Air Fryer Triple Chocolate Cake

Ingredients

• 1 cup cake flour
• ¾ cup sugar
• ⅓ cup unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• Pinch of salt
• 2 large eggs
• ½ cup milk
• ⅓ cup vegetable oil
• 1 tsp BlixSam Chocolate Flavouring
• A few drops BlixSam Brown Gel Colour
• ½ cup hot water or hot coffee

• 150 g milk or dark chocolate, chopped
• ½ cup fresh cream
• ½ tsp BlixSam Chocolate Flavouring, optional

Method

1. Prepare the tin: Grease and line a 16–18 cm round cake tin that fits comfortably inside your air fryer basket.
2. Mix the dry ingredients: Combine the flour, sugar, cocoa, baking powder, bicarbonate of soda and salt.
3. Add the wet ingredients: Whisk in the eggs, milk, oil and BlixSam Chocolate Flavouring.
4. Add a few drops of BlixSam Brown Gel Colour. You only need enough to deepen the chocolate colour rather than turn the batter artificially dark.
5. Slowly mix in the hot water or coffee. The batter will be quite runny — that’s exactly what you want for a moist cake.
6. Pour into the prepared tin. Air fry at 150°C for 25–35 minutes. Start checking at 25 minutes. A skewer inserted near the centre should come out with a few moist crumbs rather than wet batter.
7. Allow the cake to cool in the tin for about 10 minutes before turning it out and cooling completely.
8. Make the ganache: Heat the cream until steaming but not boiling. Pour over the chopped chocolate, leave for 2 minutes, then stir until smooth and glossy. Stir in a little BlixSam Chocolate Flavouring if desired.
9. Pour the ganache generously over the cooled cake and allow it to drip naturally down the sides.