Instant Pot เค้กช็อกโกแลต

1.Prepare two 6-inch cake pans by lining them with parchment paper.

2.Dissolve the cocoa powder in hot water and set aside.

3.Sift the flour, baking powder, baking soda, and salt into a mixing bowl. Add the brown sugar and stir to combine.

4.Add the milk, vanilla extract, melted butter, and cocoa mixture. Stir until well combined. Divide the batter evenly into the pan, about 300 g per pan. Cover tightly with aluminum foil.

5.Place a steaming rack into Instant Pot. Add 1 cup of water. Place the first cake pan on the rack, then place skewers on top of the cake pan to create a platform for the second pan on top. Close the lid.

6.Select the program (Cake / High Pressure / 40 min).

7.When the time is up, press the Cancel button and release the pressure. Remove the cakes and let them cool on a wire rack for 5 minutes. Remove the foil and let the cakes cool completely.

8.Prepare the frosting by melting dark chocolate and 30 g of cream in the microwave. Add the cocoa powder and stir until smooth.

9.Beat the butter and icing sugar until well combined. Add the chocolate mixture and continue to beat until smooth.

10.Add the remaining 90 g of cream and beat until well incorporated.

11.Remove the cakes from the pans. Trim the top of one cake to create a flat surface. Spread frosting on top, then place the second cake on top. Frost the entire cake with the remaining frosting. Slice and serve.