Best 4 Instant Chocolate Cake Recipes
Indulge in the rich, decadent goodness of our instant chocolate cake, a culinary masterpiece that combines classic flavors with the convenience of modern cooking methods. This moist, fluffy cake features a deep chocolate flavor that will tantalize your taste buds and leave you craving more. With a tender crumb and a luscious chocolate frosting, this cake is perfect for any occasion, from intimate gatherings to grand celebrations. Whether you're a seasoned baker or a novice in the kitchen, our step-by-step guide and detailed instructions will ensure that your instant chocolate cake turns out perfect every time. From the initial mixing of ingredients to the final frosting, we'll guide you through the process, providing tips and tricks along the way. So, gather your ingredients, preheat your oven, and prepare to embark on a delightful baking journey that will result in an irresistible chocolate cake that will impress family and friends alike.
Check out the recipes below so you can choose the best recipe for yourself!
INSTANT POT® TORTA CAPRESE (ITALIAN FLOURLESS CHOCOLATE-ALMOND CAKE)
This Italian cake called "Torta Caprese" comes from the island of Capri. It is a moist, dense, fudge-like chocolate cake served at tea time on the Amalfi Coast. Typically made in the oven, making it in an electric pressure cooker keeps it moist without risk of drying out.
Provided by Buckwheat Queen
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h25m
Yield 10
Number Of Ingredients 7
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.
Nutrition Facts : Calories 308.5 calories, Carbohydrate 22 g, Cholesterol 80.2 mg, Fat 23.3 g, Fiber 2.9 g, Protein 6.6 g, SaturatedFat 9.3 g, Sodium 86.5 mg, Sugar 17.8 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
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.
- Copyright (c)2011 Food Network Magazine, LLC. Published by Hyperion. Available wherever books are sold. All Rights Reserved. Photograph courtesy of Antonis Achilleos.
ISRAELI CHOCOLATE CAKE WITH INSTANT ICING
A recipe request From "A taste of Shabbos" an Aish Hatorah cookbook. (I changed the instructions since the first review)
Provided by Across the Ocean
Categories Dessert
Time 30m
Yield 1 cake
Number Of Ingredients 10
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.
Nutrition Facts : Calories 3903.3, Fat 205.3, SaturatedFat 38.1, Cholesterol 846, Sodium 3504.4, Carbohydrate 462.7, Fiber 9.1, Sugar 302, Protein 50.6
Tips:
- Use the right ingredients: Make sure you have all the ingredients you need before you start baking. Check the expiration dates on your baking powder and baking soda to ensure they are still active.
- Measure your ingredients accurately: Use a kitchen scale to measure your ingredients for the most accurate results. This is especially important for baking, as even a small difference in the amount of an ingredient can affect the outcome of your cake.
- Don't overmix the batter: Overmixing the batter can result in a tough, dense cake. Mix the batter just until the ingredients are combined.
- Bake the cake at the right temperature: The temperature of your oven can affect the texture and flavor of your cake. Make sure your oven is preheated to the correct temperature before you start baking.
- Don't open the oven door during baking: Opening the oven door during baking can cause the cake to fall. Wait until the cake is almost done baking before you check on it.
- Let the cake cool completely before frosting: Allow the cake to cool completely before frosting it. This will help the frosting to set properly and prevent it from melting.
Conclusion:
With these tips in mind, you're sure to bake a delicious and moist chocolate cake in your Instant Pot. This easy recipe is perfect for any occasion, and it's sure to be a hit with your family and friends.
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