…and the results are amazing!
This recipe is hands-down one of our most popular recipes. I hear from people all the time who say that THIS is the chocolate cake their family loves. They make it all the time (so do we).
Of course I had to see if it worked to make it in the Instant Pot. And, it does!
At first, I made the cake in a 7-inch springform pan. Then I tried splitting the batter between 2 stackable stainless steel pans. (Both fit in the 6 quart Instant Pot, by the way.) Both options worked great.
Beautiful, just beautiful.
This easy Instant Pot chocolate sourdough cake is so moist and delicious that a little drizzle of chocolate sauce on top is all you need. 🙂
Yields 1 or 2 7-inch cakes, depending on depth of pan.
- ½ cup sourdough starter
- ½ cup whole milk
- ⅞ cup whole wheat pastry, spelt, or einkorn flour
- ½ to ¾ cup Rapadura or other unrefined sugar
- ½ cup barely melted coconut oil
- 1 teaspoon vanilla extract
- 1 egg
- ⅜ cup cocoa powder (preferably not Dutch process)
- ½ teaspoon sea salt
- ¾ teaspoon baking soda
- ½ teaspoon finely ground teeccino or instant coffee substitute like Roma, Pero, Cafix, or Dandy Blend
- Combine the starter, milk and flour in a mixing bowl.
- Cover and let rest at room temperature for 8 to 12 hours, or overnight — even 24 hours.
- When the souring time is over, put 2 cups of water in the cooking pot, as well a trivet.
- Put a glass lid or plate on the cooker.
- If using an electric cooker, put it on saute so it can begin preheating. If using a stove-top cooker, turn on the burner to medium to being preheating.
- In a separate mixing bowl, combine Rapadura, coconut oil, vanilla, egg and cocoa powder.
- Add sourdough mixture, salt, baking soda and coffee substitute.
- Beat until smooth.
- Pour into 7-inch springform pan or evenly between 2 greased stainless steel stackable pans. Or, this greased and floured glass bundt pan. The stackable pans come with a lid so use it; otherwise, cover your cake pan with a layer of parchment paper and then aluminum foil.
- Using a sling, transfer pan(s) into cooker.
- Put on the lid of your cooker, checking that the seals and all components are in good shape, including being in the sealing position.
- If using an electric cooker, set to high for 25 minutes with stackable pans or 30 minutes with the springform or bundt pan. If using a stove-top cooker, bring to high pressure and maintain pressure for a cook time of 25 minutes with stackable pans or 30 minutes for springform or bundt pan.
- When cooking time is over, if using an electric cooker, hit the Cancel button to turn off the heat, and also unplug it. With a stove-top cooker, remove from heat.
- Let sit undisturbed for 10 minutes.
- Then, if still not depressurized, use quick release.
- Carefully transfer out of cooker and put on a rack to cool. If you used the springform pan, unclasp the ring and remove it. If you used the bundt pan, carefully tip it out of the pan onto a plate or platter (when cool).
- Drizzle chocolate sauce on cake and enjoy!
- Blend all ingredients together in food processor or blender.
- Drizzle over chocolate cake.
- Chill leftovers. If serving again, let come to a cool room temperature and give a quick stir to smooth out the texture.
Have you tried this Chocolate Sourdough Cake yet? Would you like to try it in your Instant Pot?
This post was featured in 22 Real Food Instant Pot Desserts.
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