Chocolate Cake in the Air Fryer
An air fryer chocolate cake is a small, rich sponge that bakes in about 28 minutes in a 15 cm tin, with no need to heat a full oven. It suits a household of two to six and leaves you with a soft, dark crumb and a glossy ganache. This recipe covers the tin that fits, the right temperature and the foil trick that keeps the top from burning.
- Temperature
- 160°C
- Total time
- 1:43hr
- Prep
- 20min
- Servings
- 6
- Per serving
- 445kcal
Why the air fryer works for chocolate cake
An air fryer chocolate cake bakes quickly because the small chamber surrounds the tin with moving hot air. A 15 cm sponge is done in under 30 minutes, with a soft crumb and a thin, even crust. Chocolate cake in air fryer baskets also uses much less energy than a full oven, which makes it sensible for a small bake. The fan, though, browns the top fast, so you bake at 160 °C and cover it with foil halfway through.
Tin size decides whether the cake works. A 15 cm deep round tin fits most 4–6 litre baskets, while an 18 cm tin only fits wide 6 litre ones. If you only have a loaf tin, a 450 g size fits and makes a good chocolate loaf cake. The basket needs a gap of 2–3 cm around the tin so the air can move.
How to make chocolate cake in the air fryer
Tap a time to start a timer.
- Prepare the tin Grease a 15 cm deep round cake tin and line the base and sides with baking paper, keeping the paper no more than 1 cm above the rim.
- Cream and add eggs Beat the butter and sugar for until pale and fluffy. Add the eggs one at a time, beating well, with a spoonful of the flour to stop the mixture curdling.
- Fold in the dry ingredients Sift the flour, cocoa powder and baking powder over the bowl. Fold in with the milk until you have a soft dropping consistency. Spoon into the tin, level the top and make a very shallow dip in the middle.
- Bake Preheat the air fryer to 160 °C for and lower the tin into the basket. Cook for . After , cover loosely with foil if the top is darkening. The cake is done when a skewer in the centre comes out clean.
- Cool Leave the cake in the tin for , turn it out and cool completely on a wire rack for .
- Make the ganache Heat the cream until steaming, pour it over the chopped chocolate and leave for , then stir until glossy. Cool for until thick, then spread over the cake.
Cooking times and temperatures
| Chocolate Cake | Temperature | Time |
|---|---|---|
| Chocolate cake, 15 cm round tinFoil on top after 15 min | 160 °C | 28–30 min |
| Chocolate loaf cake (450 g tin) | 160 °C | 30–35 min |
| Single ramekin cake (for one) | 170 °C | 12–14 min |
| Eggless chocolate cakeYoghurt replaces eggs | 160 °C | 28–30 min |
| Reheating a slice | 160 °C | 2–3 min |
Times are a guide and depend on the size of the food and the power of your air fryer. See also cooking times and temperatures for all dishes.
You may also like: Baking paper and foil in an air fryer
Tips
- Use soft butter. Butter straight from the fridge will not cream properly and gives a heavy cake. Soften it at room temperature for an hour.
- Sift the cocoa. Cocoa powder forms hard lumps that do not break up in a thick batter. Sifting guarantees a smooth, even crumb.
- Cool before you ice. Ganache on a warm cake slides off and goes thin. Wait until the sponge is completely cold.
Serving
Spread the ganache over the cooled cake and serve in slices with a spoonful of cream or fresh raspberries. A small cake like this suits a tea-time table with cupcakes or brownies, and you will find more ideas in the dessert section. Plain, unfrosted slices are also good with a mug of tea.
Storing and reheating
Keep the iced cake in an airtight container for 3 days. Undecorated sponge freezes well for up to 3 months. To warm a slice, put it in the air fryer at 160 °C for 2–3 minutes until soft in the middle.
Variations
- Chocolate orange: Add the zest of one orange to the batter and a splash of orange juice to the ganache.
- Chocolate loaf cake: Bake the same batter in a lined 450 g loaf tin at 160 °C for 30–35 minutes and dust with icing sugar instead of ganache.
- Chocolate chip: Fold 50 g milk chocolate chips into the batter before baking.
Troubleshooting
- The cake is dry
- It was baked for too long or at too high a heat. Stay at 160 °C and start testing with a skewer 5 minutes early. Chocolate sponge shows no obvious colour change, so go by the skewer.
- The top is burnt but the middle is raw
- The fan browns the surface fast. Lay foil over the cake after 15 minutes and check that the paper does not stick up above the tin.
- The cake is domed and cracked
- The edges set before the middle. Make a shallow dip in the batter and keep the heat at 160 °C.
Frequently asked questions
How long does chocolate cake take in an air fryer?
About 28 minutes at 160 °C for a 15 cm cake. A 450 g loaf tin takes 30–35 minutes, and a single ramekin cake takes 12–14 minutes at 170 °C.
What is the best tin for chocolate cake in an air fryer?
A deep 15 cm round tin fits most 4–6 litre baskets. An 18 cm tin fits only larger 6 litre baskets with a wide base, so measure your basket first.
Can you make chocolate cake in an air fryer without a tin?
Not easily. The batter is too runny to hold its shape. A silicone mould or a foil container of the right size works instead of a metal tin.
Can I make an air fryer chocolate cake without eggs?
Yes. Replace the 2 eggs with 100 g natural yoghurt and add an extra ½ tsp baking powder. The sponge will be slightly denser but stays moist.
Can you make a chocolate cake for one in an air fryer?
Yes. Use a quarter of the mixture in a greased 200 ml ramekin and cook at 170 °C for 12–14 minutes.
Rate this recipe
5.0 out of 5 · 93 ratings
