…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?
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