Air Fryer Chocolate Cake

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Chocolate Sponge Cake with Chocolate Buttercream is among the finest easy desserts. This air fryer chocolate cake recipe is incredibly straightforward and utterly delightful. Ideal whether you wish for a simple weekend bake with the kids or the foundation for a special celebration cake.

After I successfully made an air fryer Victoria sponge cake, I had to try an air fryer chocolate cake!

The children adore chocolate cake, and uncomplicated chocolate sponges like this frequently serve as the base for our celebration cakes, particularly for the children’s birthdays.

This air fryer chocolate sponge cake is moist, tender, and deliciously rich in chocolate flavor. It’s also a truly simple air fryer chocolate cake recipe that serves as a fantastic substitute for oven-baked cakes if, for any reason, that isn’t feasible.

Reasons I Adore Air Fryer Chocolate Cake

It took me some time to become accustomed to air fryer baking. It’s less delicate than the oven, and achieving a perfectly even surface is less likely. However, once you familiarize yourself with it, you can create wonderfully moist sponges. I cherish this one because:

• If you possess an air fryer but lack access to an oven, you can still bake a cake! Air fryer chocolate cake recipes ensure you never have to miss out.
• It’s a delightful sponge cake that consistently tastes fantastic.
• Air fryer chocolate sponge is wonderful for baking with children.
• You can embellish it to make it a touch more elegant.
• It’s a simple bake, perfect for weekend cooking.
• The top might be slightly uneven, but the interior is always light and fluffy; you can always level the top to make it appear tidier.

Components For Air Fryer Chocolate Cake

When I prepare this air fryer chocolate Victoria sponge recipe, I utilize:

Caster Sugar

Margarine – You can also use room-temperature unsalted butter.

Eggs

Self Raising Flour – If only plain flour is available, add a teaspoon of baking powder.

Unsweetened Cocoa Powder

Milk Chocolate

And for the chocolate buttercream frosting, I use:

Unsalted Butter – I don’t suggest using margarine for buttercream as it’s liquid-based and much runnier.

Icing Sugar

Milk Chocolate

You’ll Also Need

In addition to an air fryer (and while I’m confident a ninja air fryer chocolate cake is marvelous, you don’t need an extravagant expensive machine), you’ll need a large mixing bowl, a sieve, a wooden spoon, a whisk (manual or electric hand mixer), and two 6-inch loaf pans.

I utilize silicone molds. I find that metal is more effective in the oven, but somehow, I consistently achieve better results with silicone in the air fryer.

Keep in mind, you’ll need to modify the recipe and baking times if the size of the tin that fits in your air fryer differs from mine. It might also require adjustment if your machine has more or less empty space once the tin is inserted. So, don’t be taken aback if yours takes a bit longer to bake than mine.

Then, I use a metal, ovenproof saucepan lid

to shield my cake. You may utilize foil, but ensure it is wrapped securely to prevent it from swirling about, and I discover that a lid that snugly fits your cake tin performs better.

How to Create Air Fryer Chocolate Cake – Step-by-Step Guidelines

Comprehensive, straightforward guidelines and measurements can be found in the recipe card at the conclusion of this article.

Step One

Melt the chocolate intended for the sponge and set aside to cool. It does not need to be chilly, and it should remain pourable, but it must not be hot either.

I accomplish this on a pan over the stove. The microwave or a Bain Marie/double boiler can also be utilized.

Whichever method you typically use to melt chocolate is acceptable, just exercise caution.

Step Two

In a large mixing bowl, vigorously whisk together the butter and sugar.

Step Three

Add the eggs one at a time while whisking.

Step Four

Sift in the flour and cocoa powder.

Step Five

Whisk until the mixture achieves a smooth consistency.

Step Six

Preheat your air fryer to 160 degrees C and set it for 25 minutes. If there’s a preheat function available, utilize it; if not, simply warm it at 160 degrees C for 2-3 minutes prior to adding the cake batter.

If utilizing metal tins, ensure they are greased.

Step Seven

Incorporate the cooled melted chocolate by folding it in.

Step Eight

Distribute the cake mixture evenly between two six-inch tins.

Step Nine

Insert the first cake into the air fryer basket and bake for 10 minutes.

Step Ten

Open the basket and shield your cake.

I prefer to use a heat-resistant pan lid for this. You can simply place it on and close the drawer immediately to minimize temperature variation as much as possible.

If a lid is unavailable, carefully wrap it in foil, ensuring it is secure to prevent it from blowing off in the air fryer.

Step Eleven

Bake for an additional 15 minutes.

Step Twelve

Open the drawer and employ a skewer to verify that the cake is baked in the center. If not, bake covered for another 5 minutes.

Step Thirteen

Once the cake is finished baking, take it out of the air fryer and allow it to cool completely in the tin or mold before transferring it to a wire rack.

Repeat this process with the second cake.

Step Fourteen

For the frosting, melt the chocolate and let it cool on the side. Again, it should remain pourable but not hot.

Step Fifteen

Cream the butter until it’s soft. I prefer to do this with a wooden spoon.

Step Sixteen

Incorporate the icing sugar and mix until the concoction is smooth and devoid of lumps of butter.

Step Seventeen

Pour in the cooled chocolate and fold it through until well blended.

Step Eighteen

Trim one cake if you wish to simply place icing in the center, and both if you intend to ice the top as well.

I utilize a cake leveler, but you can execute this very carefully with a sharp knife. Complete leveling isn’t necessary; just remove the top of the dome.

Step Nineteen

Spread frosting on one layer and sandwich the cakes together with the chocolate buttercream in between. Add a layer on top as well, if you like.

I apply it roughly, but you could also pipe in neat stars.

Key Tips

For the ideal air fryer chocolate cake:

• Use a lid if available. Covering with foil is simple in the oven, but in the air fryer you must crinkle it tightly to prevent it from blowing off, which can be time-consuming.
• Avoid over-mixing the batter.
• The air fryer doesn’t provide perfectly even bakes. The center of your cake should be wonderful, so don’t fret excessively about cracks or a domed top. Simply slice it off or hide the cracks with a dusting of icing sugar.

Serving Recommendations

I present my air-fried chocolate cake in generous thick slices with a hot beverage as a dessert or sweet treat.

You might add a dollop of cream or ice cream or even serve it with generous custard for an exceptionally comforting delight.

Modifications

This fundamental chocolate sponge is an excellent starting point, but there’s so much more you can create with it.

Fill with Vanilla

I enjoy chocolate cake paired with chocolate buttercream, but if that feels like too much chocolate, you could fill it with vanilla buttercream instead. You might also incorporate some jam for a fruity variation.

Incorporate Nutella

My children adore this cake with a layer of Nutella in addition to the chocolate buttercream.

Include Cream

My son is not fond of cream, so we never fill our sandwich cakes with it. However, you can if that’s your preference.

Remnants

There’s no concept of leftover chocolate cake!

Preservation

Store your chocolate air fryer cake in a covered container for 2-3 days. After this period, it will still be consumable, but it won’t retain its moistness.

There’s no need to refrigerate unless your kitchen is particularly warm.

FAQ

Additional Recipes

If you enjoy this recipe for air fryer chocolate cake, you may also appreciate some of my other air fryer dishes.

Recipe Card

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