23
Moist Chocolate Cake
Serves 6-8
185g butter, softened
1
1
⁄
2
cups caster sugar
2 tsp vanilla extract
3 eggs
2 cups self-raising flour
1
⁄
2
tsp baking soda
3
⁄
4
cup unsweetened cocoa powder
1 cup milk
1.
Preheat the air frying oven to 160°C
and turn the timer dial to 5 minutes.
2.
Using an electric mixer, place the
butter, sugar, vanilla, eggs, flour,
baking soda, unsweetened cocoa
and milk into the mixing bowl and fold
on a low speed until just combined.
3.
Once the 'HEATING' light goes off,
turn the timer dial to to 22-25 minutes
(depending on size of baking tin).
Pour the mixture into pre-greased mini
baking tins and place them into the
basket. Allow to bake until timer rings
or an inserted skewer can be removed
cleanly. Allow to cool on cake rack.
TIP:
Serve with a dusting of icing
sugar, or for a richer icing, add
100g melted chocolate (milk or
dark) with 2-3 tablespoons of
Greek yoghurt and evenly ice the
top of the cakes.
TIP:
Use a 15cm round baking tin
and bake for 28 minutes.
