Instant Pot Chocolate Cake Bites Recipes

CHOCOLATE CAKE IN THE INSTANT POT®

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add sugar and butter to the pot; stir until butter melts, about 5 minutes. Add milk and cocoa powder. Whisk until smooth and starting to bubble, about 5 minutes. Remove pot and let chocolate mixture cool, 5 to 10 minutes.
• Pour 1/2 cup chocolate mixture into a small bowl. Reserve for drizzling over the cake.
• Whisk eggs, one at a time, into the remaining chocolate mixture in the pot. Add flour and baking soda; mix thoroughly.
• Return pot to the cooker. Close and lock lid. Select Cake function according to manufacturer's instructions. Set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
• Switch to Warm function after timer goes off. Set timer for 30 minutes.
• Unlock and remove lid; lift out pot. Run a knife around the sides of the pot to release cake. Place a serving plate on top. Invert cake onto the serving plate.
• Poke holes in the cake with a toothpick or sharp knife. Drizzle reserved chocolate mixture slowly over the cake, letting it absorb the chocolate.

INSTANT POT CHOCOLATE CAKE BITES

Steps:

• Place the sugar, self raising flour, cocoa and butter into a mixing bowl. Rub the fat into the other dry ingredients until you have a mixture that resembles coarse breadcrumbs.
• Add the eggs, milk, honey and vanilla and mix well with a fork until you have a thick chocolate cake batter.
• Flour your egg moulds and pour in your cake batter until almost full. Give them a quick wipe clean to remove any splatters.
• Place a chunk of chocolate into each mould until it is almost submerged.
• Place 2 cups of water into the bottom of your Instant Pot inner pot.
• Add the trivet.
• Place the lids on your egg moulds and stack them over the trivet and then place the lid on your Instant Pot Pressure Cooker.
• Set the time to 12 minutes on manual pressure.
• When it beeps leave for 10 minutes on natural pressure release.
• 1Place the chocolate bites on the kitchen worktop and allow to cool with the lids off but the bites still in the moulds. This will take approximately 20 minutes.
• 1In the air fryer, break up and melt the ganache chocolate with the butter. Just 2 minutes at 160c/320f is enough. Then stir it with a spoon and add in the Greek yoghurt.
• 1Once cooled remove the chocolate cake bites from the moulds, pour chocolate ganache and grated chocolate over and serve.

CHOCOLATE CAKE BITES

Steps:

• Heat oven to 350°F. Make and bake cake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
• In large bowl, crumble cake. Add frosting; mix well. Roll into 1-inch balls; place on wax paper-lined cookie sheet. Freeze about 45 minutes or until firm. Refrigerate to keep chilled.
• In 1-quart microwavable bowl, microwave 8 oz of the candy coating uncovered on High 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second increments until melted and smooth.
• Remove one-third of the balls at a time from refrigerator. Using 2 forks, dip and roll 1 ball at a time in coating. Place on wax paper-lined cookie sheet; immediately decorate with sprinkles. Refrigerate cake balls about 10 minutes or until coating is set. Melt remaining candy coating in 6-oz batches; dip remaining balls. (Reheat coating in microwave if it is too thick to coat.) Serve at room temperature. Store in airtight container.