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Instant Pot Chocolate Espresso Pudding Cake

2024-02-11
  • Yield: 8
  • Servings: 8
  • Prep Time: 15m
  • Cook Time: 11m
  • Ready In: 26m

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Nutritional Info

This information is per serving.

  • Calories

    143.7
  • Carbohydrates

    26.4 g
  • Cholesterol

    0.3 mg
  • Fat

    3.8 g
  • Fiber

    1.6 g
  • Protein

    2.6 g
  • Saturated Fat

    0.5 g
  • Serving Size

    1
  • Sodium

    245.0 mg
  • Sugar

    13.7 g
  • Trans Fat

    0.0 g
  • Unsaturated Fat

    1.0 g
  • Potassium

    93.9 mg
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Instant pot chocolate espresso pudding cake. Satisfy your sweet cravings with our irresistible instant pot chocolate espresso pudding cake. Made with rich chocolate and bold espresso, this dessert is a must-try.

How to Make Chocolate Espresso Pudding Cake in an Instant Pot

To make this mouthwatering dessert, start by greasing the inside of your instant pot with cooking spray. This will ensure that the cake doesn’t stick to the pot and comes out easily once it’s done.

Next, in a mixing bowl, combine 5 tablespoons of sugar, 4 ounces of chopped bittersweet chocolate, 1/3 cup of all-purpose flour, 1/4 cup of unsweetened cocoa, and 1/4 teaspoon of salt. Mix these dry ingredients until well combined.

Whisk together 2 eggs and 1/2 cup of milk in a separate bowl. Gradually add the egg mixture to the dry ingredients, stirring until the batter is smooth and well incorporated.

Now, it’s time to add the star ingredient – espresso. Brew a strong cup of espresso and pour it into the batter. The bold coffee flavor will enhance the richness of the chocolate and take this cake to a whole new level of deliciousness.

Pour the batter into a heatproof dish that fits inside your instant pot. Place the dish on a trivet inside the pot, and add 1 cup of water to the bottom of the pot. This will create steam and help cook the cake evenly.

Secure the instant pot lid and set it to high pressure for 25 minutes. Once the cooking time is up, allow the pressure to release naturally for 10 minutes before carefully removing the lid.

The result? A moist and decadent chocolate espresso pudding cake that will impress your taste buds. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate indulgence.

With the convenience of the instant pot, you can enjoy this heavenly dessert in no time. So why wait? Treat yourself to a slice of our instant pot chocolate espresso pudding cake today.

Chocolate Pudding Cake Serving Suggestions

Once you’ve made this delectable instant pot chocolate espresso pudding cake, it’s time to think about how to serve it. Here are some serving suggestions that will take your dessert to the next level:

1. Whipped Cream and Fresh Berries: Top your warm chocolate pudding cake with a generous dollop of whipped cream and a handful of fresh berries. The creamy sweetness of the whipped cream and the tartness of the berries will complement the rich chocolate flavors perfectly.

2. Vanilla Ice Cream: Serve a slice of the warm cake with a scoop of creamy vanilla ice cream. The contrast between the warm cake and the ice cream creates a delightful sensory experience, and the vanilla flavor pairs beautifully with the chocolate and espresso.

3. Chocolate Ganache: Drizzle a luscious chocolate ganache over the top of the cake for an extra dose of chocolatey goodness. The smooth and glossy ganache will add a touch of elegance to your dessert and make it even more indulgent.

4. Dusting of Powdered Sugar: For a simple yet elegant presentation, dust the top of the cake with a sprinkle of powdered sugar. This adds a touch of sweetness and a beautiful finishing touch to the dessert.

5. Coffee or Espresso: Pair your chocolate pudding cake with freshly brewed coffee or espresso. The combination of the rich chocolate flavors and the bold coffee will create a harmonious balance of flavors.

With these serving suggestions, you can elevate your instant pot chocolate espresso pudding cake into a show-stopping dessert that will impress your guests or satisfy your sweet tooth. Get creative and enjoy the deliciousness!

How to Store Cake Leftovers

Once you’ve enjoyed your delicious instant pot chocolate espresso pudding cake, you may find yourself with some leftovers. To ensure that your cake stays fresh and tasty, follow these simple storage tips:

1. Allow the Cake to Cool: Before storing the cake, make sure it has completely cooled down. This will prevent condensation from forming inside the container and keep the cake from becoming soggy.

2. Wrap it Properly: To keep your cake moist, wrap it tightly in plastic wrap or place it in an airtight container. This will help to preserve its freshness and prevent it from drying out.

3. Refrigerate or Freeze: Depending on how long you plan to store the cake, you can either refrigerate or freeze it. If you’re planning to consume it within a few days, refrigeration is sufficient. However, if you want to keep it for a longer period, freezing is the best option.

4. Refrigeration: If you choose to refrigerate the cake, place it in the refrigerator in its wrapped or containerized form. It will stay fresh for up to 3-4 days. Before serving, allow the cake to come to room temperature for the best texture and flavor.

5. Freezing: To freeze the cake, wrap it tightly in plastic wrap and then place it in a freezer-safe container or bag. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, thaw the cake in the refrigerator overnight and bring it to room temperature before serving.

Instant Pot Chocolate Espresso Pudding Cake

Ingredients

  • 5 tablespoons granulated sugar
  • 4 oz (120 g) bittersweet chocolate, chopped
  • 2 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 1/4 cup unsweetened cocoa
  • 1/4 teaspoon salt
  • 2 eggs, yolks and whites, separated
  • 2 tablepoons coffee-flavored liqueur
  • 2 teaspoons instant espresso granules
  • 2 cups (500 ml) ice cream

Method

Step 1

Put 2 cups of water into the Instant Pot. Put the steamer rack in the pot and make sure the handles are up.

Step 2

To make a cake, spray a round pan with cooking spray and sprinkle 1 tablespoon of sugar on it. Make sure the sugar covers the bottom and sides of the pan.

Step 3

Mix chocolate and butter in a small bowl that can be used in the microwave. Heat it on high for 30-45 seconds until it becomes liquid.

Step 4

Get a dry measuring cup and fill it up with flour, then make it level with a knife. Put flour, cocoa, and salt in a small bowl and mix them together.

Step 5

To make fluffy egg whites, use a mixer to beat them until they look foamy. Then, slowly add sugar while still beating until the egg whites look firm and pointed.

Step 6

Mix the egg yolks and sugar in a big bowl. Use a mixer on high speed until it becomes thick and light. Slowly mix in the liqueur, espresso, and chocolate.

Step 7

Mix the egg whites and yolks mixture together. Then, carefully add the flour mix bit by bit and gently mix it in.

Step 8

Spoon batter into pan, spread it gently (don't squash it). Cover with foil, making sure it fits tightly around the sides and bottom of the pan. Carefully put the pan in the cooker.

Step 9

Close the pot and lock the lid. Then, turn the steam release handle to the "Sealing" position. Next, choose the Manual function and set it to cook on high pressure for 11 minutes.

Step 10

When the time's up, turn off the cooker. Open it using the Quick Pressure Release. Take the pan out of the cooker with the handles on the rack. Put the warm cake in bowls and serve it right away with ice cream. Add chocolate shavings on top if you want.

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