Airfry Moist Chocolate Cake
This no frill Moist Chocolate Cake is simple recipe that is timely for this holiday season. t's soft, moist, and delicious. Everyone will love it!
Equipment
- Airfryer
- Ramekin dish
- Aluminum foil
Ingredients
- 3/4 cup Brown Sugar
- 1/2 cup All Purpose flour
- 4 tbsp Unsweetened cocoa powder
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1/2 cup Milk
- 1 medium Egg
- 4 tbsp vegetable oil (olive oil)
- 1 tsp Vanilla extract
- 1/2 cup Hot water with diluted instant coffee (stick)
Instructions
- Mixed all the dry ingredients flour, sugar, cocoa powder, baking soda, baking powder and salt in a large bowl.
- Slowly add the other ingredients egg, milk, vanilla and oil on the dry mixture.
- Add hot water coffee mixture to the batter. Stir it well until it looks thin and watery. Don't worry if you think the batter is thin.
- Pour into baking dish (Ramekin ceramic dish). Make sure it's only half filled to give space when cake is rising during the baking.
- Covered the baking dish with aluminum foil, poke with holes. Preheat the Airfryer for 160C for 5 minutes
- Airfry it 160C for 25 minutes then remove the foil. Then airfry again on 160C for 5 minutes.
- Poke the cake using toothpick to check if its done. Let it cool then serve, Enjoy!
Video
Notes
This recipe yields 3 servings from 3 inch ramekin ceramic dish.
If you don't have ramekin ceramic, regular aluminum baking trays or muffin moulds would do.