Instant Pot Spelt Chocolate Cake

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Something I love cooking in my Instant Pot: CAKE. 

It's cleaner than cooking in the oven, we end up with a smaller cake that we all eat fresh - in a couple of days - and it results in an all-round moister cake. You can't argue with all this. 



So. 

Instant Pot Cake. 

This cake is roughly based on the Carrot Cake recipe in Jenny Tschiesche's best-selling book The Modern MultiCooker Cookbook. It uses spelt as the flour, so it's not totally gluten free, but is thought to be more easily digested than regular wheat flour. But it's definitey a no-go if you're coeliac or need to be gluten free. It's has a soft crumb and a rich chocolate flavour. Oh, and it's ready in around half an hour. 



Finally - eat with fresh raspberries. SO GOOD. 

Instant Pot Spelt Chocolate Cake
Made in a 6-quart model - I have this one
Makes one six-inch cake, cuts into around 8 small slices
Ingredients
80g butter, softened
80g dark muscovado sugar
2 eggs
140g spelt flour (I use Dove's wholegrain spelt flour)
2 tsp baking powder
1 tsp instant espresso powder
2 tbsp cocoa powder (not drinking chocolate, use the cocoa you use for baking)
a third of a cupful of chocolate chips

raspberries and icing sugar, to serve

Method
Line the bottom of a six-inch cake tin with removable base, with a circle of greaseproof paper.

In a bowl, cream together the softened butter and muscovado sugar until it forms a uniform batter and then beat in the eggs. Fold in the flour, baking powder, espresso powder, cocoa and chocolate chips. Mix well. adding a tablespoon or two of milk to loosen the batter a little, if it's too stiff. It will be stiffer than normal cake batter, but go with it. Scrape into your prepared tin. 

Place the trivet into your Instant Pot and add two cups of water. Lower the cake tin into it, and secure the lid. Flick the valve to 'SEALING' and set the Instant Pot to MANUAL/PRESSURE COOK for 30 minutes. 

Once the Instant Pot beeps and the cooking time is up, leave the pressure to release a little on its own for 15 minutes. Then release any remaining pressure by carefully turning the lever. 

Once the pressure has been released, open the lid. Using a clean tea towel (everything will be hot and steamy), carefully lift the cake out using the trivet handles and place on a plate. Dab the top of the cake with the tea towel if you need to - avoid getting the top of the cake wet. 

Let the cake cool completely and then cut into slices and serve, with a tumble of fresh raspberries and a dusting of icing sugar. 



Have you made this recipe? If you have, let me know what you think - and tag me on Instagram @joromerofood - I'd love to see! 





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