Instructions

• Step 1: Melt the Chocolate and Butter - In a heatproof bowl, combine the unsalted butter and chocolate chips. Melt them together over a double boiler or in the microwave in 30-second intervals, stirring until smooth. Allow it to cool slightly.
• Step 2: Combine Dry Ingredients - In a separate bowl, whisk together the cocoa powder, fine sea salt, granulated sugar, and brown sugar until well combined.
• Step 3: Add Wet Ingredients - Once the chocolate mixture is slightly cooled, add the espresso, vanilla extract, and eggs one at a time. Whisk thoroughly after each addition until fully incorporated.
• Step 4: Blend Dry and Wet Ingredients - Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Be careful not to overmix; you want a smooth batter without any lumps.
• Step 5: Prepare the Cake Pan - Grease your 8-inch round cake pan with butter or non-stick spray. Pour the batter into the prepared pan, smoothing the top with a spatula.
• Step 6: Prepare for Instant Pot Cooking - Cover the cake pan tightly with aluminum foil to prevent water from seeping in during the cooking process. Pour 1 cup of water into the Instant Pot and place the trivet inside. Carefully lower the cake pan onto the trivet.
• Step 7: Cook the Cake - Seal the Instant Pot lid and set it to cook on high pressure for 30 minutes. Once the cooking time is complete, allow for a natural release for 10 minutes before performing a quick release.
• Step 8: Cool and Serve - Remove the cake pan from the Instant Pot and let it cool in the pan for about 10 minutes. Carefully invert the cake onto a plate, peel off the foil, and allow it to cool completely. Dust with additional cocoa powder for garnish before slicing.