• Use the bottom of a 7 inch springform pan to trace a circle on a piece of parchment paper. Cut the parchment paper into the circle shape and use as a liner for the springform pan. Spray the sides of the springform pan with cooking spray or lightly grease with oil.

For dry ingredients

• Sieve and Mix all dry ingredients (All purpose flour, cocoa powder, baking soda , baking powder and salt) except sugar in a bowl abd keep aside.
• Add vinegar to milk and let it stand for a few minutes.
• Add granulated raw sugar to milk and vinegar mixture and whip until the sugar is almost melted.
• Add in oil. Whip the liquid ingredients until oil is completely blended.
• Pour the liquid mixture over the dry ingredients - whip with a spatula utill the batter is smooth and no lumps. Don't over beat!
• Pour the batter in the pan .
• Pour 1.5 cups of water to the inner pot
• Place the pan over the silicone trivet. Cover the pan with foil and carefully place it inside the pot.
• Seal the Instant Pot lid and hit the Manual button. Set to High Pressure and cook for 40 minutes.
• When the 40 minutes is over, select the Cancel setting on the Instant Pot for a natural pressure release. After 10 minutes, release any remaining steam.
• Carefully open the IP and lift the cake out using the silicone trivet handles.
• Uncover the cake and let it cool in the pan for 10 minutes.
• Now run a butter knife around the cake circumference and invert the cake on cooling wire rack.

Ganache

• In a saucepan or skillet, heat the coconut milk over medium heat until just simmering.
• Meanwhile, place the chopped chocolate or chocolate chips in a medium heat-proof bowl. Pour the steamed coconut milk over the chocolate and let sit for 2 minutes. Then whisk until completely smooth and chocolate has melted.
• You can use the ganache now if you prefer a more traditional liquid ganache texture. Alternatively, if you want a thicker texture more like a frosting, let the ganache sit for 1-2 hours and whisk occasionally, until it thickens and slightly hardens.