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Pressure-Cooker Molten Mocha Cake

Total Time

Prep: 10 min. Cook: 25 min. + releasing

Makes

6 servings

Updated: Nov. 17, 2022
When I first made my decadent chocolate cake, my husband's and daughter's expressions said it all. She says it's one of her "most favorites." Later, I took one of these to our next-door neighbors. Their teenage son, who answered the door, ate the whole thing without telling anyone else about it! —Aimee Fortney, Fairview, Tennessee
Pressure-Cooker Molten Mocha Cake Recipe photo by Taste of Home

Ingredients

  • 4 large eggs, room temperature
  • 1-1/2 cups sugar
  • 1/2 cup butter, melted
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup baking cocoa
  • 1 tablespoon instant coffee granules
  • 1/4 teaspoon salt
  • Fresh raspberries or sliced fresh strawberries and vanilla ice cream, optional

Directions

  1. Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. In a large bowl, beat eggs, sugar, butter and vanilla until blended. In another bowl, whisk flour, cocoa, coffee granules and salt; gradually beat into egg mixture.
  2. Transfer to a greased 1-1/2-qt. baking dish. Cover loosely with foil to prevent moisture from getting into dish. Fold and 18x12-in. piece of foil into thirds, making a sling. Use the sling to lower the dish onto the trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 25 minutes.
  3. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. A toothpick should come out with moist crumbs. Using foil sling, carefully remove baking dish. If desired, serve warm cake with berries and ice cream.

Test Kitchen tips
  • Top with caramel and chopped nuts for a turtle flavor variation.
  • Nutrition Facts

    1 serving: 723 calories, 29g fat (16g saturated fat), 247mg cholesterol, 403mg sodium, 107g carbohydrate (76g sugars, 3g fiber), 12g protein.

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