Piece-of-Cake Air Fryer Chocolate Cake
When Christmas gets busy, the last thing you want is a fiddly dessert. That’s where my Piece-of-Cake Air Fryer Chocolate Cake comes to the rescue. It’s rich, gooey, and indulgent, yet secretly simple—just five ingredients and 25 minutes in your air fryer! The texture is dreamy: somewhere between a brownie, a truffle torte, and a fudge cake. Oh, and it’s naturally gluten-free, making it perfect for everyone at the table.
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Equipment
Ingredients
- 200 grams 70% dark chocolate
- 120 grams Salted butter
- 150 grams Caster sugar
- 3 large Eggs or 4 medium eggs. Room temperature.
- 50 grams Unsweetened cocoa powder
Instructions
- Measure the chocolate and butter into a glass bowl. Microwave in 30-second bursts, stirring in between, until melted and smooth. Set aside.200 grams 70% dark chocolate, 120 grams Salted butter
- Whisk the sugar and eggs in a separate bowl with an electric or hand whisk until thick, voluminous, and pale in colour (roughly 4-5 minutes).150 grams Caster sugar, 3 large Eggs
- Fold in the cocoa powder, then fold in the cooled melted chocolate until the cake mixture is fully combined.50 grams Unsweetened cocoa powder
- Place the liner in the base of your air fryer (remove the basket if it has one) and pour in the chocolate cake mixture.
- Air fry at 180°C for 25-30 minutes (the cake should be set around the outside but jiggly in the middle).
- Leave to cool for 10 minutes inside the air fryer, then carefully lift the silicone liner out using the handles and pop it in the fridge for 10 minutes to cool.
- Run a knife around the outside to peel the cake away from the liner, then invert it onto a serving plate (the cake should drop out). Decorate and enjoy!
Video
Notes
Store the undecorated cake covered at room temperature for up to 3 days.