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Air Fryer Chocolate Cake – bake my delicious chocolate cake in your Air Fryer and you will be thrilled with the results! This easy chocolate cake recipe is foolproof and perfect for beginners. Add your favorite frosting and prepare to swoon!
You will also love my Air Fryer Vanilla Cake!
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This Air Fryer Chocolate Cake is my latest obsession – a beautifully soft, rich, from-scratch chocolate cake that’s super-easy and foolproof.
My recipe makes an eight inch full-sized cake that can be sliced in half and filled with chocolate buttercream or any frosting! Perfect for birthdays and celebrations or simply as a treat with a cup of coffee 🙂
This chocolate sponge cake can be frozen whole or in slices. Wrap well with plastic wrap and place in a suitable container. Thaw overnight in the fridge then serve.
GROCERY LIST
This air fryer chocolate cake recipe uses everydat ingredients and is super-easy to make! You will need a cake pan that fits comfortably inside your air fryer. I have the Cosori 5.8Qt which can fit this deep 8 inch cake pan.
- Flour: all-purpose / plain flour
- Baking powder (check it is fresh!)
- Sugar: light brown sugar
- Unsweetened cocoa powder
- Softened unsalted butter or margarine (such as Stork)
- Medium eggs
- Semi skimmed milk
- Lemon juice
- Vanilla extract or vanilla bean paste
HOW TO MAKE AIR FRYER CHOCOLATE CAKE
Full measurements and instructions can be found on theprintable recipe cardat the bottom of the page. Please take a look at the steps and video before attempting this recipe!
PREPARE 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 – the cake will be mostly baked through but still slightly damp in the middle.
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. Allow the cake to cool completely before adding any frosting.
FILL AND FROST YOUR CHOCOLATE CAKE
Slice your air fryer chocolate sponge in half and fill with whatever frosting takes your fancy! I love using my rich chocolate buttercream which will transform this chocolate sponge into the chocolate cake of your dreams!
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 buttercream.
Decorate with sprinkles or chocolate truffles or chocolate shavings. Cut into thin slices – it is VERY RICH – and enjoy!
RECIPE TIPS AND FAQs
- You don’t have to use a special setting on your air fryer. Simply set the temperature and cooking time on manual.
- Make the sponge up to a day ahead. Leave it to cool then wrap with plastic wrap and store at room temperature.
- The cake will stay lovely and moist for a few days. Store at room temperature away from direct sunlight in a covered cake container.
- If you have used fresh cream as the filling it will need to be consumed straight away.
- Can I bake it in the oven? Yes! Bake (uncovered!) in a preheated oven at 350°F (175°C) for 30-35 minutes or until a toothpick inserted into the middle comes out clean.
USEFUL TOOLS & EQUIPMENT
- Electrichand mixeror a stand mixer
- Digital scales– I use a scale for all my bakes
- Measuring spoonsfor the raising agents
- Cake release spray
- Cake lifter– for transferring cakes safely
- Acake levelerfor slicing the cake into even layers
MORE AIR FRYER RECIPES
I am always asking myself “can I cook this in an Air Fryer?” and the answer is usually yes! Check out my Air Fryer recipe collection for both sweet and savory recipes. For lovers of chocolate these Air Fryer Brownies are a must bake!
HAVE YOU MADE MY AIR FRYER CHOCOLATE CAKE RECIPE?Please leave arating, post a photo on myFacebookpage, share it onInstagramwith @supergolden88 and the tag #supergoldenbakes and make my day!
Air Fryer Chocolate Cake
Lucy Parissi | Supergolden Bakes
Air Fryer Chocolate Cake– bake my delicious chocolate cake in your Air Fryer and you will be thrilled with the results!
4.86 from 7 votes
Print Rate
Course: Cake
Cuisine: British
Keyword: Air Fryer Chocolate Cake
Prep Time: 10 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour
Servings: 10 – 12 slices
Calories: 366kcal
Equipment & Tools
8 inch deep cake pan
Air Fryer
Ingredients
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!
Video
Notes
- You can make the chocolate sponge up to a day ahead. Leave it to cool then wrap with plastic wrap and store at room temperature.
- The cake will stay lovely and moist for a few days. Store at room temperature away from direct sunlight in a covered cake container.
- If you have used fresh cream as a filling it will need to be consumed straight away and kept chilled.
- Can I bake it in the oven? You can use the oven to bake the cake if you prefer. Bake (uncovered!) at 350°F (175°C) for 28-35 minutes or until a toothpick inserted into the center comes out clean, the top of the cake is springy to the touch and slightly comes away from the edges of the pan.
- Can I use self raising flour? Yes but if you do you will need to leave out the baking powder.
- Use a potato peeler to make chocolate shavings be scraping against the side of a chocolate bar.
USEFUL TOOLS & EQUIPMENT
Contains affiliate links of products I trust and use in all my baking
- This easy all-in-one cake can be made using an electrichand mixeror a stand mixer.
- Digital scales– I use a scale for all my bakes
- Measuring spoonsfor the raising agents
- I swear bycake release spray– a little goes a long way!
- You will need a
- Cake lifter– for transferring cakes safely
Nutritional Info
Calories: 366kcal | Carbohydrates: 56g | Protein: 5g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 159mg | Potassium: 181mg | Fiber: 1g | Sugar: 32g | Vitamin A: 599IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 2mg
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