Chocolate Cake (Air Fryer)

This air fryer chocolate cake is moist, soft, and easy to make. It's a small 6-inch chocolate cake that fits a variety of air fryer models. You can either enjoy it as a single-layer cake with your coffee or fill it with chocolate frosting to make a multi-layer cake or just topped it with ganache to your liking.

Time and temperature are for reference only. Depending on the air fryer model, you may have different settings to choose from. It doesn't matter which setting you use as they are just presets with a suggested temperature and time. Whichever setting you choose, the only two things that matter are time and temperature. 

Chocolate Cake (Air Fryer)

Ingredients: (Pan size : 6")

130g     All purpose flour

30g      Cocoa powder 

170g     Sugar 

1tsp      Baking powder 

½tsp     Baking soda 

¼tsp     Salt  

1            Egg 

60ml    Oil 

120ml   Milk 

1tsp      Coffee powder

120ml   Hot water 

Ganache:

150g      Dark Chocolate  

150ml    Whipping cream

15g        Unsalted butter

Instructions:

Line the pan with parchment paper.

Preheat the air fryer to 160°C.

In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt and set aside.

In another large mixing bowl, whisk together the egg, oil and milk. 

Add the sugar and whisk until frothy for 1 minute. 

Add the flour mixture and whisk just to combine. 

Gradually add the hot coffee water (dissolve the coffee powder in the hot water) as you whisk, and whisk just to combine. The batter will be thin.

Pour the batter into the prepared cake pan and cover with aluminum foil. Pierce a few times to allow the steam to escape while baking. Bake for 45 minutes, then remove the foil and bake uncovered for another 5 minutes if necessary. 

The cake is done when a toothpick inserted into the center comes out clean with a few moist crumbs.

Let cool in the pan for 15 minutes. Then remove from the pan, transfer to a cooling rack, and let cool completely. 

Cut out the top part to get a flat surface. Place the cake back to the pan. Pour the ganache over the cake and refrigerate for 3-4 hours before slicing.

Happy baking!