Chocolate cake
Classic moist chocolate cake. Simple batter.
- Program
- Bake
- Temperature
- 155 °C
- Time
- 25–32 min
1 small tin · Do not flip
Recipe
Servings
12 servings
(1 serving = 1 cake slice)
Allergens
Flagged from the ingredients in this recipe.
- Gluten
- Egg
- Milk
Bake without
Tap what you need to avoid. Ingredients swap so anyone can bake.
Gluten
Instead of wheat flour, wholemeal and other grains: Gluten-free flour blend 1:1. For yeast dough: + 1 tsp xanthan per 500 g. Oats must be labelled gluten-free.
Egg
Instead of egg, egg white and egg yolk: 1 egg = 1 tbsp chia or ground flaxseed + 3 tbsp water (soak 10 min). Meringue: aquafaba, 3 tbsp per egg white.
Milk
Instead of milk, butter, cream, sour cream and cheese: Oat drink and plant margarine. Cream: coconut cream or soy-free plant cream. Cream cheese: plain oat-based.
Ingredients
Amounts follow the servings above.
- Butter150 g
- Sugar3 dl
- Egg2 pcs
- Wheat flour3 dl
- Cocoa1 dl
- Baking powder1 tsp
- Light sour cream or kefir2 dl
- Vanilla sugar1 tsp
Method
Step by step.
- 1Mknead butteret. Stir in sugar, deretter egg.
- 2Sift flour, cocoa, baking powder and vanilla sugar. Alternate dry ingredients and sour cream until the batter is smooth.
- 3Pour into a greased tin that fits the basket.
- 4Set the air fryer to Bake and preheat 3 min. Bake at 155 °C for 25–32 min. Skewer should komme out nesten ren.
Flavour and filling
Cocoa
- Cocoa
- Kaffe
- Vanilla
- Butter
Ganache
- Dark chocolate
- Cream
- Butter
Timer · Bake · 25 min at 155 °C
25:00
Start once the basket is in.
Along the way
- Coffee in the batter lifts the chocolate. Do not overbake.