Air Fryer Rich Chocolate Cake
A rich and creamy topping completes this chocolate loaf cake, making it a delicious after-dinner dessert or afternoon treat.
Introduction
This rich cake is a hit with both my chocolate- obsessed son and the friends I volunteer with at the local food bank, who have declared it as a better texture than any other chocolate cake they’ve eaten (and they should know as they’ve tasted almost all the bakes from this book)!
Ingredients
| 175 g (6 oz) | unsalted butter |
| 100 g (3½ oz) | dark chocolate, chopped |
| 175g (6 oz/scant 1 cup) | soft light brown sugar |
| 175 g (6 oz/1½ cups) | self-raising (self-rising) flour |
| 25g (1 oz/¼ cup) | cocoa (unsweetened cocoa) powder |
| ½ tsp | bicarbonate of soda (baking soda) |
| 100 g (3½ oz) | natural (plain) yoghurt |
| 3 | eggs |
| For the topping: | |
|---|---|
| 100 g (3½ oz) | chocolate, chopped |
| 100 ml (3½ fl oz/scant ½ cup) | double (heavy) cream |
Essential kit
You will need a 900g (2lb) loaf tin and an air fryer.
Method
Grease a 900g (2lb) loaf tin (pan) and line with baking parchment.
In a tin, over a low heat, melt together the butter and chocolate, stirring all the time. Once fully melted, set aside for about 5 minutes to cool slightly.
While the chocolate and butter mixture cools put
the dry ingredients into a large mixing bowl, and stir together well, so there are no lumps and it all looks the same colour.
Stir the yoghurt into the chocolate and butter mixture. Beat together the eggs with a fork, then beat into the chocolate mixture. Make a well in the middle of the dry ingredients and pour in the chocolate mixture, then stir well until there are no lumps. Pour into the prepared loaf tin. Preheat the air fryer to 160°C (325°F) and bake for 55 minutes to 1 hour, or until a skewer comes out clean.
Once cool make up the topping. Put the chopped chocolate or chocolate chips into a heat proof bowl. Heat the cream in a saucepan until it is bubbling at the edges of the pan and the cream feels warm to touch, then pour onto the chocolate, cover and leave for a minute before stirring. Cool for 10 minutes, until the mixture is thickened (so that it doesn’t just run off the cake) then spoon over the cake and swirl to cover.
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