Black Forest Cake Instant Pot

DECADENCE WITH EVERY BITE OF THE BLACK FOREST CAKE

Black Forest Holiday Cake Made In A Pressure Cooker

A single look at this dessert cake and its decadence is evident: every bite will unleash chocolatey goodness that is enriched with the amazing taste of cherries. 

A great cake or dessert for any special occasion like birthdays, or special holidays like Thanksgiving or Christmas.

We are referring to the Black Forest cake from Germany, one of the most popular and beloved sweet treats around the globe.

Sieve The Dry Ingredients

Put the Baking Powder, Soda, Flour and Cocoa through a sieve. Shake the sieve till you only have the lumps left and then use a spatula to remove any lumps

Mix The Sugar And Butter

Next add the sugar and butter together an mix in a mixer or hand beater until smooth and creamy – approximately 5 minutes

Break the eggs into a container  and add one by one beating – with a little cocoa power with each egg

Continue mixing for another 1-2 minutes per egg – remembering to scrape the sides of the bowl so all the ingredients are mixed well

Mix The Sugar And Butter

Now add the last of the flour and cocoa and mix for a further 2-3 minutes – or by hand as we did folding the mix together (see video)

Now gently add and folding the chocolate and cherries to the mix.

Add into the bowl

Now cover the bowl with some parchment paper and we added a layer of foil. Also with a fold/crease in order to allow the cake to expand if it rises too much

Make some foil handles to lower the bowling to the instant pot.

Put the trivet in the instant pot and add water. You want enough water so it is halfway to three-quarters of the way up the cake bowl

Cook for 80 minutes with quick release pressure

Take out and test with a skewer to check it is done inside

Let it cool a little and then tip out carefully of the bowl ready for decorating

Print Recipe

Black Forest Cake Instant Pot

Black Forest Cake – Made In An Instant Pot – A great Alternative Christmas Cake Or Desert

Prep Time40 minutes mins

Cook Time1 hour hr 30 minutes mins

Course: Dessert

Cuisine: Amercian

Calories: 510kcal

Author: Rosie

Ingredients

• 3 eggs
• 5.2 oz Cherries 150g
• 2.6 oz Cocoa Powder 75g
• ¾ teaspoon Baking Soda
• ¾ Tablespoon Baking Powder
• 2.6 oz Dark Baking Chocolate 75g
• 5.2 oz Unsalted Butter 150g – leave out so the butter is warm
• 5.2 oz Caster Sugar 150g
• 4 oz Plain flour 115g
• 5.2 oz White Chocolate 150g
• 2 tablespoons Cream
•  

Instructions

• Makes One 25 Fl Oz (750 ml) Container Full ( 75% full to allow for rising)
•  
• Wash and take the stones out of the cherries and cut in half
• Cut out Parchment paper to the size of your bowl and bottom and sides
• Using a brush cover the sides of the bowl with butter
• Line the bowl with parchment paper
• Gently brush another layer of butter on placed parchment paper – take care to hold it in place
• Put the Baking Powder, Soda, Flour, and Cocoa through a sieve and work out or remove any lumps
• Next, add the sugar and butter together, and mix in a mixer or hand beater until smooth and creamy – approximately 5 minutes
• Break the eggs into a container  and add one by one beating – with a little cocoa powder with each egg
• Continue mixing for another 1-2 minutes per egg – remembering to scrape the sides of the bowl so all the ingredients are mixed well
• Now add the last of the flour and cocoa and mix for a further 2-3 minutes – or by hand as we did folding the mix together (see video)
• Now gently add the chocolate and cherries folding into the mix by hand (see the video)
• Add into the bowl
• Now cover the bowl with some parchment paper and we added a layer of foil –  also with a fold/crease in it so it can allow for expansion if the cake rises too much
• Make some foil handles to lower the bowling to the instant pot.
• Put the trivet in the instant pot and add water, You want enough water so it is half way to three-quarters of the way up the cake bowl
• Cook for 80 minutes with quick release pressure
• Take out and test with a skewer test it is done inside
•  
• Let it cool a little and then tip out carefully of the bowl ready for decorating
• Decorating
• Melt 3 oz ( 80 gm) of white chocolate with 0.65 oz gram (20) of cream and warm slightly so the chocolate melts and stir well, let the mixture cool a bit and tip over the top of the cake.
•  
• Add any other garnish you like, we added cream and fresh blackberries with som shaved chocolate ( see video)
•  

Notes

A rich treat for any special occasion

Nutrition

Calories: 510kcal