Air Fryer Mini Dark Chocolate Cake with Brown Butter Frosting

Use your air fryer to make these delicious mini dark chocolate cakes topped with brown butter frosting. Freezing chocolate butter should be used immediately after preparation.


Mini Dark Chocolate Cake

. cooking spray

. 1/4 cup flour, add more to dust the cake pan

. 3 tablespoons unsweetened Dutch process cocoa powder

. 1/2 teaspoon baking powder

. 1/4 teaspoon baking soda

. 1/4 teaspoon salt

. 3 tablespoons low-fat buttermilk

. 3 tablespoons unsweetened applesauce

. 4 1/2 teaspoons canola oil

. 1 teaspoon instant espresso coffee powder

. 1/2 teaspoon vanilla extract

. 1 large egg

. 1/2 cup sugar

. 1 ounce dark chocolate, chopped, plus more for garnish

Brown Butter Frosting

. 5 tablespoons of butter

. 2 tablespoons of honey

. 1/2 teaspoon vanilla extract

. 3/4 cup of refined sugar

. 2 teaspoons water, or as needed


Step 1

Preheat an air fryer to 320 degrees F (160 degrees C). Coat a 6-inch cake pan with cooking spray. Line the bottom of the pan with parchment paper; sprinkle with 2 tablespoons flour, tap off excess.

Step 2

Stir together 1/4 cup flour, cocoa, baking powder, baking soda, and salt in a small bowl. In another small bowl, whisk together the butter, applesauce, oil, espresso powder and vanilla.

Step 3

In a third bowl, beat the eggs with an electric mixer on low speed. Add sugar gradually. Increase the mixer speed to high and continue beating until the mixture is thick and pale, about 2 minutes.

Step 4

Add the flour mixture and buttermilk alternately to the egg mixture with a rubber spatula, stirring until well combined before adding the next addition. Fold in dark chocolate.

Step 5

Pour the mixture into the prepared pan. Arrange the pan in the basket of fryer water.

Step 6

Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Let cool in the pan on a wire rack about 10 minutes. Remove the cake from the pan and let cool completely on a wire rack.

Step 7

For the frosting, melt the butter in a heavy saucepan over medium heat; cook, stirring occasionally, until butter begins to turn golden brown and fragrant, 15 to 20 minutes. Transfer the butter to a bowl; cool for 10 minutes.

Step 8

Beat in the honey and vanilla. Beat powdered sugar until smooth, add water, 1 teaspoon at a time, until desired consistency. The curds will appear separate but will come together by stirring in the water a little at a time.

Step 9

Top the cooled cake immediately with frosting and decorate with extra dark chocolate.

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