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Pressure Cooker Molten Mocha Cake Recipe

Pressure Cooker Molten Mocha Cake Recipe
Pressure Cooker Molten Mocha Cake Recipe photo by Taste of Home
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Pressure Cooker Molten Mocha Cake Recipe

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When I first made my decadent chocolate cake, my husband and daughter's expressions said it all. She says it's one of her "most favorites." Later, I brought one of these to our next-door neighbors. Turns out their teenage son, who'd answered the door, ate the whole thing without telling anyone else about it! —Aimee Fortney, Fairview, Tennessee
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min. + releasing
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min. + releasing

Ingredients

  • 1 cup water
  • 4 large eggs
  • 1-1/2 cups sugar
  • 1/2 cup butter, melted
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup baking cocoa
  • 1 tablespoon instant coffee granules
  • 1/4 teaspoon salt
  • Fresh raspberries or sliced fresh strawberries and vanilla ice cream, optional

Directions

Pour water into a 6-qt. electric pressure cooker. In a large bowl, beat eggs, sugar, butter and vanilla until blended. In another bowl, whisk flour, cocoa, coffee granules and salt; gradually beat into egg mixture.
Transfer to a greased 1-1/2-qt. baking dish. Cover loosely with foil (to prevent moisture from getting into dish). Place on a trivet with handles; lower into pressure cooker. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 25 minutes.
When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's directions. A toothpick should come out with moist crumbs. If desired, serve warm cake with berries and ice cream. Yield: 4 servings.
Originally published as Pressure Cooker Molten Mocha Cake in One Pot Instant Pot Winter 2017

  • 1 cup water
  • 4 large eggs
  • 1-1/2 cups sugar
  • 1/2 cup butter, melted
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup baking cocoa
  • 1 tablespoon instant coffee granules
  • 1/4 teaspoon salt
  • Fresh raspberries or sliced fresh strawberries and vanilla ice cream, optional
  1. Pour water into a 6-qt. electric pressure cooker. In a large bowl, beat eggs, sugar, butter and vanilla until blended. In another bowl, whisk flour, cocoa, coffee granules and salt; gradually beat into egg mixture.
  2. Transfer to a greased 1-1/2-qt. baking dish. Cover loosely with foil (to prevent moisture from getting into dish). Place on a trivet with handles; lower into pressure cooker. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 25 minutes.
  3. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's directions. A toothpick should come out with moist crumbs. If desired, serve warm cake with berries and ice cream. Yield: 4 servings.
Originally published as Pressure Cooker Molten Mocha Cake in One Pot Instant Pot Winter 2017

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