1 box triple chocolate cake mix
1 ¼ cup water
1/2 cup oil
1 C Semi sweet chocolate chips
½ C heavy whipping cream
1 C mini chocolate chips for topping
Grease and flour a 7 inch bundt pan.
Add 1 cup water to the inner bowl of the instant pot. Place trivet inside.
Make a foil 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. Quick pressure release.
Remove from instant pot and 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 wire rack above a cookie sheet.
To make the ganache:
Add 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.
Sprinkle some mini chocolate chips over the cake.
Allow ganache to set before cutting and enjoying!