Air Fryer Chocolate Easter Cake
Posted by Lenoxx Design on
Ingredients
- 125g softened unsalted butter
- 1 cup light brown sugar
- 1 ¼ cups plain flour
- 2 tsp baking powder
- ½ cup unsweetened cocoa powder
- 2 large eggs
- ½ cup (125ml) milk
- 2 tsp vanilla extract
- 1 tbsp lemon juice
- Jam (we used raspberry)
- Pre-made chocolate frosting
- Easter lollies, to decorate
For the cake
Plus
Products Used
Instructions
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Beat the butter and sugar with a mixer until light and creamy, approximately 5 minutes. Add the flour, baking powder, cocoa, eggs, milk, vanilla and lemon juice.
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Start beating on a low-speed setting to combine the ingredients then increase the speed.
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Lightly spray the cake tin with oil and line it with baking paper. Transfer the batter to the prepared cake tin using a spatula. Smooth the top, then cover with aluminium foil. Make sure to secure it tightly and poke a few holes.
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Put the cake tin in the air fryer basket and slide the basket into the air fryer. Bake at 160°C for 45 minutes. Carefully remove the foil, cover and cook for another 5-10 minutes, or until a toothpick inserted in the centre comes out clean.
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Leave the cake in the pan for five minutes then invert it onto a wire rack. Let the cake cool completely before decorating.
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Split the cake in half. Spoon jam over the bottom layer and top with the second half. Cover the entire cake in frosting and decorate with your favourite Easter lollies.
