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Pressure Cooker Molten Mocha Cake

Total Time

Prep: 10 min. Cook: 25 min. + releasing


6 servings

When I first made my decadent chocolate cake, my husband's and daughter's expressions said it all. She says it's one of her "most favorites." Later, I took one of these to our next-door neighbors. Their teenage son, who answered the door, ate the whole thing without telling anyone else about it! —Aimee Fortney, Fairview, Tennessee
Pressure Cooker Molten Mocha Cake Recipe photo by Taste of Home


  • 4 large eggs, room temperature
  • 1-1/2 cups sugar
  • 1/2 cup butter, melted
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup baking cocoa
  • 1 tablespoon instant coffee granules
  • 1/4 teaspoon salt
  • Fresh raspberries or sliced fresh strawberries and vanilla ice cream, optional


  1. Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. In a large bowl, beat eggs, sugar, butter and vanilla until blended. In another bowl, whisk flour, cocoa, coffee granules and salt; gradually beat into egg mixture.
  2. Transfer to a greased 1-1/2-qt. baking dish. Cover loosely with foil to prevent moisture from getting into dish. Fold and 18x12-in. piece of foil into thirds, making a sling. Use the sling to lower the dish onto the trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 25 minutes.
  3. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. A toothpick should come out with moist crumbs. Using foil sling, carefully remove baking dish. If desired, serve warm cake with berries and ice cream.

Test Kitchen tips
  • Top with caramel and chopped nuts for a turtle flavor variation.
  • Nutrition Facts

    1 serving: 723 calories, 29g fat (16g saturated fat), 247mg cholesterol, 403mg sodium, 107g carbohydrate (76g sugars, 3g fiber), 12g protein.

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