Perfectly Moist Chocolate Cake in an Air Fryer

This chocolate sponge cake can be frozen whole or in slices. Wrap it well with plastic wrap and place it in a suitable container. To serve, thaw overnight in the fridge and enjoy a perfectly moist and rich chocolate treat.

Air Fryer Chocolate Cake
Delicious, rich chocolate cake made easily in your air fryer with simple ingredients!

Table of Contents

1. Grocery List
2. How to Make Air Fryer Chocolate Cake
   • Prepare the Cake Batter
   • Bake in the Air Fryer
   • Fill and Frost Your Chocolate Cake
3. Tips and Tricks
4. Notes
5. FAQs

GROCERY LIST

This air fryer chocolate cake recipe uses everyday ingredients and is super easy to make! You will need a cake pan that fits comfortably inside your air fryer. For reference, I use the Cosori 5.8Qt, which fits an 8-inch deep cake pan perfectly.

• Flour: All-purpose or plain flour
• Baking powder: Ensure it’s fresh for the best rise!
• Sugar: Light brown sugar adds a hint of caramel-like depth.
• Unsweetened cocoa powder
• Softened unsalted butter or margarine: Brands like Stork work well.
• Medium eggs
• Semi-skimmed milk
• Lemon juice
• Vanilla extract or vanilla bean paste

HOW TO MAKE AIR FRYER CHOCOLATE CAKE

Prepare the Cake Batter

1. Preheat the air fryer: Set it to 320°F (160°C).
2. Prepare your pan: Mist an 8-inch cake pan with non-stick spray or cake release and line the bottom with baking paper or a reusable liner.
3. Mix dry ingredients: Sift the flour, baking powder, sugar, and cocoa powder into a mixing bowl or the bowl of your stand mixer.
4. Add wet ingredients: Add the butter, eggs, milk, lemon juice, and vanilla extract to the bowl.
5. Combine the ingredients: Start beating the mixture on a low-speed setting, then gradually increase to maximum speed. Stop occasionally to scrape down the sides and bottom of the bowl with a spatula to ensure everything is evenly mixed.

Bake in the Air Fryer

1. Transfer batter: Spoon the batter into the prepared cake pan and level the top. Cover the pan with aluminum foil, securing it tightly around the edges. Poke a few small holes in the foil to allow air circulation.
2. Bake: Place the pan in the air fryer basket and bake for 45 minutes. At this point, the cake will be mostly baked but slightly damp in the center.
3. Remove foil: Carefully take off the foil and bake for an additional 5 minutes, or until the cake feels springy and a toothpick inserted into the center comes out clean.
4. Cool the cake: Leave the cake in the pan for 5 minutes before inverting it onto a wire rack. Allow it to cool completely before frosting.

Fill and Frost Your Chocolate Cake

1. Slice the cake: Use a cake leveler or serrated knife to cut the chocolate sponge in half horizontally.
2. Add frosting: Spread your favorite frosting over the bottom layer. A rich chocolate buttercream is a classic choice!
3. Assemble: Place the second layer on top and cover the entire cake with buttercream.
4. Decorate: Add sprinkles, chocolate truffles, or shavings for a finishing touch.

Tips and Tricks

• Pan size matters: Ensure your cake pan fits comfortably in your air fryer. A snug fit may hinder proper air circulation.
• Foil is key: Covering the pan with foil prevents the top from over-baking while the center cooks through.
• Test doneness: Always check the center with a toothpick or skewer. Adjust cooking time slightly if needed, as air fryer brands vary.
• Room temperature ingredients: Using room-temperature eggs, butter, and milk ensures a smoother batter and better rise.
• Customize flavors: Add a pinch of espresso powder to enhance the chocolate flavor or mix in some chocolate chips for a gooey texture.

Notes

• This cake is rich and indulgent; serve in thin slices to savor its decadent flavor.
• You can substitute margarine for butter if preferred, but butter adds a richer taste.
• For a dairy-free option, use plant-based milk and dairy-free butter.

FAQs

1. Can I use self-raising flour instead of all-purpose flour?
Yes, but omit the baking powder, as self-raising flour already contains a leavening agent.

2. What if I don’t have an air fryer?
You can bake this cake in a conventional oven at 350°F (175°C) for 30-35 minutes.

3. How do I store leftovers?
Wrap the cake tightly in plastic wrap or place it in an airtight container. Store at room temperature for up to 2 days or in the fridge for up to a week.

4. Can I freeze this cake?
Absolutely! Freeze the cake whole or in slices. Wrap well in plastic wrap and place in a freezer-safe container. Thaw overnight in the fridge before serving.

5. What other frosting options work well?
Try cream cheese frosting, whipped ganache, or a simple glaze for variety.

Enjoy this easy, rich, and satisfying air fryer chocolate cake – a perfect dessert for any occasion!

Air Fryer Chocolate Cake

Bake this deliciously rich and moist chocolate cake in your air fryer, and you’ll be amazed by the results! Perfect for celebrations or an indulgent treat, this cake is easy to make and hard to resist.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Servings: 10–12 slices

Ingredients

For the Cake

• 1 ¼ cups (260g) all-purpose/plain flour
• 2 tsp baking powder
• ½ cup (60g) cocoa powder
• 1 ¼ cups (250g) light brown sugar or caster sugar
• ½ cup (115g) softened unsalted butter or margarine
• 2 large eggs
• ½ cup (120ml) semi-skimmed milk
• 1 tbsp lemon juice
• 2 tsp vanilla extract or vanilla bean paste

For the Chocolate Frosting

• 1 cup (175g) semi-sweet chocolate chips
• 6 tbsp unsweetened cocoa powder
• ½ cup (115ml) pouring/single cream
• 2 cups (260g) powdered/icing sugar
• ⅔ cup (150g) softened unsalted butter (do not use margarine)
• 2 tbsp hot coffee (optional)
• 1 tsp vanilla extract

To Decorate (Optional)

• Chocolate shavings, sprinkles, or truffles

Equipment

• 8-inch deep cake pan
• Air fryer
• Electric hand mixer or stand mixer
• Cake release spray
• Cake lifter

Instructions

Make the Cake Batter

1. Preheat: Set the air fryer to 320°F (160°C).
2. Prepare the pan: Spray an 8-inch cake pan with cake release and line the bottom with baking paper or a reusable liner.
3. Combine dry ingredients: Sift the flour, baking powder, sugar, and cocoa powder into a mixing bowl.
4. Add wet ingredients: Add the butter, eggs, milk, lemon juice, and vanilla extract to the bowl. Mix on low speed until combined, then increase to maximum speed. Scrape down the sides and bottom of the bowl as needed.
5. Transfer batter: Spoon the batter into the prepared pan, level the surface, and cover tightly with aluminum foil. Poke a few holes in the foil to allow air circulation.

Bake in the Air Fryer

1. Bake: Place the pan in the air fryer basket and bake for 45 minutes.
2. Check and continue baking: Remove the foil and bake for an additional 5 minutes or until a toothpick inserted into the center comes out clean.
3. Cool: Let the cake cool in the pan for 5 minutes before transferring it to a wire rack. Cool completely before frosting.

Make the Chocolate Frosting

1. Melt chocolate: Heat the chocolate chips and cream in a microwave-safe bowl for 40–50 seconds. Let it sit for 2 minutes, then stir until smooth.
2. Prepare frosting base: Sift the powdered sugar and cocoa powder into a mixing bowl. Add softened butter and some of the chocolate ganache.
3. Combine: Mix on low speed, gradually adding the remaining ganache. Beat until the frosting holds peaks.

Fill and Frost the Cake

1. Slice the cake: Use a cake leveler or serrated knife to slice the cake in half horizontally.
2. Add frosting: Spread frosting over the bottom layer, then place the second layer on top. Cover the entire cake with frosting.
3. Decorate: Add chocolate shavings, sprinkles, or truffles for an elegant finish.

Notes

• Make ahead: The chocolate sponge can be made a day in advance. Cool completely, wrap in plastic wrap, and store at room temperature.
• Storage: Keep the cake in a covered container at room temperature for up to 3 days. If using fresh cream, store in the fridge and consume immediately.
• Oven option: If you prefer, bake the cake in an oven at 350°F (175°C) for 28–35 minutes, uncovered.

Tips & Tricks

• Use a potato peeler to create chocolate shavings from a chocolate bar.
• Always use fresh baking powder for the best rise.
• Adding hot coffee to the frosting enhances the chocolate flavor.
• Let the cake cool completely before slicing or frosting to avoid crumbling.

Nutrition

• Calories: 366 kcal
• Carbohydrates: 56g
• Protein: 5g
• Fat: 14g
• Saturated Fat: 3g
• Cholesterol: 43mg
• Sugar: 32g
• Fiber: 1g
• Calcium: 78mg

Enjoy your rich and decadent air fryer chocolate cake!