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Black Forest Cake Instant Pot

  • Author: Rosie
  • Prep Time: 40
  • Cook Time: 90
  • Total Time: 2 hours 10 minutes
  • Category: Dessert
  • Method: Instant Pot
  • Cuisine: Amercian


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



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


Makes One 25 Fl Oz (750 ml) Container Full ( 75% full to allow for rising)


  1. Wash and take the stones out of the cherries and cut in half
  2. Cut out Parchment paper to the size of your bowl and bottom and sides
  3. Using a brush cover the sides of the bowl with butter
  4. Line the bowl with parchment paper
  5. Gently brush another layer of butter on placed parchment paper - take care to hold it in place
  6. Put the Baking Powder, Soda, Flour, and Cocoa through a sieve and work out or remove any lumps
  7. Next, add the sugar and butter together, and mix in a mixer or hand beater until smooth and creamy - approximately 5 minutes
  8. Break the eggs into a container  and add one by one beating - with a little cocoa powder with each egg
  9. Continue mixing for another 1-2 minutes per egg - remembering to scrape the sides of the bowl so all the ingredients are mixed well
  10. 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)
  11. Now gently add the chocolate and cherries folding into the mix by hand (see the video)
  12. Add into the bowl
  13. 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
  14. Make some foil handles to lower the bowling to the instant pot.
  15. 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
  16. Cook for 80 minutes with quick release pressure
  17. 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


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)



A rich treat for any special occasion


  • Calories: 510