For the Cake
- ▢1 ¼ cups (260g) flour 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) milk semi skimmed
- ▢1 tbsp lemon juice
- ▢2 tsp vanilla extract or vanilla bean paste
Chocolate Frosting
- ▢1 cup (175g) semi-sweet chocolate chips
- ▢6 tbsp unsweetened cocoa powder
- ▢½ cup (115ml) cream pouring / single cream
- ▢2 cups (260g) sugar 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
Instructions
MAKE THE CAKE BATTER
- Preheat the air fryer to 320°F (160°C). Mist an 8-inch cake pan with cake release and line the bottom with baking paper or a reusable liner.
- Sift the flour, baking powder, sugar and cocoa powder into a mixing bowl (or the bowl of your stand mixer).
Add the butter, eggs, milk, lemon juice and vanilla. Start beating on a low speed setting to combine the ingredients then increase the speed to maximum. Stop the mixer and use a spatula to scrape the bottom and sides of the bowl as needed.
- Spoon the batter into the prepared cake pan and level. Cover the top of the pan with aluminum foil, securing it tightly to the sides of the tin. Poke a few holes on the foil to allow for air circulation.
BAKE IN THE AIR FRYER
- Place the cake pan into the air fryer basket. Bake, covered, for 45 minutes. Carefully remove the foil cover and cook for another 5 minutes, or until the cake feels springy to the touch and a toothpick inserted in the center comes out clean. Depending on the brand of your air fryer you might need to adjust the cooking time by a few minutes.
- Leave the cake in the pan for five minutes then invert onto a wire rack. Leave the cake to cool completely before adding any frosting.
MAKE THE CHOCOLATE FROSTING
- Put the chocolate and cream in a bowl and heat in the microwave, for 40-50 seconds. Leave for a couple of minutes then stir together to combine.
- Sift the icing sugar and cocoa powder in a mixing bowl (or the bowl of your stand mixer).
- Add the softened butter and some of the chocolate ganache and start mixing on low speed.Gradually add all of the ganache and beat together until the frosting holds peaks.
FILL AND FROST YOUR CHOCOLATE CAKE
- Use a cake leveler to split the cake in half. Spoon frosting over the bottom layer and level. Top with the second layer and cover the entire cake in frosting..
- Decorate with sprinkles or chocolate truffles or chocolate shavings. Cut into thin slices – it is VERY RICH – and enjoy!
