Imagine a dessert that combines the rich, velvety texture of chocolate cake with a refreshing burst of mint, all created effortlessly in your Instant Pot. This Mint Chocolate Chip Cake is not just a recipe; it's a culinary adventure that transforms ordinary baking into an extraordinary experience. Whether you're a chocolate lover, a mint enthusiast, or simply someone who craves a show-stopping dessert, this recipe promises to deliver a mouthwatering treat that will have everyone asking for seconds.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- ½ cup vegetable oil
- 1 cup buttermilk
- 1 tsp peppermint extract
- 1 cup mint chocolate chips
Instructions
- Prepare the Instant Pot by lightly greasing a 7-inch springform pan and placing the trivet inside the pot with 1 cup of water.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until thoroughly combined and no lumps remain.
- In a separate medium bowl, beat the eggs, then add vegetable oil, buttermilk, and peppermint extract. Mix these wet ingredients until well blended.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix the batter.
- Fold in the mint chocolate chips, ensuring they are evenly distributed throughout the batter.
- Pour the cake batter into the prepared springform pan, smoothing the top with a spatula.
- Cover the pan with aluminum foil to prevent condensation from dripping onto the cake.
- Place the pan on the trivet in the Instant Pot, securing the lid and setting the valve to sealing position.
- Cook on high pressure for 30 minutes, then allow a natural pressure release for 10 minutes.
- Carefully remove the pan from the Instant Pot and let the cake cool for 15 minutes before removing from the springform pan.
- Optional: Dust with powdered sugar or top with whipped cream and additional mint chocolate chips before serving.
Tips
- Ingredient Temperature Matters: Ensure your eggs and buttermilk are at room temperature for a smoother, more consistent batter.
- Don't Overmix: Mix the batter just until the ingredients are combined. Overmixing can lead to a tough, dense cake.
- Use Quality Chocolate Chips: Opt for high-quality mint chocolate chips for the best flavor profile.
- Foil is Your Friend: Covering the pan with aluminum foil prevents water droplets from ruining your cake's perfect surface.
- Natural Pressure Release: Allow the 10-minute natural pressure release to help the cake set properly and prevent sinking.
- Cooling is Crucial: Let the cake cool for 15 minutes in the pan before removing to maintain its structure.
- Serving Suggestions: Enhance the cake with a dusting of powdered sugar, a dollop of whipped cream, or extra mint chocolate chips for visual appeal and added indulgence.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 48g
Protein: 6g
Fat: 20g
Saturated Fat: 6g
Cholesterol: 45mg
