This recipe is taken from the instant pot cookbook, only with some my tiny amends. I was curious and experimenting if the cake would get moist enough when baked in the instant pot. But it turned out to be stiff and dry eventually. So my suggestion is to cut the cake into even layers and decorate with frosting of your choice. Or moisten it with any simple syrup. On the other hand, a dry cake can be stored for longer time. And you can always serve it with any freshly made frosting or crème fraîche. Enjoy!:)
1 1/2 cups sugar
2 1/2 cups flour
2 tbsp dark cocoa powder
1 tsp vanilla essence
Line the instant pot with parchment paper (you can easier remove a pie then).
If using the oven – preheat it to 180C, grease or line a medium-sized baking dish with parchment paper. Dust with cocoa powder.
In a large bowl, using an electric mixer beat the eggs, gradually adding sugar, until fluffy and sugar dissolves. Sift flour. Spoon it into the egg mixture gradually, and using a spatula carefully stir until incorporated. Pour half of the batter into a separate bowl, add cocoa powder and mix until well combined. Add vanilla essence to the remaining batter.
Spoon 1 tablespoon of the vanilla batter into the center of the instant pot (baking pan). Then add 1 tablespoon of the cocoa batter and repeat until all the batter has been used. Alternatively, just pour both vanilla and cocoa batter into the instant pot (baking pan), and using a knife swirl one into another a few times to create a marbled effect. Press function “baking” for the instant pot and set the time – 70 minutes. When done, leave for additional 10 minutes at the “keep-warm” setting (bake in the oven for 30 to 35 minutes, until an inserted wooden pick comes out clean. Let it cool in the oven for 10-15 minutes before removing from the pan).