115.25 ounce boxchocolate cake mixno pudding in the mix Pillsbury was used for this post
¼cupsemi-sweet chocolate chips
¼cupheavy whipping cream
Prepare your 6-cup Bundt pan by greasing the inside really well with butter or shortening and coating with cocoa powder or spray well with Baker’s Joy (which has flour in it, don’t use regular spray coating). Set aside.
In a large mixing bowl on high speed mix together the softened butter and eggs until smooth, 2-3 minutes.
Add the cake mix, sour cream and milk. On slow speed mix until starting to combine and then increase the mixer speed to high and beat for 2 minutes.
Pour the batter into the Bundt pan to about half an inch from the top of the pan.
Lay a paper towel over the top of the pan. Next place a piece of heavy duty foil over the top of the pan. Don’t pull it down tight, almost leave like a little puff tent in the middle. Pinch the foil around the edge of the pan to seal.
Place 1 ½ cups of water into the bottom of your Instant Pot.
Set the covered Bundt pan onto the handled trivet that came with your Instant Pot and lower into the Instant Pot using the trivet handles.
Place your Instant Pot lid on and set the vent valve to SEAL.
Hit the Manual button and high pressure and set the time for 35 minutes.
Now make your ganache (see instructions below).
At the end of the 35 minutes when the Instant Pot beeps put a towel over the vent valve and release the steam. Once all the steam has been released and the safety pin by the vent valve has dropped you can open the lid.
Carefully remove the Bundt pan using the handles and a towel (because it will be hot still).
Let the cake sit for about 5 minutes and then remove the foil and paper towel.
Place your cake plate on top of the Bundt pan and give it a quick flip over to release the cake onto the pan.
Pour the thickened ganache over the top of the cake.
Instructions for ganache:
Place the chocolate chips into a heat safe bowl.
Place the heavy cream in a microwave safe glass measuring cup and heat on high in the microwave for one minute. Watch so it doesn’t boil over.
Carefully remove the cream from the microwave and pour over the chocolate chips. Let the chips and cream sit for 2-3 minutes. Then stir slowly begin to stir and continue stirring until combined and creamy. Let it sit for 30 minutes before using as a glaze. Let it sit longer if you want to use it as frosting.
You can make a sling out of foil to put under the pan with handles on either side to lift the cake out! Fold a long piece of foil lengthwise into a 3-4 inch wide strip to use as this band.
Make sure your Bundt pan fits into your IP before using it!
If your Bundt cake comes out with a “puffy bottom” you can take a thin string like quilting thread or unflavored dental floss. Wrap it around the very bottom of the cake right below the edge and hold each end of the string in each hand. Criss Cross the string and pull the strings out away from the cake until it “cuts” off the bottom to be more flat. OR you can cut it off with a knife, though harder, to get it straight this way.
TO BAKE IN THE OVEN: Preheat your oven to 350 degrees. Prepare cake as directed above STOPPING AT STEP 4. Bake for 25 to 35 minutes. All ovens bake differently so a few minutes before 25 minutes, insert a toothpick in the center and if it comes out mostly clean (no wet batter) it is done. If it is not done, just check again every few minutes.