Pressure Cooker (Instant Pot) Chocolate Cake Bites

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Delicious and easy Instant Pot Chocolate Cake Bites are the perfect easy and delicious treat. Mini chocolate cake stuffed with cookie dough and  covered in an incredible chocolate ganache.

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Chocolate and I should be best friends because I love a good slice of chocolate cake, a good fudgy brownie, and delicious s’mores. I also love my Instant Pot Pressure Cooker, so it was about time I made a chocolate dessert in it.

After deciding to make this dessert, I figured it would be a wonderful idea to use my egg bite mold that I use to make my Instant Pot Egg Bites. I’m excited to find another delicious and yummy use for my egg bite mold.

Egg Bite Mold

I also added cookie dough to the mix so I could have the best of both worlds.

How to make Instant Pot Chocolate Cake Bites

First, grab your cookie dough and make 7 equal sized balls. Place balls on a baking sheet and place in freezer for about 30 minutes, until they freeze. You can skip this step if you’re not a fuge fan of cookie dough.

Generously grease egg bite molds with butter and set aside.

Then whisk your flour, cocoa powder, baking powder, baking soda and salt in a bowl. Set aside.

In a separate bowl, use a mixer to mix to mix softened butter and white sugar until combined. Add egg and vanilla extract and mix until incorporated. Add buttermilk and chocolate flour mixture to bowl and stir until fully incorporated and smooth.

Remove frozen cookie dough from freezer and place cookie dough balls in the egg molds, one per hole.

Add chocolate mixture into the holes, filling until the top.

Place mold on bakeware sling or you can make a foil sling. Add 1 cup of water in the pressure cooker and then add cake bites in pressure cooker.

Cook on high pressure for 12 minutes. Once timer goes off, quick release and open lid. 

Remove sling from Pressure Cooker and allow cake bites to completely cool in the egg bites mold.

Once cooled, remove chocolate bites from mold by flipping it over.

Then it’s time to make your ganache. In a bowl, combine heavy cream and chocolate chips. Microwave for 1 minute. Remove and whisk until smooth. Pour over tops of cookie dough bites and enjoy 🙂

Important Notes on Instant Pot Chocolate Cake Bites

• To ensure your bites don’t stick to the bowl, use a generous amount of butter when greasing the bolds AND allow the mold to completely cool in the molds before removing. If not, they will stick and break apart. It’ll still taste good though.
• This cake creates a rich and moist chocolate cake.

Looking for more Instant Pot Desserts? Try these out:

• Instant Pot Carrot Cake Cheesecake
• Instant Pot Bread Pudding
• 30+ Instant Pot Desserts
• Instant Pot Rice Pudding

Print Pin

5 from 1 vote

Pressure Cooker (Instant Pot) Chocolate Cake Bites

These Instant Pot Chocolate and Cookie Dough Cake Bites are easy, delicious, and moist and topped with a smooth chocolate ganache.

Course Dessert

Cuisine American

Keyword instant pot chocolate cake

Prep Time 40 minutes

Cook Time 12 minutes

Resting Time 1 hour

Total Time 1 hour 52 minutes

Servings 3 people

Calories 699kcal

Author Tanya

Ingredients

• 4 oz Premade Cookie Dough
• 6 Tbsp All-Purpose Flour
• 3 Tbsp Cocoa Powder
• ½ tsp Baking Powder
• ¼ tsp Baking Soda
• ¼ tsp Salt
• ¼ cup Butter Softened
• ½ cup White Sugar
• 1 large Egg
• ½ tsp Vanilla Extract
• 6 oz Buttermilk
• ¼ cup Chocolate Chips
• ¼ cup Heavy Cream

Instructions

• Roll the balls of dough. Place in freezer for 30 minutes, or until frozen.
• Combine flour, baking powder, baking soda, salt, and cocoa powder in a bowl. Set aside.
• Beat butter and sugar in a bowl with an electric mixer. Add egg, vanilla extract and mix until combined. Add flour mix and butter milk in batches until incorporated.
• Grease egg bite mold. Place cookie dough pieces in egg bite mold. Pour batter on top. Pour 1 cup of water in IPlace in IP on trivet. Cook in high pressure 12 minutes. Quick release. Remove. Allow to completely cool in the bites pan. Removing them too early will have them fall apart. Use a knife to loosen
• Make ganache. Add heavy cream and chocolate chips in microwave safe bowl. Cook for 1 minute. Open and stir until chocolaty and smooth. Pour over bites. Enjoy 🙂

Suggested Tools

6 Qt Pressure Cooker

Video

Notes

Bites need to completely cool in egg bites mold

This recipe was created in a 6QT Instant Pot Pressure Cooker

Nutrition

Calories: 699kcal | Carbohydrates: 85g | Protein: 9g | Fat: 38g | Saturated Fat: 21g | Cholesterol: 135mg | Sodium: 644mg | Potassium: 350mg | Fiber: 3g | Sugar: 60g | Vitamin A: 970IU | Calcium: 151mg | Iron: 2.6mg

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Although myforkinglife.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will myforkinglife.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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