Remember the child from Matilda that was ate an entire chocolate fudge cake? For Michelin-trained chef and social media star Poppy O’Toole, “that scene… [was] less of a punishment, more of a dream-come-true.” If you feel the same way, this easy air fryer chocolate cake from Poppy Cooks: The Actually Delicious Air Fryer Cookbook can help you live out those fantasies.
The recipe yields 12 super fudgy and delicious mini fudge cakes. If you’re not sold yet, these also get topped with a ganache made with a mix of milk and dark chocolate. The best part is that it only needs to be baked for 18-20 minutes.
They are perfect for hosting friends and families. O’Toole writes, “I like these with a glass of cold milk – childish, I know, but delicious. Cakes and muffins are also best enjoyed with friends so, get the kettle on, get the air fryer plugged in, invite the neighbour over and have a lovely chinwag.”
Can you bake cakes in an air fryer?
Yes! It is super simple to bake cakes in an air fryer. There are lots of other delicious sweet treats you can prepare with an air fryer, like these Chocolate Chunk Cookies. For easy air fryer side dishes, try Poppy O’Toole’s Corn Ribs or Spring Rolls. She also has great recipes for main dishes like this Honey Soy Salmon or Vegetarian Stuffed Peppers, all made in the air fryer.
How much time does it take to bake a cake in an air fryer?
For this recipe, it will take 18-20 minutes. It also depends on the size of your air fryer, and how many cupcake/ muffin tins you can fit in at one time. In her cookbook, Poppy O’Toole writes, “…if a 6-cup muffin tin fits, use this and bake in two batches, or you can make a rough-and-ready cupcake mould out of foil to support the cases.”
Air Fryer Chocolate Fudge Mini Cakes
Equipment
- 1 Air Fryer
Ingredients
- 7 oz 70% dark chocolate broken into pieces
- 3/4 cup unsalted butter
- 1 1/4 cups plus 2 tbsp plain/all-purpose flour sifted
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup light brown soft sugar
- 3/4 cup cocoa powder sifted
- Pinch of salt
- 3 eggs
- 7 tbsp buttermilk shop bought is best
- 4 tbsp espresso coffee
For the chocolate ganache
- 2 oz 70% dark chocolate broken into pieces
- 2 oz milk chocolate broken into pieces
- 1 tbsp golden syrup
- Pinch of sea-salt flakes
- 7 tbsp double/ heavy cream
Instructions
- Heat the air fryer to 160°C/325°F. Line a cupcake or muffin tray with cupcake cases, or see notes below for an alternative.
- Melt the dark chocolate and butter together in a heatproof bowl set over a pan of gently simmering water or in a microwave. Stir briefly to combine, then remove from the heat.
- Meanwhile, add the flour, baking powder, bicarbonate of soda, sugar, cocoa powder and salt to a large bowl and whisk together. Whisk the eggs, buttermilk and coffee into the chocolate mixture until evenly combined, then fold in the dry ingredients.
- Spoon the mixture equally into the cupcake cases and bake for 18–20 minutes (on or off the baking tray, depending on the size of your air-fryer basket; see notes), or until a skewer inserted into the centre of the cupcakes comes out clean. Remove from the air fryer and allow to cool in the tray, before placing on a wire rack and cooling fully.
- To make the ganache, add the chocolates, golden syrup and sea-salt flakes to a heatproof bowl. Warm the cream in a small saucepan until steaming, then pour the hot cream over the chocolate mixture and whisk to combine. Allow to cool for 10 minutes or so, so that it’s spreadable but not runny.
- Spoon the ganache on top of the cakes and allow to set before serving.
Notes
