Instant Pot Chocolate Cake

I really have a sweet tooth, so of course I needed to use the Instant Pot to make a dessert.  I had just made a cheesecake for my birthday so I thought I would try a chocolate cake.    I don't really know how the IP saves me any time for this, but it will be great in the summer when I need cake and don't want to turn the oven on and heat up the kitchen.

This makes a one layer cake.  I did split the cake, fill it with a stabilized whipped cream and then frosted it with a whipped ganache.  It was rich and decadent.

We had a friend over for dinner, and we play Spades whenever we can.  I won this game so the cake was even more delicious.  Chocolate cake after winning at cards is the best!

Instant Pot Keto Chocolate Cake
for cake:
1/2 tsp. espresso powder
1 Tbsp. warm water
6 Tbsp. butter, softened
1/3 cup granulated Swerve
2 large eggs
2 tsp. vanilla extract
1/2 tsp. stevia glycerite
1 cup almond flour
6 Tbsp. unsweetened cocoa powder
1 tsp. baking powder
1/4 tsp. salt
1/8 tsp. baking soda
2 Tbsp. keto coffee liqueur, optional

for whipped cream:
1 tsp. gelatin
1 Tbsp. water
1 cup heavy whipping cream
2 Tbsp. confectioner's Swerve

for whipped ganache frosting:
3/4 cup heavy cream
1 cup chocolate chips, or semi sweet chocolate chopped (I use Lily's)

Spray a 7" or 8" springform pan with cooking spray, line bottom with a circle of parchment and spray parchment.
In a small cup dissolve expresso powder in warm water
In a medium sized bowl with a hand mixer or a stand mixer, mix butter and sweetener until light and fluffy.  Add eggs, vanilla, stevia glycerite and dissolved espresso powder, mix well. Add almond flour, unsweetened cocoa powder, baking powder, salt and baking soda and mix well, mixture will be stiff.  Cover top of pan with aluminum foil.
Spread mixture into prepared pan.  Place trivet in cooking pot in the Instant Pot.  Pour 1 1/2 cups of water in pot.  Place cake pan on top of trivet.  Close and lock lid.  Close steam release valve.  Turn IP on to manual, high pressure for 30 minutes, then quick release steam.  Remove cake pan from IP and let cool completely.

Once cool, slice cake into two layers, spread 1 Tbsp. coffee liqueur onto each half.

In a microwave safe small bowl or ramekin, sprinkle gelatin over water.  Let sit for 5 minutes.  Place ramekin in microwave heat on high for 20 seconds.  Remove from microwave and stir, let cool slightly.  In the meantime, place whipping cream in large bowl and whip on high.  When cream begins to bubble, add the sweetener slowly, then pour in the dissolved gelatin.  Whip to stiff peaks.

Place 1/2 cake on cake plate, using 2/3 of the whipped cream, spread to the edges of the cake, top with second layer of cake.  Place in refrigerator and save the rest of the whipped cream for decorating cake or to serve on the side.

Heat 3/4 cup heavy cream in a small saucepan.  When cream just begins to bubble around the edges, remove from heat and add chocolate.  Let sit for 5 minutes.  Stir until chocolate is completely melted. With a stand mixer, or hand mixer, whip chocolate until it lightens and thickens to a spreading consistency.  Frost cake with whipped ganache. Keep cake refrigerated.
Serves 12

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January 27, 2020  Sunrise 9:53 am  Sunset 4:14pm  Temp. H -18/ L -27°F