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Prep time
15 minutes
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Cook time
35 minutes
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Serves
6
Author Notes
A dense and very chocolatey cake with hints of raspberry. This cake is done in the instant pot, making it a great cake for a hot day, when you do not want to turn on your oven. —Rinku Bhattacharya /Spice Chronicles
Ingredients
- For the cake
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1/2 cup
fresh raspberries
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5 tablespoons
melted butter
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6 ounces
dark chocolate, broken into smaller pieces
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1/4 cup
cocoa
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1/3 cup
sugar
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2/3 cup
all purpose flour
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1 teaspoon
baking powder
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1
egg, well beaten
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1 tablespoon
yogurt or sour cream
- To finish
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1/3 cup
chocolate chips
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Raspberries
Directions
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Prepare a 6 inch cake pan by greasing and lining with parchment paper
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Place a trivet in he instant pot and pour 1 cip of water into the steel insert.
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Puree the raspberries and set aside.
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Place the butter and dark chocolate in a microwave safe container. Heat for 30 seconds. Stir well. Heat for another 30 seconds and mix well until melted.
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Pour into a mixing bowl. Stir in the rasberries.
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In another bowl, stir in the cocoa, sugar, flour and baking powder iuntil well mixed.
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Add in the egg and sour cream into the chocolate butter mixture.
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Stir in the flour cocoa mixture and mix well. Do not overbeat. Pour into the cake pan.
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Cover with foll. Place on the trivet. Cook on the cake setting for 30 minutes. Allow a natural release. Carefully remove the cake pan.
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Remove the foil, remove the cake on a platter. Sprinkle with the chips on top. in a random fashion.
Place a few fresh raspberries on the top. Serve warm or cool.
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