This is the recipe for a delicious chocolate cake that featured in my Week Of Air Frying video over on my YouTube channel. If you have been waiting for it for a while, I apologise, but it’s finally here.
A couple of notes about the recipe. I have been cooking this for so long that the original quantities are in ounces, but I have added the equivalent grams. Secondly the wholewheat flour I use is “plain” as opposed to “self-raising” the wholemeal gives it a nice texture, but you can absolutely swap it for regular plain if that is what you have.
When I’m cooking cakes in the air fryer I prefer to use wide and low tins rather than load tins, I find that cakes cook much better when they have more surface area and you don’t get a soggy middle. For this recipe I usually use some round 16cm tins I bought from Lakeland several years ago which frustratingly they no longer sell, but the 6 inch (15.24cm!) square tins I use for everything are a great substitute.
The cake
- 5.5 ounces / 155g plain wholemeal flour
- 0.5 ounce / 14g of cocoa powder
- 3 teaspoons of baking powder
- 6 ounces / 170g soft margarine (I use Stork)
- 6 ounces / 170g of brown sugar
- 3 eggs (I buy mixed weight eggs and so size is whatever I pick from the box!)
Chocolate fudge icing
- 3 ounces / 85g soft brown sugar
- 1.5 ounces / 42g butter
- 3 ounces / 85g of plain chocolate
- 4 fluid ounces / 120ml evaporated milk
- 2 drops of vanilla essence
Add all the cake ingredients to a bowl and mix with an electric mixer. Cook in an air fryer for about 20 minutes at 170c until a skewer comes out clean, or 30 minutes at the same temperature in a fan oven. Then leave to cool
To make the icing combine the sugar and evaporated milk in a pan heating gently to dissolve the sugar and stirring frequently. When sugar is dissolved and mixture comes to the boil turn the heat down very low and leave to simmer for 6 minutes
Remove from the heat, add the chocolate broken into small pieces, stir to dissolve chocolate, then stir in the butter and vanilla essence.
When mixture is cool, cover with cling film and chill till it thickens, beat again and decorate the cake.
One final note! I am far too impatient to cool the icing mixture at the end and nearly always apply it when it’s still warm and runny which means it drizzles down the sides… I have had no complaints yet!!
