Air Fryer Chocolate Cake
Air fryer chocolate cake is a small, moist 6-inch cake that bakes in about 30 minutes without heating the oven. The batter uses cocoa powder, so there is no melting or special equipment, and a quick chocolate ganache goes on top. It fits a 5–6 qt basket and serves 8.
- Temperature
- 320°F160 °C
- Total time
- 1:15hrs
- Prep time
- 15min
- Servings
- 8
- Per serving
- 300kcal
Why the air fryer works for chocolate cake
A chocolate cake made with cocoa powder is a thin, wet batter that rises quickly and bakes best in gentle heat. A 6-inch pan in an air fryer is ideal, because the compact basket heats evenly and the cake bakes quickly without a long preheat. You get a tender crumb and a thin crust rather than a dry edge.
The fan does brown the top faster than an oven would, so the baking has two stages. The first 15 minutes are uncovered so the cake rises, and the last 15 minutes are under a foil tent that is crimped to the pan rim. That keeps the surface smooth while the center sets. For smaller portions, the double chocolate muffins use a similar method.
How to make chocolate cake in the air fryer
Tap a time to start a timer.
- Prepare the pan Grease a 6-inch round cake pan (at least 3 inches deep) and line the bottom with a circle of parchment cut to fit inside. Check that the pan fits in a 5–6 qt basket with space around it.
- Mix the dry ingredients Sift the flour, sugar, cocoa, baking powder, baking soda and salt into a large bowl, and whisk to break up any lumps.
- Add the wet ingredients Whisk the egg, milk, oil and vanilla in a small bowl. Pour into the dry mix and stir until the batter is smooth. It will be thin, which is what gives a moist cake.
- Bake Pour the batter into the pan and set it in the empty basket. Cook at 320 °F for . Then cover the pan with foil, crimped tightly around the rim so it cannot lift, and bake more, for in total.
- Test and cool A toothpick in the center should come out with a few moist crumbs. If wet batter clings, bake longer. Cool the cake in the pan for , then turn it out onto a wire rack and cool completely.
- Make the ganache Heat the cream in the microwave for 30 seconds until steaming, pour it over the chocolate chips and let stand for . Stir until glossy, let it thicken for and spread it over the cooled cake.
Times and temperatures
| Air Fryer Chocolate Cake | Temperature | Time |
|---|---|---|
| 6-inch round panFoil tent after 15 min | 320 °F (160 °C) | 30 min |
| Single serving in a ramekin | 320 °F (160 °C) | 12–15 min |
| Cupcakes in silicone cups | 320 °F (160 °C) | 14–16 min |
| Eggless (applesauce) | 320 °F (160 °C) | 32–35 min |
Times are a guide and depend on the size and wattage of your air fryer. See also air fryer cooking times for all foods.
Tips
- Sift the cocoa. Cocoa powder forms small hard lumps that do not dissolve in a thin batter.
- Use a pan that fits. Leave an inch of space around the pan so the air can circulate, and use a pan at least 3 inches deep for a 6-inch cake.
- Cool completely before the ganache. Warm cake melts the ganache and it slides off.
What to serve with chocolate cake
A slice of chocolate cake goes well with a scoop of vanilla ice cream, fresh raspberries or a cup of coffee. For a birthday, add whipped cream and a few berries on top. If you are building a dessert table, put it next to brownies and cheesecake so everyone can choose.
Storing and reheating
Keep the cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Bring refrigerated slices to room temperature before serving. To warm a slice, heat it in the air fryer at 300 °F for 2–3 minutes, until the ganache is soft again.
Variations
- Mocha: Replace the milk with ¾ cup of strong brewed coffee, cooled, for a deeper chocolate flavor.
- Peanut butter ganache: Stir 1 tbsp of peanut butter into the warm ganache.
- Chocolate chip: Fold ½ cup of chocolate chips into the batter.
- Single serving: Fill an oven-safe ramekin halfway and bake at 320 °F for 12–15 minutes.
If it does not turn out right
- The cake is dry
- Chocolate cakes dry out fast. Start testing at 26 minutes and take the cake out as soon as a few moist crumbs cling to the toothpick.
- The top cracks or domes
- The air was too hot. Lower the temperature to 300 °F and add 3–4 minutes, and keep the foil tent crimped on after the first 15 minutes.
- The ganache is runny
- It needs more time. Let it stand for 10 minutes, or stir in a few more chocolate chips while it is still warm.
Questions and answers
How long does chocolate cake take in the air fryer?
About 30 minutes at 320 °F for a 6-inch round cake. A smaller single serving in a ramekin takes 12–15 minutes.
What temperature should I use?
Use 300–330 °F. Lower than your oven recipe, because the fan browns the top faster.
Can I make an eggless chocolate cake in the air fryer?
Yes. Replace the egg with ¼ cup unsweetened applesauce or plain yogurt. The cake is a bit denser, and may need 2–3 more minutes.
Can I bake a chocolate cake without a cake pan?
Yes. Use silicone cups for cupcakes, 14–16 minutes at 320 °F, or an oven-safe ramekin for a single serving.
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