Use your air fryer to make this wonderful little dark chocolate cake topped with brown butter icing. Immediately following the completion of the preparation, the brown butter frosting must be utilized.
Ingredients
Mini Dark Chocolate Cake
- spray from cooking.
- One-fourth cup flour plus additional for dusting cake pan.
- Three unsweetened Dutch process cocoa powder tables.
- One half a teaspoon baking powder.
- 1/4 tsp baking soda.
- One-fourth teaspoon of salt.
- Three Tablespoons low-fat buttermilk.
- Three tablespoons unsweetened apple sauce.
- One half of a teaspoon canola oil.
- One teaspoon instantaneous espresso coffee powder.
- One half a teaspoon vanilla essence.
- One huge egg.
- One-half cup sugar.
- One ounce dark chocolate, chopped plus additional for garnish.
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Brown Butter Frosting
- five tablespoon butter.
- Two spoonful honey.
- One half a teaspoon vanilla essence.
- Three-four-cup powdered sugar.
- Two tablespoons water, or as needed.
Directions
Step 1
Set air fryer to 320 degrees F (160 degrees C). Spray cooking spray all around a 6-inch cake pan. Line the pan's bottom with parchment paper; sprinkle, tapping out extra, with two tablespoons flour.
Step 2
In a small basin, combine one fourth cup flour, the cocoa, baking powder, baking soda, and salt. Whisk buttermilk, applesauce, oil, espresso powder, and vanilla in still another small basin.
step 3
In a third bowl, low speed electric mixer beats egg. Add sugar gently at first then progressively. Set mixer speed to high and keep beating until, about two minutes, the mixture is thick and pale.
step 4
With a rubber spatula, alternately fold flour mixture and buttermilk mixture into egg mixture until blended; then, add next addition. Fold among dark chocolate.
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Step 5
Into the ready pan pour batter. Set pan in the basket for air fryers.
Step 6
Cook for about 25 minutes until a toothpick put in middle comes out clean. Let cool for around ten minutes on a wire rack in pan. Take cake out of the pan and let it cool entirely on a wire rack.
step 7
Melt butter in a large saucepan set over medium heat; simmer, stirring periodically, until butter starts to turn golden brown and smells nutty, 15 to 20 minutes. Drizzle butter into a basin; let cool for ten minutes.
Step 8
Whisk together honey and vanilla. Add water, one teaspoon at a time, until desired consistency; whisk in powdered sugar until smooth. Though it may seem split, the icing will come together with a small bit of water added little at a time.
step 9
Top cooled cake with frosting immediately, garnished with more dark chocolate.
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