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Air Fryer Mini Dark Chocolate Cake with Brown Butter Frosting

Air Fryer Mini Dark Chocolate Cake with Brown Butter Frosting

Cost $10, save $15

Source: Recommended by CookPal

  • 25 Min
  • 6 Servings
  • $10

INGREDIENTS

  • Cake Ingredients

    • 1/4 cup flour
    • 3 tablespoons unsweetened Dutch process cocoa powder
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon salt
    • 3 tablespoons 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

  • Brown Butter Frosting

    • 5 tablespoons butter
    • 2 tablespoons honey
    • 1/2 teaspoon vanilla extract
    • 3/4 cup powdered sugar
    • 2 teaspoons water

STEPS

1

Preheat air fryer to 320°F (160°C). Coat a 6-inch cake pan with cooking spray. Line bottom with parchment paper and dust with flour.

2

Mix flour, cocoa powder, baking powder, baking soda, and salt in a small bowl.

3

Prepare wet ingredients by whisking together buttermilk, applesauce, oil, espresso powder, and vanilla extract.

4

Beat egg and sugar together with an electric mixer until thick and pale, around 2 minutes.

5

Fold dry ingredients and wet ingredients alternatively into the egg mixture until just combined. Add chopped dark chocolate.

6

Pour batter into prepared cake pan and arrange in air fryer basket. Cook for 25 minutes until a toothpick tests clean.

7

Cool cake in pan for 10 minutes and completely on a wire rack before frosting.

8

Prepare frosting by browning butter in a saucepan over medium heat (15-20 minutes). Cool for 10 minutes.

9

Whisk honey, vanilla extract, and powdered sugar into browned butter. Add water gradually until desired consistency.

10

Frost cooled cake and garnish with extra dark chocolate.

NUTRIENTS

Per 1 serving

🔥

331

Calories

  • 3
    Protein
  • 46
    Carbs
  • 16
    Fats

💡 Ensure butter is fully golden brown for a nutty flavor in the frosting.Use parchment paper for easy cake removal.You can replace espresso powder with instant coffee.Allow the cake to completely cool before frosting to avoid melting.