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A Perfect Pantry

Moist Chocolate Cake

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    • images/Chocolate Cake.jpg


    • 185g butter, softened
    • 1 ½ cups caster sugar
    • 2 tsp vanilla extract
    • 3 x eggs
    • 2 cups self-raising flour
    • ½ 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. Pour the mixture into pre-greased mini baking tins.
    3. Once the 'HEATING' light goes off, turn the timer dial to 25 minutes. Place the filled baking tins into the Air Chef basket and allow to cook. It is ready when 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.


    This recipe was developed using a Kambrook Appliance.


    • Air Chef Air Frying OvenAir Chef Air Frying Oven
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    Guest 11 August 2022

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