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Instant Pot: Chocolate Peanut Butter Mini Cake

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I’ve been enjoying working with chocolate recipes lately and this one is no exception. The one Ina Garten recipe that I’ve been a fan of is her “Beatty’s Chocolate Cake.” Her recipe involves a chocolate cake batter made with 1 cup each of buttermilk and brewed coffee. Maybe it’s an odd combination to some, but I will say that it results in a delicious, tender crumb.

When I decided to make Ina’s recipe for Beatty’s Chocolate Cake, I wanted to frost it with something other than chocolate frosting (which I’m sure is amazing too.) I’ve recently combined caramel and Nutella with chocolate… but one combination that seems to be a favorite is chocolate and peanut butter. Preparing Ina’s chocolate cake recipe as is, I also used her recipe for “Kathleen’s Peanut Butter Icing”. I prepared these in my mini bundt pan. To garnish, I topped these cakes with lightly toasted and salted Viriginia peanuts.

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Chocolate Peanut Butter Mini Cake
recipe adapted from Ina Garten

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Instant Pot: Chocolate Peanut Butter Mini Cake

ingredients:

Cooking spray, for greasing the pan
3/4 cup boiling water
1/3 cup good cocoa powder
1 1/3 cups all-purpose flour
1 1/4 cups sugar
1 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon kosher salt
1/2 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 cup freshly brewed hot coffee

instructions:

Spray your mini bundt pan (or chosen bakeware) with cooking spray. I’ve found that using cooking spray is enough to prevent the cake from sticking… but if you find flour works best for you, you can flour your pans as well.
Combine 3/4 cup boiling water and cocoa powder, stirring until smooth; set aside.
In a large bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt.
In another bowl, combine the buttermilk, oil, eggs, and vanilla.
Slowly add the wet ingredients (water + cocoa mixture and the buttermilk mixture) to the dry until a batter comes together.
Add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
Pour the batter into the prepared mini bundt pan.
In your Instant Pot:
Plug in the IP with insert in place. Add 1 1/2 cups water to the IP for pressure cooking.

Carefully place the filled bundt pan on a trivet with handles and lower the cake into the bottom of the Instant Pot. You can also use a sling if you don’t have a trivet with handles.

Secure the lid of the IP and ensure the valve is set to SEALING. 

Press MANUAL and adjust the time to 25 minutes on HIGH pressure.
The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 25 (the number of minutes you initially set) and will begin to countdown to 0 minutes.
When the IP beeps after pressure cooking for 25 minutes, allow your IP to naturally release pressure for 10 minutes. While naturally releasing pressure (also known as NPR or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure). No need to touch your IP while it naturally releases pressure. The pin at the top of your IP will drop when all pressure has been released and it’s safe to open. 

When the display reflects 10 (which is 10 minutes since the IP has beeped) all pressure should have naturally released. If not, turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it’s safe to open.

Open up your IP when the pin has dropped (allow a few minutes for this to happen). The IP will automatically default to the WARM mode – turn to OFF.

Carefully lift cake from the IP and allow to cool completely before frosting.

Created using The Recipes Generator
Kathleen’s Peanut Butter Icing

1 cup confectioners’ sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream

Lightly salted & toasted peanuts for garnish

Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

You can frost your cake however you’d like. For my mini bundts, I just used my off set spatula to frost the tops and garnished with peanuts.

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