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Instant Pot Bourbon
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Instant Pot Chocolate Bourbon Bundt Cake

Chocolate Bundt cake with lots of bourbon flavor.
Course Dessert
Cuisine American
Keyword Chocolate-Bourbon, Instant Pot
Prep Time 20 minutes
Cook Time 32 minutes
Natural Release and Cooling Time 1 hour
Total Time 52 minutes
Servings 10
Author Anna
Cost 5

Ingredients

  • 1 cup all-purpose flour (134 grams)
  • 1 cup granulated sugar, scant cup (190 grams)
  • 6 tablespoons unsweetened natural cocoa powder (35 grams)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt, scant
  • 1 large egg
  • 1/2 cup vegetable oil (114 grams)
  • 1/2 cup whole milk
  • 1/2 teaspoon of vanilla
  • 1/3 cup bourbon
  • 1/4 cup miniature semisweet chocolate chips

Ganach

  • 1 oz heavy cream
  • 1.5 oz dark chocolate, chopped (can use a little more)

Instructions

  • Spray a 6-7 inch Instant Pot Bundt fluted pan (3 1/2 inch high sides) with flour-added baking spray or grease with shortening.
  • Combine the flour, sugar, cocoa, baking soda, baking powder and salt in a mixing bowl and stir very well to combine. Add the egg, oil, milk and vanilla and stir just until blended.
  • Add the bourbon and beat with the mixer for about 30 seconds, scraping side of the bowl. Stir in the chocolate chips. Pour the batter into the prepared Bundt pan. It should come around half way up the sides. Note: I have not been covering the pot with foil for this cake. If condesation collects on the surface, I just dab it off with a paper towel.
  • Put the trivet in the Instant Pot. Boil 1 1/2 cup of water in the microwave and pour it into the Instant Pot. Set the cake on the trivet. Cover the Instant Pot, set the valve to the middle position and set the timer to 33 minutes. Allow a 33 minute cook time and a 15 minute release. Remove top (the smell of the cake will be interesting at this point - very strong cocoa).
  • Carefully remove Bundt from the Instant Pot. You can do this by using the handles of the trivet, or just using oven mitts and lifting the pan out.
  • Allow the cake to cool for about 20 minutes, then carefully turn from the pan.
  • To make the ganache, heat the cream in a microwave-safe bowl or 2 cup measure until it just starts to boil. Add the chopped chocolate and stir until smooth. Let cool so that it thickens slightly, then pour over the cake.