Instant Pot Mint Chip Bundt Cake is a dressed up box cake mix that is minty and full of sweet chocolate morsels. The perfect St. Patrick’s Day dessert.
Ingredients
1box french vanilla cake mix
3eggs
1cupwater
1/3cupoil
3drops mint green food coloring
1tbsppure mint extract
1Csemi sweet chocolate chips
Chocolate Ganache
1CSemi sweet chocolate chips
½Cheavy whipping cream
Instructions
In a large bowl, mix together the vanilla cake mix, eggs, water, oil, mint extract and mint green food coloring. Mix until the cake batter comes together.
Fold the chocolate chips into the mint chocolate chip cake batter.
Grease and flour a 7 inch bundt pan.
Pour the batter into the bundt pan
Add 1 cup water to the inner bowl of instant pot. Place trivet inside.
Cover your Cake tightly with aluminum foil.
Make a foil sling or use a silicone sling, and carefully lower filled bundt pan on top of trivet in the instant pot. Loosely fold foil sling over the top of the bundt pan.
Close lid and set to sealing.
Cook on high pressure for 35 minutes.
You will do a quick release of pressure.
Let cool on a cooling rack for 30-60 minutes.
Use a knife to gently separate the cake from the sides of the bundt pan and empty the cake onto a plate.
Chocolate Ganache Directions
Using a small pot, heat up the heavy whipping cream until slightly boiling.
Pour chocolate chips into a heat safe bowl.
Pour heavy whipping cream over the chocolate chips and whisk until smooth.
Pour the ganache over the cake and let sit for a few minutes.