Chocolate espresso Bundt cake

Ingredients

1 cup all-purpose flour
1/2 cup Dutch-process cocoa
powder, plus more for
dusting
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 tablespoon espresso
powder
1 tablespoon hot water
1/2 cup unsalted butter,
melted and cooled
3/4 cup sugar
1 large egg
2 teaspoons vanilla extract
1/2 cup buttermilk
1 1/2 cups water

Procedure

  1. Spray a 6-cup Bundt pan with nonstick cooking spray. In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In a small bowl, whisk the espresso powder into the hot water until dissolved. In a large bowl, whisk together the butter, sugar, egg, and vanilla until smooth, then whisk in the espresso mixture.
  2. Add the flour mixture to the butter mixture in two batches alternately with the buttermilk, beginning and ending with the flour mixture and stirring just until mixed after each addition.
  3. Transfer to the prepared pan and smooth the top. Cover the pan with aluminium foil, crimping the edges. Pour the water into the Instant Pot®. Place the Bundt pan on the steam rack. Using the rack handles, lower the pan into the pot. Lock the lid in place and turn the valve to Sealing. Press the Pressure Cook button and set the cook time for 50 minutes at high pressure.
  4. Let the steam release naturally for 15 minutes, then turn the valve to Venting to quick-release any residual steam. Carefully remove the lid and transfer the Bundt pan to a cooling rack.
  5. Remove the foil and let the cake cool in the pan for 10 minutes, then invert the pan onto a serving plate, lift off the pan, and let the cake cool for 10 minutes longer.
  6. Using a fine-mesh sieve, dust the top of the cake with cocoa powder. Slice into wedges and serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.