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Instant Pot Triple Chocolate Box Cake with Chocolate Chip Ganache Recipe

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  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 7 servings
  • Category: Dessert
  • Method: Instant Pot
  • Cuisine: American

Description

This Instant Pot Triple Chocolate Box Cake is a decadent and easy-to-make dessert combining rich chocolate flavors with the convenience of pressure cooking. Using a simple box cake mix enhanced with eggs, oil, and water, it gets cooked to perfection in an Instant Pot, resulting in a moist and tender bundt cake. The cake is topped with a luscious semi-sweet chocolate ganache and sprinkled with mini chocolate chips for an irresistible finish.

Ingredients

Scale

For the Cake

  • 1 box triple chocolate cake mix
  • 3 eggs
  • 1 ¼ cups water
  • ½ cup oil
  • 1 cup semi-sweet chocolate chips

For the Ganache

  • ½ cup heavy whipping cream
  • 1 cup mini chocolate chips (for topping)

Instructions

  1. Prepare the Batter: In a large bowl, thoroughly mix the triple chocolate cake mix, eggs, water, and oil until smooth and well combined.
  2. Grease the Pan: Lightly grease and flour a 7-inch bundt pan to prevent sticking.
  3. Fill the Pan: Pour the prepared cake batter into the bundt pan, filling it about three-quarters full to allow for rising.
  4. Add Water to Instant Pot: Pour 1 cup of water into the inner pot of your Instant Pot and place the trivet inside to elevate the cake pan.
  5. Position Cake in Instant Pot: Create a foil sling to safely lower the filled bundt pan onto the trivet inside the Instant Pot.
  6. Secure Foil Sling: Loosely fold the foil sling over the top of the bundt pan to stabilize it during cooking.
  7. Seal the Instant Pot: Close the Instant Pot lid securely and set the valve to the sealing position.
  8. Cook the Cake: Set the Instant Pot to high pressure and cook for 35 minutes to ensure the cake is fully baked.
  9. Release Pressure: Perform a quick pressure release once the cooking time is complete.
  10. Cool the Cake: Remove the bundt pan carefully and let the cake cool on a cooling rack for 30 to 60 minutes.
  11. Remove Cake from Pan: Run a knife gently around the edges to loosen the cake, then invert it onto a wire rack placed over a cookie sheet to catch any drips.
  12. Heat the Cream: In a small pot, heat the heavy whipping cream until it just begins to boil, then remove from heat.
  13. Prepare Ganache: Place the semi-sweet chocolate chips in a heat-safe bowl, pour the hot cream over them, and whisk until the mixture is smooth and glossy.
  14. Apply Ganache: Pour the chocolate ganache evenly over the cooled cake, allowing it to drip down the sides.
  15. Add Toppings: Sprinkle mini chocolate chips generously over the ganache-covered cake for extra texture and flavor.
  16. Set Ganache: Allow the ganache to set for a few minutes before slicing and serving to enjoy the cake at its best.

Notes

  • Ensure the bundt pan fits comfortably inside your Instant Pot before beginning.
  • The foil sling makes it easier and safer to lift the cake out after cooking.
  • Do not skip cooling before removing the cake from the pan to prevent breaking.
  • Ganache can be warmed gently again if it thickens too much before glazing.
  • Use a wire rack on a cookie sheet to catch any ganache drips and keep your countertop clean.

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