cup all-purpose flour
- ⅓ cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg
- ¼ cup milk
- 3 tablespoons butter melted
- 1 teaspoon vanilla extract
Topping (which turns into hot fudge sauce)
- ½ cup brown sugar
- 3 tablespoons unsweetened cocoa powder
- 3 tablespoons chocolate chopped, or mini chocolate chips
- ⅔ cup water very hot
Instructions
- Spray a 7-inch baking pan with non-stick baking spray.
- Place flour, sugar, cocoa powder, baking powder, and salt in a bowl. Whisk together.
- In a separate dish, combine the melted butter and milk. Stir in the egg and vanilla extract.
- Stir the egg mixture into the flour mixture then spread the batter into a 7-inch cake pan.
Make the hot fudge topping:
- Combine the brown sugar, cocoa powder, and mini chocolate chips in a small bowl. Sprinkle over the cake batter.
- Pour the hot water over the top of the cake. Do not stir the water into the batter. (If you use a spoon or spatula to break the fall of the water, it will spread out evenly).
- Pour 1-1/4 cups of water into the bottom of the inner pot of the Instant Pot.
- Place the cake pan onto a foil sling or a rack with handles and lower it into the inner pot.
- Attach the lid and make sure the venting valve is in the sealed position.
- Cook on high pressure for 15 minutes.
- Do a quick release of the pressure. (Push the venting valve to let out the steam and pressure).
- Serve warm with ice cream.
Video
Notes
- Make sure you do a quick release of the pressure. If the cake sits in the Instant Pot for too long after the cooking time then it will overcook and get a rubbery texture.
- Do not pour more than 1-1/4 cups of water into the bottom of the inner pot of the Instant Pot. If you add additional water then it will take longer for the Instant Pot to come up to pressure and over-cook the cake.
- When you pour the hot water over the top of the cake, use the back of a spoon to break the fall of the water.
Nutrition
Serving: 1 | Calories: 273kcal | Carbohydrates: 46g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 236mg | Potassium: 196mg | Fiber: 3g | Sugar: 33g | Vitamin A: 231IU | Calcium: 86mg | Iron: 2mg
