Prepare to embark on a culinary adventure that will transform your dessert game forever! This Instant Pot Chocolate Stout Bundt Cake is not just a recipe—it's a decadent experience that combines the rich, deep flavors of chocolate and stout beer into a moist, irresistible masterpiece. Imagine a cake so tender it practically melts in your mouth, with a complex flavor profile that will make your taste buds dance with joy. Whether you're a baking enthusiast or a chocolate connoisseur, this recipe promises to elevate your dessert skills and impress everyone at your table.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup stout beer
- 1 cup unsweetened cocoa powder
- 1/2 cup butter
- 1 cup sugar
- 1/2 cup brown sugar
- 3 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Begin by preparing your Instant Pot. Place the trivet inside the pot and add 1 cup of water to the bottom. This will create steam for cooking the cake.
- In a medium saucepan, melt 1/2 cup of butter over low heat. Once melted, remove from heat and stir in 1 cup of stout beer until well combined.
- In a large mixing bowl, sift together 1 cup of unsweetened cocoa powder, 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Set this dry mixture aside.
- In another mixing bowl, combine 1 cup of granulated sugar and 1/2 cup of brown sugar. Add the melted butter and stout mixture to the sugars and whisk until smooth.
- Add the 3 large eggs to the wet ingredients, one at a time, whisking well after each addition until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Grease a Bundt pan thoroughly with butter or cooking spray to ensure easy removal of the cake after baking.
- Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
- Cover the Bundt pan tightly with aluminum foil to prevent moisture from getting in during the cooking process.
- Place the Bundt pan on the trivet inside the Instant Pot. Secure the lid and set the valve to the sealing position.
- Set the Instant Pot to cook on high pressure for 50 minutes. Once the cooking time is complete, allow for a natural pressure release for about 10-15 minutes before carefully switching the valve to venting to release any remaining steam.
- Once the pressure has fully released, carefully remove the lid and use oven mitts to lift the Bundt pan out of the Instant Pot.
- Let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, you can dust the cake with powdered sugar or drizzle it with chocolate ganache for an extra touch before serving.
Tips
- Choose a high-quality stout beer for maximum flavor depth—dark stouts like Guinness work wonderfully.
- Make sure all ingredients are at room temperature for better mixing and a more uniform cake texture.
- Do not overmix the batter; mix just until ingredients are combined to keep the cake tender.
- Grease your Bundt pan meticulously to ensure the cake releases cleanly.
- Use a foil sling when placing the pan in the Instant Pot for easier removal.
- Allow the natural pressure release to prevent the cake from becoming dense or tough.
- Let the cake cool completely before adding any frosting or powdered sugar for the best presentation.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 6g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 85mg
