Instant Pot Chocolate Chip Coffee Cake

By gbvampy1

Cook time includes time to reach pressure and time to naturally release pressure.

Ingredients

• For the cake release
• 1 tablespoon flour
• 1 tablespoon canola or vegetable oil
• 1 tablespoon shortening or coconut oil
• For the filling
• 1 tablespoon sugar
• 1 1/2 teaspoons instant coffee
• 1 1/2 teaspoons cocoa powder
• For the cake
• 4 tablespoons (1/2 stick) unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 1 large egg, at room temperature
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sour cream, at room temperature
• 1 teaspoon vanilla extract
• 1/4 cup mini chocolate chips

Preparation

Step 1

In a small bowl, combine the ingredients for the cake release until smooth (i.e. no lumps of flour or solid fat remain). Brush the insides of a 6-7 cup bundt pan generously with the cake release. Cover the remaining cake release and save for another time. This should make enough for 2-3 small cakes. Set aside the prepared pan.
In a small bowl, combine the ingredients for the filling. Set aside.
In a large mixing bowl, beat the granulated sugar and the butter together using an electric mixer until fluffy. Add the egg and beat until homogenous.
Add half of the flour, the baking soda, baking powder, and the salt. Beat to combine then add half of the sour cream and beat to combine. Repeat with the remaining flour, the remaining sour cream, and the vanilla extract.
Use a silicone spatula to scrape down the sides of the bowl and fold in the chocolate chips. Scoop one-third of the cake batter into the prepared pan and smooth. Sprinkle with half of the filling. Repeat with another third of the cake batter and the remaining filling. Top with the remaining cake batter and smooth the top.
Cover the top of the cake pan with two layers of paper towels and wrap with foil. Pour 1 1/2 cups of water into the Instant Pot and place the trivet into the Instant Pot. Fold two 20-inch pieces of foil into long strips and criss-cross them then place into the Instant Pot to make a sling for the cake pan.
Place the cake pan into the Instant Pot. Top with the lid and make sure the steam release valve is set to "sealing". Choose the manual pressure setting and set the time for 35 minutes.
Once the cook time has completed, allow the pressure to release naturally for ten minutes. Manually release any remaining pressure then carefully remove the cake from the Instant Pot, remove the foil and paper towels, and allow the cake to stand for ten minutes. Use a thin spatula to loosen the inside of the cake then carefully turn it out onto a cooling rack. Allow to cool slightly before serving, or wrap in foil and freeze for an ultra-moist cake.